The different cuisines of China and the rest of Asia are as varied as the vast continent itself. Hundreds of recipes from China, Malaysia, Indonesia, the Philippines, Thailand, Vietnam, Japan, and the Indian sub-continent have been collected together in this magnificent book. Many are familiar dishes that have become favorites in the West--Peking duck, chow mein, gado-gado, shrimp tempura, and duck and ginger chop suey. Others, such as son-in-law eggs, sukiyaki beef and stir-fried pork with lychees may be less well known, but offer an irresistible enticement to experiment with new flavors and exotic ingredients.
Step-by-step photographs of all the key stages of preparation make following the recipes simple. Hints and tips advise on alternative ingredients, suggest accompaniments and offer variations. There is information on the pantry ingredients needed, and how to use and substitute traditional equipment.