Internationally regarded chef, teacher and mentor Tony Tan's joyful recipes and gentle lessons in the essential ingredients, techniques and dishes of China, Malaysia, Singapore, Thailand, Vietnam and beyond.
'You'll always leave Tony's classroom full - both of dim sum and a new perspective on Asian cooking. In this book, he's sharing his lifetime of expertise and experience with the world. Let Tony be your teacher.'
Yotam Ottolenghi
'Tony Tan is an Australian National Treasure.'
Helen Goh
'An irresistible journey ... where global spices and stories collide in some of the world's most scintillating flavours.'
Fuchsia Dunlop
'Tony Tan isn't an authority on Asian food in Australia - he's the authority on Asian food in Australia.'
Pat Nourse
Tony Tan has been cooking, eating, teaching and writing about the foods of Asia for more than four decades. In Tony Tan's Asian Cooking Class, he shares for the first time more than 150 of his most cooked, beloved and personal recipes from his vast collection. A book for beginners and connoisseurs alike, Tan teaches his contemporary, sometimes adventurous approach to the most important inspirational and evergreen dishes from Malaysia, China, Vietnam, Japan, Singapore, Indonesia, Thailand and beyond. From wok sensations to more elaborate dishes, street foods and original creations, Tan's warmth, erudition and rigour set his food apart. He moves seamlessly between traditionally distinct cuisines, contextualising them for the home cook.
This stunning hardback, which features patterned sprayed edges and elegant, stylish photography, is enhanced with insight on subjects from the wonder of the wok, to the art of cooking with duck and the essential pantry, this book is a joyful celebration of modern Asian cooking.
'Just when you think you know something about the food of the world, along comes Tony Tan to school you on the subtleties of adding pandan to rice, the ingenuity of Peranakan Nyonya cooks, mastering the complexity of a superior stock, and the joy of properly pinching a potsticker dumpling. This book welcomes you into Tony's spiritual home, where you can rest and be thankful for what he is about to serve, because each dish represents a lifetime of knowledge. The recipe for his mother's see yauh sai chan roast chicken is worth the price of admission alone.'
Shane Mitchell, Saveur editor at large
Industry Reviews
"'You'll always leave Tony's classroom full - both of dim sum and a new perspective on Asian cooking. In this book, he's sharing his lifetime of expertise and experience with the world. Let Tony be your teacher.'
Yotam Ottolenghi
'An irresistible journey into South-East Asia, where global spices and stories collide in some of the world's most scintillating flavours. Tony Tan is a brilliant teacher and I can't wait to devour his recipes.'
Fuchsia Dunlop, author Invitation to a Banquet
'Tony Tan is an Australian National Treasure.'
Helen Goh, co-author Ottolenghi Comfort
'Just when you think you know something about the food of the world, along comes Tony Tan to school you on the subtleties of adding pandan to rice, the ingenuity of Peranakan Nyonya cooks, mastering the complexity of a superior stock, and the joy of properly pinching a potsticker dumpling. The two of us have shared space in kitchens, and sat at tables with dishes steaming, across continents and oceans, but this book is like being welcomed into Tony's spiritual home, where you can rest and be thankful for what he is about to serve, because each dish represents a lifetime of gathering knowledge. The recipe for his mother's cross-cultural ""see yauh sai chan"" roast chicken is worth the price of admission alone.'
Shane Mitchell, Saveur editor at large
'This book is pure joy. To pay loving attention to food the way Tony Tan does is to truly be alive. If you can't spend hours in the kitchen learning from the master Tony tan, this elegant distillation of his Asian cooking knowledge is the next best thing.'
Jennifer Wong, writer, comedian, eater
'Tony Tan is an outstanding and always surprising cook. His mastery of a wide range of Asian and South-Asian techniques and flavours is amazing and it is a delight to eat at Tony's table.'
Stephanie Alexander, author The Cook's Companion
'Tony Tan isn't an authority on Asian food in Australia - he's the authority on Asian food in Australia. When the creme de la creme of chefs in this country need to check something, they check with Tony. When they have a question, Tony Tan has the answer. And now, for the first time, that authority, that lifetime of experience and those thousands of hours on the road and all that research and knowledge is at the fingertips of anyone who buys this beautiful book. Better still, it's as accessible to the home cook as it is the professional, and Tony's years as a cooking school teacher means that this book is as useful in providing inspiration for Tuesday night's dinner as it is Saturday's grand feast.'
Pat Nourse, creative director Melbourne Food & Wine Festival
""Tony Tan's encyclopaedic knowledge of Asian cooking is nothing short of remarkable, and I'm awed by his willingness to share it with such ease and humility.'
Michael James, author The Tivoli Road Baker
'What a wealth of knowledge, good taste and sass this wonderful book is, just like the author himself'.
Dave Verheul, chef, owner Embla, author On Sundays
'To cover and do justice to the different cuisines that encompass Asian food is a herculean task, but Tony Tan has done just that, distilling years of his expertise and knowledge in the process. This book will make you a wiser cook and is destined to become a mainstay in kitchens worldwide.'
Nik Sharma, author The Flavor Equation and Veg-Table"
