This book combines the best of Asian and Continental cooking. It is arranged by types of meal interspersed with Marlena's observations and comments on the region. The recipes are easy to follow with ingredients that are easy to buy. Each recipe has a short introduction and serving suggestions, signposting the reader towards complementary meals.

Why aren’t the recipes for this book available on ckbk?

This book has been licensed, and will soon be available on ckbk. New books are converted and uploaded each month.

Books which are part of ckbk's collection show one of these two logos:

now available on ckbk
coming soon to ckbk

Recommended by

Sejal Sukhadwala

Food writer

This exuberant book came into my life like a blast of sunshine, at a time when sun-dried tomatoes and pesto were newly fashionable. In the grey, early ‘90s England, when cookery writers cautiously instructed you to use one clove of garlic and half a teaspoon of dried herbs, Spieler came along and encouraged the use of half a dozen garlic cloves and a whole bunch of fresh herbs.