The simple work is one of the world's oldest and most popular cooking implements - a perfect pan for stir-frying, steaming, braising and deep-frying. Inspired by its versatility, and the delicious flavours of China, India and South-east Asia, this irresistible new book brings together a mouthwatering collection of fabulous dishes that are speedy and straightforward to make. Recipes for every occasion with more than 180 inspiring dishes to choose from - from succulent steamed dim sum and crisp golden mouthfuls of deep-fried prawns, to quick and fresh stir-fries, slowly simmered curries, and hot, spicy parcels - sweet as well as savoury. There are also nutritional breakdowns to help you plan meals for those with dietary considerations, plus useful cook's tips and variations throughout.

About the Author

Sunil Vijayakar was born in Bombay where, while creating, making and styling food in the world of advertising and film, he set up a successful catering company. In 1993 he moved to London and has been busy working as a food stylist for advertising and publishing companies. Sunil writes for several magazines, and is the author of a number of cookbooks. Judy Bastyra is a full-time writer and a food author who has published over 20 books on cookery. She has a particular interest in Thailand and has travelled to the country many times, researching recipes and writing about the food and the culture. Judy's other published works include: Parties for Kids (Kingfisher); Cooking with Dad (Bloomsbury); Love Bites (Headline); Sex: The Ultimate Lover's Guide (Lorenz Books); and Fun Food (Picture Lions). Becky Johnson works as a food writer contributing to books and magazines. Extensive travel in South-east Asia has given her an incomparable knowledge of Thai cuisine. Becky's other published works include Weight Watcher's Mediterranean Cooking, and Low Point Pasta (both by Weight Watchers), The Tofu Cookbook, and Fondue (both by Lorenz Books).