The author has been much influenced by her extensive travels and cooking experiences in the Far East over the past few years. This book brings the excitement of these Eastern flavours into the Western kitchen. In a series of travel essays, she records her impressions of the Far East. There are recipes for sorbets and the pungent calamansi fruit used in marinades. There are recipes for feasts, steam boats and dip-dips, and chapters on oriental ingredients, including fruit, vegetables, herbs, spices and many varieties of noodles and soya products.