Chat Mingkwan's instructions and enthusiasm encourages readers to experiment with both familiar and exotic herbs, spices and seasonings, and skillfully combine them with legumes, vegetables, and rice, noodles or wrappers. Curry lovers can sample a variety of curries from neighboring countries and enjoy both subtle and radical differences. These recipes capture the centuries old natural fusion of local ingredients that had been influenced by China, India, and Europe.
Paperback, 192 pages
Publisher: Book Publishing Company