Indian Chinese Cooking from the Himalayan Rim

200 plus highly flavorful recipes, accessible yet authentic, from renowned cookbook author and food historian, Copeland Marks. This book is the result of his culinary journey through East Asia (including Calcutta, Kashmir and Sikkim). Includes historical facts, and the origins of the recipes, which range from garlic pork in rice wine to yogurt salad. Also makes a perfect food and travel guide.