The author made the recipes as healthy and flavourful as possible by, for example, decreasing the amount of soy sauce in a recipe just enough to lower salt yet not to compromise flavour. In the book's introduction, the author explains the 30-minute strategy that the book is based on, discusses the health benefits of Asian cuisine, offers helpful hints for quick cooking, and gives instruction on prep-work and cooking. The chapters are organised by country or region - including China, Japan, Korea, Thailand, Vietnam, India and Pakistan, Indonesia and Malaysia, and Singapore and the Philippines. Each chapter opens with a brief history and description of the style of cuisine covered therein.