Internationally regarded chef, teacher and mentor Tony Tan’s joyful recipes and gentle lessons in the essential ingredients, techniques and dishes of China, Malaysia, Singapore, Thailand, Vietnam and beyond.

‘Tony Tan is an Australian national treasure.’
Fuchsia Dunlop


‘Tony Tan isn’t an authority on Asian food in Australia – he’s the authority on Asian food in Australia.’
Pat Nourse

‘Tony is a cook’s cook.’
Stephanie Alexander

Tony Tan has been cooking, teaching, writing, eating and delighting in the foods of Asia for more than four decades. In Tony Tan’s Asian Cooking Class, he shares for the first time more than 160 of his most cooked, most loved, most talked about and most personal recipes from his vast collection. A book for curious beginners and connoisseurs alike, Tan teaches his contemporary, sometimes adventurous approach to the most important inspirational and evergreen dishes from Malaysia, China, Vietnam, Japan, Singapore, Indonesia, Thailand and beyond. From wok sensations to street-food-inspired recipes to more elaborate dishes and original creations, Tan’s warmth, erudition and rigour set his food apart. He moves seamlessly between traditionally distinct cuisines, contextualising them for the home cook.

Enhanced with insight on subjects from the ultimate dumplings, stir-frying 101 and the art of duck to the essential pantry, this beautifully photographed, thoughtfully designed hardback is a joyful celebration of modern Asian cooking.