The best Asian food usually means a takeaway order or a restaurant table — partly because each cuisine has its own pantry, its own techniques, and its own logic, and learning one feels like a project, let alone six. So the wok stays in the cupboard and the same three takeaway dishes keep getting reordered.

This collection brings six of Asia's great cooking traditions into one set, each in its own book. From a Thai curry to Japanese home cooking, Korean classics, Chinese stir-fries, Vietnamese fresh food, and Indian spice — you get the dishes you already love to order, made restaurant-quality in your own kitchen, with the techniques and flavour balance that make them taste right.

• Thai balance of hot, sour, salty, and sweet — Thai
• Japanese home cooking, clean and precise — Japanese
• Korean classics, from BBQ to the everyday table — Korean
• Chinese stir-fries and the technique behind real wok flavour — Chinese
• Fresh, herb-forward Vietnamese cooking — Vietnamese
• The spice and layering of Indian cuisine — Indian