“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. (more…)