A treat for the culinary adventurer, Maria Kozslik Donovan's The Far Eastern Epicure offers a treasure map of tempting and exotic recipes. Still, there is nothing exotic about the demands these recipes make on the cook. Mrs. Donovan takes great care to advise ingredients which are generally available, and in the case of rare items, to suggest substitutes. Her menus, which embrace Indonesian, Malayan, Singapore-Indian, Chinese, and Japanese cuisine, are presented in a clear fashion and cover anything from salted duck eggs to homemade chutney. A running narrative accompanies the travelogue, containing amusing bits of human interest material. Mrs. Donovan has taken the mystery out of far eastern fare, and on following her logical instructions, the delighted cook, gazing upon an easily, and often economically, prepared aromatic delicacy, can exclaim, ""did I do that?