Some of the world's most exciting cuisines are found in the
south-eastern corner of Asia. Each country has its own traditional
cooking style, but all share a passion for fragrant dishes made
with exotic spices and the very freshest of ingredients. This book
offers signature curries from all corners of the region - including
Burmese Fish Stew, Chicken with Ginger and Lemon Grass from
Vietnam, Beef Rendang from Indonesia, and Sweet and Sour Pork from
the Philippines. With practical advice to explain the basics of
curry-making and the ingredients used, step-by-step instructions
and beautiful photographs for every dish, this tempting collection
is for curry lovers everywhere.
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