Here is the ultimate guide to the fresh, fragrant and colourful cooking of Asia. As well as familiar Chinese and Indian dishes that have long been favourites, Malaysian, Vietnamese, Thai and Japanese food are now a part of everyday cuisine. This book celebrates and demystifies the many flavours of the East, from Indonesia and Burma to Korea. With traditional and new recipes side-by-side and practical hints on buying and using Asian ingredients, this is the perfect reference book for cooking Asian food at home.