A melting pot of cultures and eating habits, Asia's cuisines are a reflection of the broad diversity of the peoples who inhabit the continent and their cooking and eating traditions: from joining friends for a leisurely dinner to grabbing a quick lunch from a hawker stall on the street. Certain flavours hold the key to unlocking the secrets of Asian cooking and Asian Flavours takes a closer look at those that define it most clearly. Ginger, chillies, lemon grass, rice wine, coconut, sesame, fish and oyster sauces, lime, soy and herbs are all explored in detail. From amaranth to mitsuba, and from bok choy to water spinach, these greens and vegetables from China, Korea, Japan, Malaysia and Thailand can be used in a variety of mouth-watering ways. Plus, there are clear instructions on how to prepare and use them in exciting, authentic recipes. This comprehensive, beautifully illustrated guide shows you not only how to choose the freshest and best ingredients, but also how to use them in delicious, colourful and nutritious dishes. About the author Wendy Sweetser specialises in food and travel writing and is food editor of OK! and The London Magazine. She spent several years working with a leading Asian food company developing recipes and new products.