The connection between a region and its foods tells us about more than what its citizens like to eat. The textures, flavors and ingredients offer a glimpse into centuries of preferences and traditions. This 300-recipe book is a gustatory tour of Chinese, Japanese, Korean, Thai, and Vietnamese cuisines. Not only will you learn to create dishes important to these cultures, you'll also learn about their history and the influence of regional flavors over time. The recipes are accompanied by beautiful photos and original illustrations to inform and inspire.