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Balance and Harmony, Neil Perry revels in his love forAsian cooking: the great flavours, the contrasts in tastes and textures, and the way that just about anything can be cooked with a wok and a bamboo steamer.
The book is set out in the style of a cooking school by the Rockpool masterchef, progressing from the easiest steamed, stir-fried, braised and deep-fried dishes, to more challenging and intricate plates as the reader gains
confidence and knowledge. Ultimately, Asian food celebrates the ethos of the shared table, and that is the theme of Balance and Harmony the book is beautifully punctuated by a series of banquet ideas, ranging from the simplest to the most gloriously memorable.
2008
HC
pp.400
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