Public TV chef Martin Yan has demystified Chinese cuisine for millions of viewers, showing them how to create dishes once thought too complicated or obscure to try at home. He's been combining kitchen expertise, engaging humor, and his trademark enthusiasm for more than 20 years. Today, after more than 1,500 shows, he's recognized as an icon in more than 60 countries.His latest book is a cultural and culinary journey through Thailand, Taiwan, and Hong Kong. Readers learn how to make such simple, healthy dishes as Exotic Eight-Treasure Squash Soup, Fried Yam and Potato Pancakes, Barbecued Fish in Banana Leaves, Drunken Prawns, Yin Yang Pizza, and Spicy Mint Garlic Spareribs.