The Food and Cooking of Sichuan and West China: 75 regional recipes from Sichuan, Hunan, Hubei, Yunnan, Guizhou and Shaanxi, in over 370 photographs
Terry Tan is an expert in Chinese, Singaporean (Nonya) and Indonesian food, and is a consultant editor on the cuisine of South East Asia for Wine and Dine magazine. Terry taught cooking in Singapore from 1975-1982, and went on to teach South East Asian cooking for eight years in Ken Lo's Kitchen in London. He has written more than 20 cookbooks, and currently divides his time between conducting private cookery courses, writing and editing, as well as devising recipes.