East takes readers on a glorious culinary journey illuminated by mouth-watering original photography. Special features explain the history and use of spices and condiments, the roles food plays in Asia’s diverse cultures (such as a Moghul’s feast or a Japanese tea ceremony) and the traditional techniques and equipment used in Asian kitchens. With detailed information about regional specialties, street food, history and folklore, as well as more than 350 recipes, including contributions from celebrity chefs such as Fuchsia Dunlop, Kimiko Barber, Emi Kazuko and Madhur Jaffrey, East is an indispensable resource for any curious cook.

Trained in classic French cuisine, Australian chef DAVID THOMPSON first traveled to Thailand in the late eighties, where he studied Thai cuisine with a matriarch who cooked for the Royal Family. Today, his expertise and respect for the balance of flavors in Thai cooking is world-renowned. Thompson has written several cookbooks, including Classic Thai Cuisine and Thai Food, and is a co-author of Modern Thai Food and Curry Cuisine.