Cooking Classics: Asia is a collection of 42 recipes that span the best of various Asian cuisines. Each dish represents the best of each country's cuisine, culture and influences, providing the reader with simple, concise information and background facts. Learn to appreciate the Philippines s knack of turning pasta into a dessert with dishes like the Pasta Fruit Salad, and learn the Thai way of combining sweet, sour and salty flavours with the Cold Prawn, Papaya and Bean Vermicelli Salad. Enjoy fresh, simple Japanese Silky Egg Custard, and spice up your dinner table with a Thai Red Curry Chicken Stir Fry.
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Sylvia is a dedicated nutritionist and passionate chef. Her love for food motivated her to pursue a degree in food science and nutrition from Deakin University, Australia. Her career path with food started with Cerebos Pacific Pte Ltd, where she developed products and recipes for Asian food. She has also hosted a radio talkshow on nutrition, and contributes articles and recipes regularly to magazines and newspapers.
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