Malaysian Cooking ― A Master Cook Reveals Her Best Recipes

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.

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 recipies 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, and a foreward written by Australia's award-winning chef David Thompson, 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.

Carol Selva Rajah is an award-winning chef and food writer currently based in Sydney, Australia. She is a food consultant to the hospitality and food manufacturing industry, and makes regular television appearances in Asia and Australia as well as participating in food festivals, master classes and charity functions. She is a writer and consulting editor for various magazines and has written 10 cookbooks on Malaysian and Southeast Asian cuisine. Her book The Food of India won the gold award at the prestigious Jacob's Creek World Food Media Awards.

Award-winning photographer Masano Kawana is one of the most exciting food, interior, and landscape photographers in Asia today. Born in Japan and based in Singapore, he has traveled, lived, and surfed throughout the region, photographing a wide variety of subjects for books and lifestyle magazines. His book Shunju: New Japanese Cuisine won a James Beard Award for best cookbook photography.

Foreword writer
David Thompson is one of Australia's leading chefs, restaurateurs, and cookery writers. He is the owner of Sailors Thai in Sydney. In 2001, he opened Nahm in London's Halkin Hotel, which was awarded a Michelin star seven months later. He now heads up a second Nahm in Bangkok at Metropolitan by COMO. His book, Thai Food, won the James Beard Award and was a finalist for the IACP award in 2003.