For this book, the author, known for her work on Indian cuisine, has gathered together vegetarian recipes from Turkey, Japan, China, India, Korea and the Philippines, to create a display of flavours, textures and colours. It includes suggestions for menus.

To celebrate the 25th anniversary of this classic cookbook it has been fully revised and updated. Thirteen chapters present more than 800 recipes from 16 countries, offering simple recipes for exploring Asian food for the first time.

Long acclaimed the most authoritative volume on Japanese cooking ever written in English, this is a concise and clearly written guide to the simple yet profound art of Japanese cookery. It contains over 220 traditional Japanese recipes and discussions of ingredients and kitchen utensils.

This guide to making sushi covers the utensils, ingredients and basic methods required. Step-by-step instructions are given for different types of sushi including Tekka-maki, egg rolls, Kappamani, Ebi, Awake and Sake rolls. Advice is provided on how to serve sushi and what to drink with it.

Presents a comprehensive introduction to Japanese cooking for the US market.

An in-depth tribute to one of the world's most distinctive culinary traditions, Japanese.