The freshness and versatility of Asian food have made it one of the most popular cuisines to the extent that every major supermarket now carries the basic ingredients as a matter of course. However, this wasn"t the case when a very young Connie Clarkson arrived in New Zealand from her Peranakan background in Singapore and had to quickly learn how to adapt the dishes of her homeland. This book contains the recipes for 75 of those dishes, suitable for Asian food devotees and also those who have had little experience with this tangy cuisine. A personal introduction, with some background on the Peranakan culture plus some family photographs, leads the way in to Connie"s recipes and Kieran Scott"s colour food photography.