Fiona Smith shows you how to make some of the best dim sum -- and lots of modern variations. She has included dishes from Thailand, Vietnam, Malaysia, and Japan, as well as from China -- all ready for you to recreate when you entertain. Fiona's ideas are based on tried-and-true, easy-to-prepare recipes that she uses in her own catering business. The emphasis is on lots of flavor, finger-food-sized morsels, and cooking methods that are simple enough for home cooks to manage. Just one or two of these recipes will make all the difference to your next party.

About the Authors

William Lingwood, one of Britain's best-known names in food photography, didn't start that way. As an oil-worker in the Middle East, he discovered the books of Elizabeth David and Jane Grigson, and the photography by Robert Freson and Tessa Treagar. In 1990, he hung up his desert boots and picked up a camera : his work now appears his books and magazines.

Fiona Smith is a young New Zealander based in London and working in Europe. Her innate sense of taste, colour, and style has formed the basis of her career. As a food stylist, she works on books, and in advertising and television, while her reputation for innovative and stylish catering has made her a favourite with those "'in the know"'. Fiona manages a private chalet in the Swiss Alps during the winter, she is able to combine her love of good food with a passion for snowboarding.

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