In the mood to expand my Asian cooking frontier. I have a good set of cookbooks, ranging from Thai (Tommy Tang's, Keo's), Asian fish (Roy Yamaguchi), classic Chinese (Babrabra Tropp, Leung, Key to Classic Chinese), modern fusion (Michelle Yeo, Occidental Tourist).
The goal: Great weekenight Asian food. am fine with unusual ingredients,a nd have cooked for awhile. not interested in making sushi.