The Cuisines of Asia by Jennifer Brennan. St. Martin's Press, New York, 1984. The author won the IACP Award for Best Literary Food Writing. This is a brilliant book, encyclopaedic in scope, presenting not only recipes but also cooking techniques. For example, one can learn how to pour batter the way Pakistanis do it or how to coax meat around eggs like the Indians do. It's incredible, there's a lot of cooking tips in every page and each recipe has footnotes regarding advance preparation time and storage time. Also, what I like with the recipes (and there are over 300 of them including many from the Philippines) is that they all use common ingredients available in your friendly neighborhood grocery.

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