Chicken flavored with lemon grass and ginger; a fish stew, aromatic with dill; okra in a Sambal sauce; slices of duck pan-fried with scallops; iced cucumber limeade....Tbese are just some of the flavors of the Far East the Madhur Jaffrey brings to her classic evocation of the region's food and drink.

She delves deeply into local traditions and history to describe, with knowledgeable enthusiasm, the cultural and culinary influences that have shaped each nation's unique cuisine.

The 150+ recipes she has selected reflect this diversity, with introductions that describe local traditions and produce. Mouthwatering in themselves, they include suggestions for accompaniments and advice on serving. There are also separate sections on equipment and techniques, and descriptions of ingredients (with substitutes where necessary) called for in the recipes.

Illustrated with color photographs, and rich in anecdote and humor, A Taste of the Far East beautifully captures the flavors and character of these distinct regions.