Introduces Southeast Asian cuisine, ingredients, and cooking techniques, and shares recipes for appetizers, soups, meat, poultry, seafood, salads, vegetables, rice, noodles, sauces, and desserts from Thailand, Singapore, Malaysia, Indonesia, the Philippines, and Vietnam

About the Author

Ruth Law is Certified Member of the International Association of Culinary Professionals and the American Institute of Wine and Food. She operates an Asian cooking school in Hinsdale, Illinois.

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