McNair's concessions to the cookbook convention of organizing recipes by course are the sections on beverages and desserts, which I believe is the most enlightening part of this book. The Steamed Coconut Custard, Frozen Coconut Cream and Semolina Cake will come as a welcome surprise to your sweet tooth. So that next time you dine at your favorite Thai place, you'll be more likely to stick around after the last of the curry has been sopped up. This book is considered the bible of Japanese cuisine. It has gone through several reprints.
Recipes are easy to follow, as well as very tasty.
The black and white drawings guide the reader through difficult Japanese culinary techniques. This volume introduces readers to the tastes and techniques of the regional cuisines of China. I brilliant photographs, exotic ingredients are super magnified to lend them even more mystery. The journey you take with this book covers everything from medicinal soups, poh piah, Tiger beer, spices, the infamous durian, and Indonesian cigars. It traces the culinary influence of European, Chinese, and Indian spice trades on the various regional cuisines.