 | Japanese Food and Cooking: A Timeless Cuisine: The Traditions, Techniques, Ingredients and Recipes by Emi Kasuko
Buy new: $25.55 / Used from: $11.50 Kazuko's generous introduction to the basics of Japanese ingredients and cooking will leave you amply preapred for Tsuji (below).
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 | Japanese Cooking: A Simple Art by Shizuo Tsuji
Buy used from: $5.84 After Tsuji (and with a good grocer within reach), all Japanese cooking will be easily within your grasp. Read from cover to cover.
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 | The Modern Art of Chinese Cooking: Techniques and Recipes by Barbara Tropp
Buy new: $25.00 / Used from: $16.05 Moving to China, Tropp's exhaustive but enlightening introduction to the fundamentals of Chinese cooking remains unparalleled. Read from cover to cover.
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 | Land of Plenty: A Treasury of Authentic Sichuan Cooking by Fuchsia Dunlop
Buy new: $19.80 / Used from: $14.99 With Tropp under your belt, Dunlop's revelatory survey of Sichuan's dazzling flavors will broaden your horizons. NOTE: Sichuan peppercorns CAN be ordered online from the CMC Company.
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 | Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop
Buy new: $19.77 / Used from: $20.94 Dunlop's second venture, this time into the subtleties of Hunan cuisine, is equally strong and just as dazzling.
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 | The Chinese Kitchen: Recipes, Techniques, Ingredients, History, and Memories from America's Leading Authority on Chinese Cooking by Eileen Yin-fei Lo
Buy new: $26.37 / Used from: $13.35 Lo's legendary expertise in the alchemy of high Cantonese cuisine, as well as other regional specialties, make this somewhat more advanced guide a must-have. If Hong Kong flavors are what you're after, you will sleep with this book under your pillow.
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 | The Food of China by Nina Simonds
Buy used from: $25.00 Finally, for a survey of other Chinese regional specialties, Hsiung's oversized offering to date is his most polished.
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 | Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia by Jeffrey Alford
Buy new: $29.70 / Used from: $9.94 Moving south to the Mekong valley, Alford's handsome anthology is a consistently good introduction to Vietnamese, Laotian, Cambodian, Northern Thai (Esaan), and Islamic Chinese cuisines.
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 | The Classic Cuisine of Vietnam by Bach Ngo
Buy used from: $6.94 Ngo's collection of Vietnamese favorites is perhaps the most authentic available in English. Locate a copy before they disappear completely.
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 | It Rains Fishes: Legends, Traditions and the Joys of Thai Cooking by Kasma Loha-Unchit
Buy used from: $58.00 Moving west, Loha-Unchit's bright teaching spirit shines through in this thoroughgoing introduction to the fundamentals of the Thai kitchen. Read from cover to cover.
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 | Thai Food by David Thompson
Buy new: $26.40 / Used from: $23.76 Thompson's labor of love has liberated us from neighborhood "Thai" cusine forever. Read from cover to cover, and never look back.
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 | Dancing Shrimp: Favorite Thai Recipes for Seafood by Kasma Loha-unchit
Buy used from: $73.75 Seafood lovers will want to thank Loha-unchit personally for this treasury.
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| Makan-Lah!: The True Taste of Malaysia by Carol Selva Rajah
Buy used from: $9.60 Moving further south, this strangely overlooked work is perhaps the best introduction in English to the rich delights of Malaysian cooking.
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 | Madhur Jaffrey Indian Cooking by Madhur Jaffrey
Buy new: $28.00 / Used from: $9.09 Moving westward one last time, Jaffrey's gracious charm makes for a perfct welcome into the world of Indian flavors in this meticulous selection of regional specialities.
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 | From Curries to Kebabs: Recipes from the Indian Spice Trail by Madhur Jaffrey
Buy new: $23.10 / Used from: $14.95 Jaffrey's ultimate compendium of curries will expand your repretoire of Indian dishes far beyond the basics.
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