A Touch of Tropical Spice ─ From Chili Crab to Laksa: 75 Fabulous Recipes from Monsoon Asia

The foods of Bali and Singapore come alive in A Touch of Tropical Spice, your chef-inspired guide to the fresh, stylish and modern Asian cooking. Wendy Hutton, longtime author and ambassodor of Southeast Asian cuisine devloped this compilation cookbook alongside the masterful chefs at the Four Seasons Resort hotels in Singapore and Bali. A Touch of Tropical Spice will bewitch your tastebuds with a host of sensational Asian recipes, including:

• Mango, Fig and Date Cake
• Masala dosai
• Balinese sushi
• Sashimi Salad with Soy Lime Dressing
• Clams with Red Sauce and Chinese sausage
• Barbecued Jumbo Shrimp with Chili Dip
• Black Pepper Beef
• Coconut and Palm Sugar Ice Cream

The fabulous recipes in this book were created by the chefs of Four Seasons Resort Bali at Jimbaran Bay, Four Seasons Resort Bali at Sayan, Four Seasons Resort Maldives at Kuda Huraa, and Four Seasons Hotel Singapore—specially for the home kitchen.

Wendy Hutton first came to Southeast Asia in 1967 and has worked in the region ever since, specializing in writing on travel and food, including many cookbooks. Hutton is based in Sabah, Malaysian Borneo.

Born in Japan and based in Singapore, Masano Kawana is one of the most exciting food, interior, and landscape photographers in Asia today. His books include Shunju: New Japanese Cuisine (winner of the James Beard Award 2004 for best photography), Entice with Spice, and Bali Living.