New Wave Asian: A Guide to the Southeast Asian Food Revolution - Tapa blanda

Asian food is not only the nation's favourite dining-out treat but is also a massive influence on what we choose to eat on a daily basis. New Wave Asian takes us beyond stir-fries and sweet-and-sour pork and introduces exciting, innovative combinations such as fish and prawn dumplings in ginger and lemongrass broth, oyster with Thai piquant sauce, Thai salads, and spicy rice sticks. As the doyenne of Southeast Asian cuisine, Sri Owen, gives the reader all the know-how they need to make the most of this exciting food culture. From the basic philosophy of Asian food, to cooking techniques, delicious dishes, as well as recipe contributions from some of the continent's most influential chefs such as Sam Leong from the Four Seasons Hotel in Singapore, this is the complete guide to contemporary Asian cooking.

Sri Owen was born in Sumatra and has lived in London for many years. A former university lecturer and BBC broadcaster, she wrote her first cookery book in 1996. Since then she has published more than a dozen other titles including. The Rice Book, which won the 1993 Andre Simon Memorial Award, and Indonesian Regional Food and Cookery which won a Langhe Ceretto prize in 1995, as well as Noodles: The New Way, also published by Quadrille.