From Thailand, Burma, Indonesia and Malaysia to China, Korea and Japan, this work presents traditional ingredients and classic recipes from the East.It features 100 enticing, authentic dishes, each photographed in colour with easy-to-follow, step-by-step instructions and a glorious finished picture.It is an indispensable, fully illustrated guide to classic Asian ingredients: from rice and noodles, mushrooms and seaweed to peppers, pastes, oils, herbs and spices, and the varieties and cuts of fish, meat and poultry.It offers everything you need to know about the Asian kitchen, from essential equipment and store-cupboard ingredients to special techniques shown stage-by-stage in over 650 photographs.This comprehensive volume gives a fascinating introduction to the cuisines of Asia, plus a useful guide to equipment and utensils.The fabulous visual catalogue includes essential information on every type of ingredient.There is guidance on how to choose the very best ingredients, their culinary uses and storage, along with advice on special cooking and preparation techniques.Then the recipe section includes over 100 essential authentic recipes with easy-to-follow, illustrated step-by-step instructions which show you how to make classic dishes from every corner of the region: Peking duck, spring rolls, dim sum, Thai fish cakes, red chicken curry, Filipono prawn fritters, sate, Nasi Goreng, Japanese sushi and sashimi and Malaysian coconut ice cream.