An invaluable guide to Asian cuisine organised by geographical region featuring delicious recipes along with expert guidance on traditional tools, cookery techniques and authentic ingredients. Includes easy to follow step-by-step illustrations for the novice chef and 100 recipes from the author's culinary trove including some gems from internationally known chefs like Ken Hom, Sri Owen, Alan Davidson, Fuchsia Dunlop and Emi Kazuko among others.
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