An Asian cookbook written with fresh eyes by an author whose soul lies in Asia but who has
adopted techniques and ingredients from the west that endear his recipes to cooks everywhere.
Structured by food type - from meat poultry and seafood to vegetables and dumplings - Tony
Tan' s Cooking Class takes readers through the fundamentals of more than 100 beloved dishes
many core to the canon others dishes that he has made his own. Tan shares insights on the key
building blocks from the art of the wok to understanding the role of oils and fats to noodles
101 and the essential pantry. Beautifully photographed thoughtfully illustrated and
evocatively written this is the essential book for a new generation on the essential foods and
techniques of Asian cuisine from a beloved teacher cook writer and respected expert.