The absolutely unpretentious Basic series brings the Orient to the tables of the next generation's home chefs. With this new title, kitchen novices will be wrapping spring rolls, pickling ginger, making peanut satay sauce and exploring Asian barbeque with ease.

From the southern tip of India to the shores of Maylasia, Basic Asian takes the reader on a culinary exploration that all palates can appreciate. The first section of the book covers all of the basic ingredients and cookware necessary for preparing authentic Asian dishes. Demystifying fish sauce, explaining how to use a steamer and reviewing the fine points of wokking, Basic Asian makes even the most elementary chef feel like a pro. The recipes in the second half of the book combine ingredients and technique into easily executed meals for parties of all sizes. Loaded with color photography, clean design, and humorous text, this book makes Asian food basic.

� easy-to-execute recipes bring the flavors of asia to your table. � includes traditional and creative ideas for making entrees, condiments and side dishes. � comes complete with an illustrated glossary of terms. � detailed color photography shows you how to present the dishes

About the Author

Kelsey Lane, cookbook editor for Silverback Books, is a journalism graduate who went on to receive her culinary training from the California Culinary Academy. She is also currently a restaurant critic and food writer whose articles appear in publications such as the San Jose Mercury News.

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