Introduction

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Published 1995

About

One of the most exciting culinary developments in recent years has been the introduction into Western cuisine of a whole range of Chinese, Japanese and Southeast Asian methods and ingredients, especially the seasonings. Flavours that used to be exotic — chilli oil, coconut milk, lemon grass, bean thread (transparent) noodles, rice wine, star anise, Sichuan peppercorns, soy sauce, fresh ginger and fresh coriander — are now well on their way to becoming standards in home cooking. Most of the recipes in this book are drawn from the Chinese tradition, which is the basis of my own style, and much of the information given in the introductory sections will be familiar to readers of my earlier book on Chinese cookery. However, here I have also included a representative sampling of dishes from other Eastern cuisines.

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