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This vibrant cookbook is divided into three main sections. In the first section you'll find an informative history of the flavours and styles of both cuisines, the influence they've had on their regions and on neighbouring countries. The second section features a comprehensive list of the key ingredients, from gingseng to tofu, and there are step-by-step recipes for preparing basic stocks and sauces. The final section consists of 250 deliciously aromatic recipes. There is also a section of tempting dessert snacks and drinks.