"I cherish and refer to [it] often because it is so thorough going and authoritative in its subject matter, and the recipes are uncommonly well written and authentic." —Craig Claiborne, author, New York Times Cookbook
"This marvelous book is a tour de force . . . Authentic recipes, all possible for one Western kitchen." —Publishers Weekly
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About the Author
Through newspapers, magazines, television, cooking schools, and over twenty-five books, Charmaine Solomon has passed on her passion and knowledge of Asian cuisine. She is also the author of Charmaine Solomons Thai Cookbook (0-8048-3039-8) and Charmaine Solomons Encyclopedia of Asian Food (962-593417-0).
--This text refers to an out of print or unavailable edition of this title.