Since three quarters of what we taste comes from smell, the aromas produced by our food are vitally important to the enjoyment that comes from eating. This title introduces the art of using Malaysia's most aromatic cooking ingredients to prepare food with wonderful fragrances to excite both the palate and sense of smell.
Winner, gold award, Best Hard Cover Recipe Book 2002-2003, Jacob's Creek World Food Media Awards, Adelaide, AustraliaThe Food of India captures the spirit of one of the world's great cuisines. It includes myriad exciting recipes for the vast array of dishes that are India's modern cuisine, from traditional Moghul dishes, such as korma and kofta, to a selection of breads, dals, and fragrant basmati rice dishes, including pulao and biryani. Stunning color photographs allow readers to explore the country's beauty and rich diversity: snack-sellers on the beaches of Mumbai, rossogolla-makers of Kolkata; the tea gardens of Assam and Munnar.About The Food of... series A culinary journey around the world.Each title in The Food of... series is a comprehensive introduction to one of the world's great cuisines. The books feature more than 100 delicious recipes highlighting the country's culinary treasures. Instructive color photographs of each dish in preparation identify the local ingredients, from vegetables and flavorings fresh from the market to street snacks, sweets, and colorful exotic fruits. Full-color feature sections explore the essence of each individual culture's food and cooking techniques.
Discover the vibrant flavors and diverse dishes of Malaysian cuisine through the expertise of an award-winning chef and food writer. This cookbook offers a collection of authentic recipes that highlight the rich culinary traditions of Malaysia, inviting readers to explore unique ingredients and cooking techniques. With engaging narratives and stunning visuals, it serves as both a practical guide and a celebration of the culture, making it perfect for both novice cooks and seasoned chefs looking to expand their culinary repertoire.
The 9 chapters in this book discuss the food traditions and give recipes for Indonesia, Malaysia and Singapore; Thailand; Burma; The Philippines; Vietnam, Cambodia and Laos; India, Pakistan, Bangaladesh and Sri Lanka; the Colonial Influence; Japan and Korea and China, Hong Kong, Taiwan and Macau.
This mini collection of barbecue recipes shows how seafood, beef, lamb, chicken and duck can be best prepared and enjoyed using modern and traditional barbecue techniques.
This mini collection of 35 recipes by veteran chef, Carol Selva Rajah, packs together the best seafood dishes from all over Asia, from China, Indonesia, Malaysia, the Philippines, Thailand and Vietnam.
Selected from the best dishes of tropical Asia. Cook all your favourite dishes - like grilled tender beef parcels with Thai herbs, classic Vietnamese beef noodle soup with fragrant herbs (Pho), grilled quail with lemongrass and ginger, and lemongrass and coconut créme caramel - using these easy-to-follow homestyle recipes.
