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Also by The Culinary Institute of America:

The Flavors of Asia, March 2009
Hardcover
The Culinary Institute Of America Cookbook: A Collection Of Our Favorite Recipes For The Home Chef, November 2008
Hardcover
Culinary Boot Camp, May 2006
Hardcover

Also by Mai Pham:

The Flavors of Asia, March 2009
Hardcover

THE FLAVORS OF ASIA
By: The Culinary Institute of America, Mai Pham

DK Publishing
March 2009
On Sale: March 16, 2009
272 pages
ISBN: 0756643058
EAN: 9780756643058
Hardcover
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Cookbooks

The second book in DK's series with the CIA covering the "Worlds of Flavor" International Conference and Festival, ,The Flavors of Asia culls recipes from 40 leading chefs from Asia, India and the U.S., including Masaharu Morimoto, Suvir Saran and many others. By transforming the "Worlds of Flavor" festival into a cookbook, the Culinary Institute of America --- one of the best culinary schools in the world --- brings the conference's superb culinary talent right into the home kitchen. Award-winning restaurateur, chef, and author Mai Pham joins the CIA in presenting 125 accessible recipes, from Ammini Ramachandran's Spicy Fritters with Coconut Chutney to Fuchsia Dunlop's General Tso s Chicken, from Myung Sook Lee s Korean Lettuce Wrap with Spicy Beef to Elizabeth Andoh's Kabocha Squash with Red Beans. The chefs' cooking techniques and regional notes appear in feature spreads throughout the book. An enthusiastic foreword by conference chairs and culinary experts Suvir Saran and Fuchsia Dunlop as well as an introduction by Mai Pham, describe Asia's rising influence on world cooking round out this must-have book.

Media Buzz

Weekend Edition Sunday - May 31, 2009