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By Martha Hollis

Author Sri Owen takes the mystery out of Asian cooking—the gift to the cook is magical results worthy of an exotic restaurant.

The countries’ cooking styles are divided into two. The first is the spice and chili, yogurt or coconut milk, pungent fish sauce or shrimp paste, countries of India, Sri Lanka, Myanmar, Laos, Thailand, Malaysia, the Philippines and Indonesia. The second grouping is based on ingredients such as soy and other fermented soybean products with less chili and spices. Country cuisines included in the soy side are: China, Japan, Korea, Vietnam, Cambodia and Singapore.

Each visually delightful recipe page includes full color ingredient pictures and step-by-step pictures for guidance. The technique section introduces special equipment and steps for preparing fish, seafood, meat and vegetables with a plethora of color photographs. In addition to 100 recipes, the classics such as Rogan Josh, Gado-Gado, Green Curry Chicken, Peking Duck, and Sushi Rice are written with undeniable clarity.

Since the target audiences are western in their dining habits, the Menu planner section organizes the oriental dishes to be served for an occidental audience.

Click here to order Classic Asian Cook Book

-Updated 9-24-98-

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