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.
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