Chapter 1: Platters
- Crispy Vegetable Spring Rolls
- Shrimp and Mango Summer Rolls
- Honey Crab Wontons
- Grilled Garlic Chicken Satays with Basil Purée
- Onion-Burger “Hot Dogs” with Sweet Chile Relish
- Lemongrass Pork Lettuce Cup
- Roasted Eggplant Caviar with Curry Pita Chips
- Sushi Rice
- Sushi Rolling Party
- Smashed Shrimp Shumai
- Steamed Halibut Fennel Shumai
- Pan-Fried Scallop Satays with Bacon and Black Bean Aioli
- Shiitake and Goat Cheese Crostini
- Gorgonzola and Gingered Pear “Quesadillas”
- Wok-stirred Tuna Poke on Sushi Rice
- Parsnip Purée with Curry-Ginger Oil
