This excellent book is a collection of authentic dishes from the different cuisines of Asia. Many recipes included are familiar favourites in the West, such as Peking Duck, Chow Mein, Sushi Rice, Tempura, and Balti Lamb, but there are also less well-known dishes, such as Boemboe Bali of Fish and Lacy Duck Egg Nets.
All recipes contain clear step-by-step photographs of all the key stages of preparation making them easy to follow. Throughout the book, hints and tips advise on alternative ingredients, suggest accompaniments and offer variations to the recipes.
Whether a speedy Balti or a lavish Chinese banquet is required, this superb recipe collection presents the very best of Chinese and Asian cooking.
Over 1500 superb colour photographs and 400 authentic mouthwatering recipes
Features traditional recipes from China, Malaysia, Indonesia, the Phillippines, Vietnam, Japan and India
Includes preparation and cooking techniques, a glossary of spices, flavourings and ingredients, and easy-to-follow step-by-step recipes, with useful hints and tips throughout