Increased travel and the availability of hitherto "exotic" ingredients have fuelled a huge interest in Asian foods from many different lands and taken us beyond stirfries and sweet-and-sour pork, to subtly aromatized Thai salads, Indonesian sates and spicy rice sticks. Even in Asia itself, a revolution is in progress, as regional cuisines influence each other, stimulating a new wave of Asian food. In this work, Sri Owen provides readers with all the information they need to help them make the most of this exciting food culture in New Wave Asian. From the basic philosophy of Asian food, to cooking techniques, mouthwatering recipes and recipe contributions from the continent's most influential chefs such as Sam Leong of Singapore's Four Seasons Hotel, this is the complete guide to new Asian cooking.