Vibrant recipes for authentic clear broths, soupy noodles and spicy laksas, with 200 inspiring photographs. Terry Tan is a consultant editor on the cuisine of South-east Asia for Wine and Dine magazine. He has taught cooking in Singapore and in Ken Lo?s Kitchen in London. He has written over 20 books, and he devised the range of Amoy ?Straight to Wok? sauces.