This comprehensive volume is not just a guide to the delectable cooking of Thailand but also to the classic cuisines of Asia, from China through Korea and Japan, down through Myanmar, Thailand and Vietnam to the islands of Malaysia, Borneo, Indonesia and the Philippines. Each country has its own distinctive style of cooking, but they share a similar approach to food. The first part of the book is a rich visual catalog containing essential information about every type of Thai and Asian ingredient. As well as daily staples such as rice and noodles, there are pancakes and wrappers, dumplings, vegetables, mushrooms, seaweed, fruit, nuts and seeds, tofu, fish and shellfish, meat, poultry, eggs, herbs, spices and aromatics, sauces and pastes, sambals, coconut milk, beer, wine and spirits. All the foods are illustrated with color photographs and are accompanied by guidelines about how to choose the best ingredients, their aroma and flavor, culinary uses, storage, preparation and cooking techniques. The second part of the book consists of over 300 traditional Thai and Asian recipes. Tempting dishes include Chicken Satay with Peanut Sauce, Thai Spring Rolls, Cantonese Fried Noodles, Nasi Goreng, Sashimi and Coconut Cream Diamonds.