Sure to imbue any reader with a sharper perception of all Asian culinary practices, this compendium of recipes embraces a geographical sweep of countries, with chapters grouping the Asian regions that share common culinary threads. They are as follows: China; Japan and Korea; India, Pakistan, and Sri Lanka; the five countries of Indochina—Thailand, Kampuchea, Laos, Burma, and Vietnam; and the three Southeast Asian countries of Singapore, Malaysia, and Indonesia. More than 100 authentic recipes from the author's culinary trove include gems from internationally known chefs such as Ken Hom, Sri Owen, Alan Davidson, Fuchsia Dunlop, and Emi Kazuko, among others. Also gathered here are illuminating nuggets of information on the cultural and culinary evolution of these countries. Readers will learn about traditional methods using rustic tools and techniques, the semantics of Asian cuisine, and the effective use of modern tools in the preparation of Asian dishes.