TX724.5.A1M35

Includes index 'Recipes from China, India, Japan, Korea, Singapore, Thailand, and Vietnam'--Cover 'The culinary institute of America.'

- Appetizers & Small Plates - Soups & Noodls Soups - Salad & Vegetables - Meats - Seafood - Noodles m Rice & Breads - Chutneys, Pastes & Sauces - Sweets Drinks & Desserts

The second book in DK's series with the CIA covering their "Worlds of Flavor" International Conference and Festival, The Flavors of Asia culls recipes from 40 of India's, Asia's, and the US's leading chefs, from Morimoto to Suvir Saran. By transforming the "Worlds of Flavor" festival into a cookbook, the Culinary Institute of America-one of the best culinary schools in the world-brings the conference's superb culinary talent right into the home kitchen. Award-winning restauranteur, chef, and author Mai Pham joins the CIA in presenting 125 accessible recipes, from Ammini Ramachandran's Spicy Tuvar Fritters served with Coconut Chutney to Fuchsia Dunlop's Quick Hong Kong Noodle Soup with Roast Duck, from Sam Leong's Wok-fried Chili Shrimp with Sambal Spice to Elizabeth Andoh's Salmon Teriyaki. The chefs' cooking techniques and regional notes appear in feature spreads throughout the book. An enthusiastic foreword by regional consultants Suvir Saran, Hiroko Shimbo, and Fuchsia Dunlop, and an introduction by Mai Pham describe Asia's rising influence on world cooking round out this must-have book.