ASIAN FLAVORS takes a new and exciting approach to exploring the many different cuisines of the Far East. The book identifies the main flavors used throughout the region – ginger, chiles, lemon grass, coconut, sesame, lime, soy and herbs – and offers some 120 authentic recipes that can be prepared easily at home.

A melting pot of cultures and eating habits, Asia’s cuisines reflect the diversity of its people and many foreign influences over the centuries: the French and Chinese in Vietnam, the British in Myanmar and Malaysia, the Dutch in Indonesia and the Spanish in the Philippines. The blending of new ingredients and cooking styles with each country’s indigenous foods created the exhilarating culinary fusion we enjoy today.

Organized by ingredient, the book looks at the flavors that define Asian cuisine, offering fascinating facts and clear instructions on how to prepare and use them in recipes. Complete with a detailed, illustrated glossary, information on selecting and keeping fresh vegetables and ingredients, substitutes for hard-to-find ingredients and techniques, ASIAN FLAVORS celebrates some of the world’s most delicious and satisfying food.

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