Solomon has tried and tested every recipe, ensuring that they are simple to prepare and that every ingredient and every preparation step are explained in easy-to-follow terms.This classic cookbook, in print for 30 years, ventures into culinary areas that are often overlooked: the sour-hot dishes of Thailand, the Nonya cooking of Singapore and Malaysia, the soul-warming hotpots of Korea; as well as excitingly different dishes from the lands of Burma, Laos and Cambodia.

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