Dimensions
203 x 228 x 32mm
A delicious and informal mashup of Southeast Asian and European influences, Malaysian cooking is full of flavour and easy to love. Chef and author Christina Arokiasamy brings it into the home kitchen. This cuisine borrows from the traditions of Thailand, India, China, and Portugal for dishes as varied as Chili Prawns, Salmon Tandoori, Hainanese Chicken Rice, and Grilled Lamb with Rosemary Pesto. Christina gives recipes for authentic Malaysian favourites like Beef Rendang and Char Kway Teow Noodles, while also sharing her own modern iterations, such as Wok-Fried Spaghetti with Kale. An assortment of sambals and chili sauces?simply thrown together in a blender?get you started on your way to these dishes but are so tasty and versatile you'll find yourself using them in the rest of your everyday cooking. Vivid on-location photography takes the reader into the spice markets, coffee houses, fishing villages, and kitchen gardens that inspired each recipe. AUTHOR: Christina Arokiasamy was raised in Kuala Lumpur and was Malaysia's first official Food Ambassador to the U.S. Formerly a chef at various Four Seasons resorts, she now teaches cooking classes in the Pacific Northwest, where she lives with her family. SELLING POINTS: ? A soup-to-nuts book on a Southeast Asian jewel: Malaysian food combines Indian, Thai, Portuguese, and Chinese influences into a little-known but fantastically rich and accessible cuisine. The author's previous book, The Spice Merchant's Daughter, focused closely on the spice mixes of Malaysia. This new book brings the whole of this exciting cuisine to fans of Asian cooking. ? A former chef at the Four Seasons in Thailand and Bali, Christina was the first official Malaysian Food Ambassador to the U.S. and regularly teaches cooking classes in the Pacific Northwest. She hosted a TV special on the Cooking Channel and has been featured in the Seattle Times, the Wall Street Journal, NBC News, the Huffington Post, NPR, and more. Full colour throughout
