247 pages, Paperback

Condition: Very Good to Excellent clean and tight

Australia has become home to many Asian neighbours, who packed their pots and pans and celebrated cuisines among their possessions. Chinese, Thai, Vietnamese, Malaysian, Indonesian, Indian and Japanese food have become part of the Australian culinary landscape. These cuisines – slightly modified for ease of preparation, and to use readily available ingredients – are now prepared in the home kitchen, with stir-fries and laskas, randangs and satays competing with the Sunday roast as family favourites.

Each recipe includes a photograph, simple instructions and has been triple-tested by The Australian Women’s Weekly Test Kitchen to ensure success.