This is a beautiful book full of the food of China, Thailand, Vietnam, Malaysia and Japan. It contains delicious little morsels to serve as finger food at parties, light piquant starters, some of which can also be served as lunch dishes, main courses made from seafood, lean meat, chicken duck, noodles and vegetables. There are delicious side dishes which you can eat with non-Asian meals, and some wonderful inventive desserts. Each chapter contains a 'star' recipe - the one that has become so popular it's now almost mainstream.