technique-steaming, stir-frying, deep-frying, currying, simmering,, barbecuing, noodle-making, etc. With loving attention to authenticity and detail, the author presents more than 300 tested recipes for such dishes as Indonesian twice-fried spicy peanut fritters, Japanese tempura, Peking duck, Philippine deep-fried Thai catfish, and dozens of other exotic foods. All of the recipes are made with ingredients widely available in America, or with unique substitutes for readers who live far from suppliers. Menus, a glossary, conversion tables, and personal anecdotes about the experience of eating and cooking in the orient make The Cuisines of Asia a true insider's guide to the delights of the Far Eastern kitchen.

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