Paperback; Published 11/20/2001; 256 Pages; ISBN 9781580083706
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He first visits Hong Kong–where it all started for him as a thirteen-year-old restaurant apprentice–to decipher the vastly creative wonders of this culinary crossroads. Then on to Taiwan, where he uncovers a microcosm of Chinese cuisine, with elements derived from every region and style found on the mainland. Finally, Yan takes his inaugural tour of Thailand, not so much visiting the country as experiencing it in its splendor, culinary and otherwise.
The companion book to his latest Public Television show, Martin Yan's Asian Favorites continues Chef Yan's comprehensive exploration of the various cultures and cuisines of Asia.
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