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• by:
• Morris, Sallie and Hsiung, Deh-Ta

Each country has its own unique style of cooking, but they have many ingredients in common and they all share a similar approach to food. The purpose of this classic volume it to provide a beautifully photographed, comprehensive guide to the food and cooking of this region, with enticing, authentic recipes.

Part One is a fascinating introduction to the different cuisines of Asia, plus a fact-filled guide to useful equipment and utensils. This fabulous visual catalogue includes essential information on every type of ingredient from the daily staples, such as rice and noodles, to unusual fruits and vegetables, herbs, spices and aromatics and fish, meat and poultry. There is guidance on how to choose the very best ingredients, their culinary uses and storage, along with advice on special cooking and preparation techniques.

Part Two includes over 100 essential authentic recipes with easy-to-follow, illustrated step-by-step instructions which show you how to make classic dishes from every corner of the region: Peking duck, spring rolls, dim sum, Thai fish cakes, red chicken curry, Filipono prawn fritters, sate, Nasi Goreng, Japanese sushi and sashimi, and Malaysian coconut ice cream.

With a wide range of ingredients now available in supermarkets, there's no better time to discover the enticing flavours of Asia. This classic one-stop sourcebook on everything Eastern, which combines a fascinating visual guide to the region's foods with exciting and authentic recipes, is the only book on identifying, preparing and cooking Asian dishes that you will ever need.