Introduction

By way of introduction, it should be made clear that this book is unashamedly modern Asian. What does that mean? It really means that I have taken a modern, light approach to the cooking and food styles of China and South-East Asia. Many traditional recipes have been slightly varied and refined for this book to create balanced dishes that are more in keeping with the Western palate and which can be enjoyed with wine. Sauces, for example, are not thickened with cornflour but by reduction: this preserves the clarity of stocks and broths, and produces light, delicate braises, stir-fries and soups.