Internationally regarded chef, teacher and mentor Tony Tan's joyful recipes and gentle lessons in the essential ingredients, techniques and dishes of China, Malaysia, Singapore, Thailand, Vietnam and beyond.
'Tony Tan is an Australian National Treasure.'
Helen Goh
'An irresistible journey ... where global spices and stories collide in some of the world's most scintillating flavours.'
Fuchsia Dunlop
'Tony Tan isn't an authority on Asian food in Australia - he's the authority on Asian food in Australia.'
Pat Nourse
Tony Tan has been cooking, eating, teaching and writing about the foods of Asia for more than four decades. In Tony Tan's Asian Cooking Class, he shares for the first time more than 150 of his most cooked, beloved and personal recipes from his vast collection. A book for beginners and connoisseurs alike, Tan teaches his contemporary, sometimes adventurous approach to the most important inspirational and evergreen dishes from Malaysia, China, Vietnam, Japan, Singapore, Indonesia, Thailand and beyond. From wok sensations to more elaborate dishes, street foods and original creations, Tan's warmth, erudition and rigour set his food apart. He moves seamlessly between traditionally distinct cuisines, contextualising them for the home cook.
This stunning hardback, which features patterned sprayed edges and elegant, stylish photography, is enhanced with insight on subjects from the wonder of the wok, to the art of cooking with duck and the essential pantry, this book is a joyful celebration of modern Asian cooking.
'Just when you think you know something about the food of the world, along comes Tony Tan to school you on the subtleties of adding pandan to rice, the ingenuity of Peranakan Nyonya cooks, mastering the complexity of a superior stock, and the joy of properly pinching a potsticker dumpling. This book welcomes you into Tony's spiritual home, where you can rest and be thankful for what he is about to serve, because each dish represents a lifetime of knowledge. The recipe for his mother's see yauh sai chan roast chicken is worth the price of admission alone.'
Shane Mitchell, Saveur editor at large
