If you suddenly have a yen for Bara-Zushi, a passion for Ikan Masak Molek, or a craving for Rogan Josh--don"t panic. Run immediately to your local ATM and withdraw enough cash to float a battleship. Call the airlines and book a ticket to Tokyo, Singapore, and Bombay. And in the process, if you develop a hankering for Muc Don Thit, tell your booking agent to throw in a side trip to Hanoi. But remember, this takes obscene amounts of money, time, and a better explanation for your boss than "Sorry I was gone last week, sport. I just had to have some Rempah-Rempah." A far easier solution, and a good way to avoid those tedious lines in customs, is to pick up a copy of Sri Owen"s Classic Asian Cookbook and let her be your tour guide. From Japan to Korea to Vietnam, from China to Thailand, and on into India and the subcontinent, Owen reveals the traditions, characteristic ingredients, and distinctive cooking techniques that are the keys to authentic Asian cuisine. Most of all, her Classic Asian Cookbook eases the intimidation many Western chefs feel when they try to whip up a classic dish like Baak Ging Ap. Well, as it turns out, Baak Ging Ap--what we commonly refer to stateside as Peking Duck--is tasty, surprisingly simple to prepare, and more economical than a trip to China. The book pulls double duty as a cookbook and reference book. The recipes are outstanding, featuring a section on classic dishes that are a perfect introduction to Asian cuisine, and a large section of favorites and more exotic recipes from across the continent. The opening includes an overview of Asian cuisines along with an extensive ingredients guide. For the technique-impaired, there is also a practical, no-nonsense guide to special equipment and techniques for Asian cooking. Highlighting the book are the vibrant photographic guides accompanying many of the recipes. Photographs of individual ingredients offer the perfect road map right to the large color shot of the completed dish, making presentation a snap. Classic Asian Cookbook is a must-have for anyone interested in the wide variety of flavors that make up Asian cooking. Sri Owen provides a great overview of all the major cuisines, along with recipes for classic and favorite dishes from each country. While it might not offer the same adventure as a trip to Jakarta, you"ll be able to sample the Kalio Bebek in the comfort of your own kitchen. --Mark O. Howerton