Williams-Sonoma Essentials of Asian Cooking: Recipes from China, Japan, India, Thailand, Vietnam, Singapore, a nd More
Farina Wong Kingsley, a classically trained chef, is a cookbook author and culinary instructor. Her travels have taken her throughout Asia, where she has studied the cuisine of each country and met local chefs. She is also the author of William-Sonoma’sFood Made Fast: AsianandCollection: Asian. She lives in Tiburon, California.Thy Trantrained as a chef at the California Culinary Academy, worked in restaurants, and traveled in Asia before becoming a writer specializing in the history and culture of food. She contributed to Williams-Sonoma’sA Taste of the WorldandThe Kitchen Companion. Based in San Francisco, she is codirector of the Asian Culinary Forum.Chuck Williams, general editor, has helped to revolutionize cooking in America. He opened his first Williams-Sonoma store in the California wine country town of Sonoma in 1956, later moving it to San Francisco. More than 250 stores are now open in the United States, and the company’s catalog has an annual circulation of more than 45 million.Jeff TuckerandKevin Hosslerspecialize in food, travel, and other lifestyle photography. Their work has appeared in many magazines and cookbooks, including Williams-SonomaEssentials of Breakfast & Brunch.