Heavenly Fragrance: Cooking with Aromatic Asian Herbs, Fruits, Spices and Seasonings

Heavenly Fragrance: Cooking with Aromatic Asian Herbs, Fruits, Spices and Seasonings

by Carol Selva Rajah
     
 

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In Heavenly Fragrance, award-winning chef and author Carol Selva Rajah brings you on an unforgettable journey of aromatic discovery in the preparation of foods from different parts of Asia. Inspired by fond memories of fragrant dishes from her childhood, Carol has always believed that what sets Asian cooking apart from other traditions is its vast array of

Overview

In Heavenly Fragrance, award-winning chef and author Carol Selva Rajah brings you on an unforgettable journey of aromatic discovery in the preparation of foods from different parts of Asia. Inspired by fond memories of fragrant dishes from her childhood, Carol has always believed that what sets Asian cooking apart from other traditions is its vast array of highly fragrant and aromatic ingredients. In this book she sets out her definitive collection of new and classic recipes for cooks who wish to recreate the memorable flavors and aromas of Asia at home.

The recipes in Heavenly Fragrance are organized according to the aromatic ingredients used—Asian Herbs, Fruits, Spices and Seasonings—which makes the creation of a meal as simple as picking and choosing from what you've already got stocked in your pantry.
Recipes include:

  • Spring Rolls with Orange Chili Sauce
  • Pineapple Lime Salsa with Mint
  • Chicken Satay with Fragrant Spices and Coconut
  • Eggplant Sambal with Black Mustard and Cashews
  • Crab Soup with Lemongrass, Tamarind and Mint
  • Green Mango and Saffron Lassi

Editorial Reviews

School Library Journal

Rajah, a food writer, cooking teacher, and author of numerous cookbooks on the cuisines of Southeast Asia and Malaysia, grew up in Kuala Lumpur and now lives in Australia. Her food memories are all about the fragrant herbs, intense spices, and other seasonings that characterize the Asian cuisines she loves, and she divides her recipes here into four categories based on them: herbs, fruits, spices, and seasonings. Each chapter begins with a detailed, illustrated glossary of these aromatic ingredients, and many of the imaginative recipes, which range from Fresh Tuna with Citrus, Starfruit, and Jicama to Crab Soup with Lemongrass, Tamarind, and Mint, are shown in gorgeous color photographs. The text is a pleasure to read, and the recipes are enticing; recommended for most collections.


—Judith Sutton

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Details

ISBN-13:
9781462907342
Publisher:
Tuttle Publishing
Publication date:
07/12/2012
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
256
File size:
16 MB
Note:
This product may take a few minutes to download.

Meet the Author

Carol Selva Rajah is an award-winning celebrity chef currently based in Sydney, Australia. She is a writer and consultant editor for various food magazines and has written ten cookbooks on Malaysian and Southeast Asian cuisine.

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