World-renowned chef, food
authority and media personality Neil Perry considers balance and harmony as the
cornerstones of good Asian cooking, which is why his beautifully produced,
silk-covered tribute to Asian food is labelled so. And while it is expansively
titled Balance & Harmony: Asian Food, he confesses that much of it is inspired
by Chinese cookery, though the
flavours of Thailand, Malaysia, Indonesia, Japan and Korea also find their way
in.
In his foreword, explaining his passion for the cuisines of this region, Perry says, “One of the things I love most about Asian food is that it is made for the shared table, and that is how I love to eat. A bowl of rice, a few dishes, some friends and family and a nice glass of wine or two and I can’t think of a better way to spend an evening.”
The book organised in the style of a cooking school progresses from the easiest steamed, stir-fried, braised and deep-fried dishes, to more challenging and intricate plates as you become more confident and competent. Celebrating the shared table ethos, the book is punctuated by a progression of banquet ideas, ranging from the simple to the memorable. Even you if you don’t cook, this one will look good on your shelf.
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