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Malaysian Cooking

A Master Cook Reveals Her Best Recipes

Malaysian Cooking
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US$ 19.95
Carol Selva Rajah, a well respected authority and dedicated educator in the field of Asian culinary culture, honors her childhood memories of sweet-smelling and fragrant kitchen aromas in her newest Asian cookbook, Malaysian Cooking, which also features a foreword by David Thompson, winner of the James Beard Award and IACP Finalist for Thai Food.

Since three quarters of what we taste comes from smell, Chef Carol understands that the aromas produced by our food are vitally important to the enjoyment that comes from eating. This is particularly evident of the Malaysian and Indonesian food recipes she includes in this book. To excite both the palate and sense of smell, Chef Carol predominantly uses Malaysia's most aromatic cooking ingredients—from sweet tamarind date chutney and cucumber mint raita to cashew nut and plum sauces—to prepare easy Malaysian and Indonesian foods that not only burst with flavor, but also overwhelm the kitchen with wonderful fragrances anyone would like to create. Detailed with mouth-watering, dynamic photographs, this book is an inspired collection of new and traditional Malaysian dishes for anyone wishing to serve the best flavors of Malaysian cooking at home.
Tuttle Publishing; March 2010
112 pages; ISBN 9781462905621
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ISBNs
1462905625
9780804841252
9781462905621