Intro -- Also Available -- Title Page -- Acknowledgments -- Contents -- Introduction -- Mother Two and the crew -- Pork omelette -- Mussels tossed with butter, crisp garlic and Asian basil -- Caramelised frogs' legs -- Snails in corianderand Asian basil -- The Marseille cook-off -- Raw kingfish with passionfruit, lemongrass and Vietnamese herbs -- Pan-fried stuffed squid -- Steamed Vietnamese mint-stuffed chicken -- Meatballs steamed in caul fat -- Cousin Khanh's lemongrassand kaffir lime crème brûlée -- The Sabourdy brothers -- Verrine of eggplant, asparagus & -- Asian mushrooms with goat's curd -- Pan-fried sea bass withbitter melon and pea purée -- Pig's ear and green mango salad -- Laurent's quail flambé -- Christophe's crab wok-tossedwith basil and black olives -- Lamb cutlets cooked inpreserved bean curd -- A journey's end -- Basics -- Dipping fish sauce -- Spring onion oil -- Fried garlic and garlic oil -- Annatto oil -- Fried red Asian shallots -- Roasted peanuts -- Beef stock base for pho -- Fish stock -- Garlic mayonnaise -- Toasted rice powder -- Fresh roasted coconut -- Pickled carrot -- Glossary -- Copyrights.