从云南的梯田到喀拉拉的香料港,从东京烧鸟巷的烟火到吉尔吉斯草原的篝火 — 三十种菜系,一片大陆,五百道值得你周末下厨的食谱。
Rice-based traditions of the Far East — from Sichuan fire to Japanese restraint, Korean fermentation to Mongolian steppe cuisine.
Tropical, herbaceous, balanced sweet-sour-spicy-salty. Fish sauce, lemongrass, kaffir lime, palm sugar — the signatures of mainland and maritime Southeast Asia.
Spice traditions of the subcontinent — tempered oils, slow-simmered curries, leavened and unleavened breads, and dairy as both ingredient and art form.
Silk Road cuisine — lamb and mutton, hand-pulled noodles, rice pilafs, fermented dairy, with Persian, Turkic, and Russian influences layered through.