Malaysian Cooking
A Master Cook Reveals Her Best Recipes
Published on 6. August 2013
Book
Paperback/Softback
112 pages
978-0-8048-4377-5 (ISBN)
Description
Enter the colorful world of Malaysian cuisine with this cookbook from an award-winning chef and food writer!
Malaysian Cooking introduces the art of using Malaysia's most aromatic regional ingredients and global influences to prepare zesty food that excites both the palate and sense of smell. Inspired by fond memories of cooking Malaysian staples since her childhood days, the expert in Asian culinary culture Carol Selva Rajah has compiled in this Malaysian cookbook a collection of 60+ new and traditional dishes for anyone wishing to add these vibrant recipes from abroad to their repertoire. These include:
Sambals, chutneys, spice pastes, and achars
Salads and snacks, like Vegetarian Fritters with Sweet Chili Dip
Rice, noodles, and bread, like Saffron Rice with Cloves and Cashews
Poultry and meat dishes, like Sweet Blue Ginger Duck with Star Anise
Seafood dishes, like Fish in Sweet and Sour Pineapple Broth
Vegetable dishes, like Eggplant and Tofu with Spicy Bean Paste
Desserts and drinks, like Pandanus Coconut Cake with Palm Sugar Syrup
With this beautifully photographed and easy-to-follow Malaysian cookbook in hand, you too can bring the rich and varied textures, colors, and flavors of Malaysian cuisine to your own home.
Malaysian Cooking introduces the art of using Malaysia's most aromatic regional ingredients and global influences to prepare zesty food that excites both the palate and sense of smell. Inspired by fond memories of cooking Malaysian staples since her childhood days, the expert in Asian culinary culture Carol Selva Rajah has compiled in this Malaysian cookbook a collection of 60+ new and traditional dishes for anyone wishing to add these vibrant recipes from abroad to their repertoire. These include:
Sambals, chutneys, spice pastes, and achars
Salads and snacks, like Vegetarian Fritters with Sweet Chili Dip
Rice, noodles, and bread, like Saffron Rice with Cloves and Cashews
Poultry and meat dishes, like Sweet Blue Ginger Duck with Star Anise
Seafood dishes, like Fish in Sweet and Sour Pineapple Broth
Vegetable dishes, like Eggplant and Tofu with Spicy Bean Paste
Desserts and drinks, like Pandanus Coconut Cake with Palm Sugar Syrup
With this beautifully photographed and easy-to-follow Malaysian cookbook in hand, you too can bring the rich and varied textures, colors, and flavors of Malaysian cuisine to your own home.
Reviews / Votes
"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." --Publishers Weekly "Excites the imagination and fills the senses with the possibility of pungent fragrances and tastes..." --David Thompson, winner of the James Beard Award for Thai FoodMore details
Language
English
Place of publication
Boston
United States
Illustrations
over 60 recipes; approx. 130 color photos
Dimensions
Height: 298 mm
Width: 229 mm
Weight
595 gr
ISBN-13
978-0-8048-4377-5 (9780804843775)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Book
06/2018
Tuttle Publishing
€9.00
Article not available at the moment
Additional editions
E-Book
02/2012
Tuttle Publishing
€8.49
Available for download
Previous edition
Selva Rajah
Malaysian Cooking
Book
03/2010
Tuttle Publishing
€49.71
Article exhausted; check for reprint
Persons
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.
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.