A most unlikely cook

A former anthropologist, who says creativity and flexibility are more important than authenticity, presents dozens of dishes from different countries in her latest book. Xing Yi reports.

With vivid images and descriptions of color, taste and smells, Tzu-i Chuang's book of recipes Simple, Sumptuous, Sublime is an enjoyable read. The book showcases 84 dishes from different cuisines, such as pickled Chinese lettuce stems, Indian keema curry and Mediterranean style roast fish.

"There are also dishes cooked in a combination of different styles," she says in Beijing.