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Malaysian Cooking: A Master Cook Reveals Her Best Recipes
     

Malaysian Cooking: A Master Cook Reveals Her Best Recipes

by Carol Selvarajah, Masano Kawana (Photographer), Carol Selva Rajah, David Thompson (Foreword by)
 

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"Excites the imagination and fills the senses with the possibilities of pungent fragrances and tastes."—David Thompson, winner of the James Beard Award for Thai Food

Overview

"Excites the imagination and fills the senses with the possibilities of pungent fragrances and tastes."—David Thompson, winner of the James Beard Award for Thai Food

Editorial Reviews

From the Publisher
"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 Food

Product Details

ISBN-13:
9780804841252
Publisher:
Tuttle Publishing
Publication date:
03/10/2010
Edition description:
Hardcover with Jacket
Pages:
112
Product dimensions:
9.00(w) x 11.80(h) x 0.70(d)

Meet the Author

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.

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