About the Author

Ghillie Basan is a food and travel writer who has written dozens of books. She has also produced numerous magazine and newspaper articles on the culinary cultures of the Middle East, North Africa and South-East Asia. Terry Tan is an expert in Chinese, Singaporean (Nonya) and Indonesian food, and is consultant editor on the cuisine of South-East Asia for Wine and Dine magazine. He has written more than 20 cookbooks, and currently divides his time between conducting private cooking courses, and writing and editing recipes.