Terry Tan has been involved with food since the age of 15 when he helped his mother to cook for paying guests in the family home. He became a journalist after finishing school and then made food his focus. As the food columnist for his local paper, he went on to write his first book of Singaporean cuisine. He came to London, first as a restaurant head chef and then to teach in several London cookery institutes including the famous Ken Lo's Kitchen. He has given cooking demonstrations around the world, and was Editor in Chief of the Asian magazine Wine & Dine. The author of many books to date, this magnum opus is the culmination of his extensive experience of and research into the regional cooking of China.

"Historically, it's been a ticklish problem for Chinese food writers to put together comprehensive primers of dishes that Westerners can relate to and want to cook. Tan's . . . China beautifully meets this challenge." - Cynthia LeJeune Nobles, New York Journal of Books

Terry Tan has been involved with food since the age of 15 when he helped his mother to cook for paying guests in the family home. He became a journalist after finishing school and then made food his focus. As the food columnist for his local paper, he went on to write his first book of Singaporean cuisine. He came to London, first as a restaurant head chef and then to teach in several London cookery institutes including the famous Ken Lo's Kitchen. He has given cooking demonstrations around the world, and was Editor in Chief of the Asian magazine Wine & Dine. The author of many books to date, this magnum opus is the culmination of his extensive experience of and research into the regional cooking of China.

"Historically, it's been a ticklish problem for Chinese food writers to put together comprehensive primers of dishes that Westerners can relate to and want to cook. Tan's . . . China beautifully meets this challenge." - Cynthia LeJeune Nobles, New York Journal of Books

Terry Tan has been involved with food since the age of 15 when he helped his mother to cook for paying guests in the family home. He became a journalist after finishing school and then made food his focus. As the food columnist for his local paper, he went on to write his first book of Singaporean cuisine. He came to London, first as a restaurant head chef and then to teach in several London cookery institutes including the famous Ken Lo's Kitchen. He has given cooking demonstrations around the world, and was Editor in Chief of the Asian magazine Wine & Dine. The author of many books to date, this magnum opus is the culmination of his extensive experience of and research into the regional cooking of China.

"Historically, it's been a ticklish problem for Chinese food writers to put together comprehensive primers of dishes that Westerners can relate to and want to cook. Tan's . . . China beautifully meets this challenge." - Cynthia LeJeune Nobles, New York Journal of Books