From basics to banquets, an acclaimed chef shares his love for Asian cooking in a sumptuous, elegantly designed tome with padded cover, placeholder ribbon, and tissue-separated chapters Neil Perry revels in his love for Asian cooking—the great flavors, the contrasts in tastes and textures, and the way that just about anything can be cooked with a wok and a bamboo steamer. Set out in the style of a cooking course from the Rockpool masterchef, this book progresses from the easiest steamed, stir-fried, braised, and deep-fried dishes, to more challenging and intricate plates, as cooks gain confidence and knowledge. Recipes include Wonton Soup with Noodles, Steamed Simple Duck, Prawn Scrambled Eggs, Chicken & Pickled Ginger in Honey Sauce, and Braised Chinese Cabbage with Chestnuts.
