Editorial Review:

From the vast continent of Asia come some of the most diverse and exciting cuisines in the world. An inspirational way of eating, Asian food is ideal for sharing and people the world over enjoy this communality. With sauces and marinades at the heart of this cuisine, Asian Flavours takes you through the essential steps in creating these foundation stones of successful Asian food. Exotic Asian greens, leaves and ingredients are increasingly widely available, but perhaps still faintly mystifying to many cooks who would love to make use of them, but are unsure exactly how. From amaranth to mitsuba, and from bok choy to water spinach, these greens and vegetable from China, Korea, Japan, Malaysia and Thailand can be used in myriad mouth-watering ways. This comprehensive, illustrated guide shows you not only how to choose the freshest and best of this produce, but also how to use it in delicious, colourful and nutritious sauces, marinades and dishes.