This is a really wonderful and intriguing book that is difficult to classify, and covers the cuisines of Asian, ranging from Thailand to India to Japan and China, and everything in between. For the most part, it is an encyclopedia that lists and describes all the different ingredients, condiments, and staple dishes you're likely to encounter when cooking Asian cuisine. Some of the interesting entries include galangal, rosewater, five spice powder, miso, and amaranth. But a really wonderful additional feature is the many recipes interspersed throughout the book, such as coconut fish curry, Tom Kha Gai (Thai Ginger and Chicken in Coconut Soup), Drunken Chicken, Musaman Curry, Congee, Miso Soup, Sushi, Gado Gado, Kimchi, and so much more. There are many black and white illustrations included throughout the text. Just a wonderful book for browsing, learning more about exotic ingredients, and being inspired to try new recipes. Highly recommended for the adventurous cook, and anyone looking to try something different.

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