This is a beautifully illustrated culinary guide for every cook keen to prepare and enjoy the authentic foods of China, Japan, Korea and South-east Asia. There are meals for every occasion, from fortifying soups such as Udon Noodles with Egg Broth and Ginger to light, dumplingstyle snacks such as Steamed Crab Dim Sum with Chinese Chives. Classic main courses include Sweet and Sour Pork, and Sichuan Beef with Tofu. Some of the Indo-Chinese recipes with origins in street snacks and market foods will make fantastic al fresco options for the summer. With 500 glorious photographs, this is an essential practical guide to Chinese and Asian cooking. . Superb aromatic, spicy and exotic recipes made simple from soups and appetizers to fish, meat, rice, noodles and desserts all shown in more than 500 photographs. . How prepare authentic Far Eastern foods, with sure-fire soups, vegetable, fish, meat, rice and noodle dishes drawing on the cuisines of China, Indo-China and Asia. . Breeze through classics such as Chicken with Lemon Sauce, enjoy the textures of Vegetarian Tempura, or try hot wok fusions such as Spiced Coconut Chicken with Cardamom, Chilli and Ginger. . Includes a fantastic range of vegetarian options and desserts. About the Editor: Jenni Fleetwood is a highly experienced food writer and editor. She has compiled and written many books on international cuisines, including the food of Africa, Asia, the Middle East and the Caribbean.