The countries of Asia - from China, Korea and Japan in the east, and south to Thailand, Malaysia, Indonesia and the Phillipines - provide an intriguing range of appetising dishes. Now that one-time specialist ingredients are commonplace in the western supermarket, cooking authentic Asian food is easier than ever. Many of the dishes take hardly any time to prepare, and may be served as a complete meal, or more authentically juxtaposed with other contrasting dishes to create a multi-choice meal. The Step-by-Step Asian Cuisine Cookbook contains an enticing selection of more than 470 recipes, all illustrated with step-by-step photographs.
A number of talented cookery writers and home economists have contributed recipes to this book including Kathryn Hawkins, Deh-Ta Hsiung, Emi Kazuko, Jasper Spencer-Smith, Hilaire Walden and Elizabeth Wolf-Cohen. The editor, Anne McDowall is an experienced cookery editor and has project-managed a variety of Salamander cookery titles.