Cookbook Review: Flavors of Malaysia
Are you a fan of Malaysian cuisine? Do you wish that you knew how to prepare flavorful, traditional Malaysian dishes in your own kitchen? If so, you’re sure to find Susheela Raghavan’s Flavors of Malaysia: A Journey Through Time, Tastes, and Traditions to be a wonderful addition to your collection of international cookbooks.
About Flavors of Malaysia: A Journey Through Time, Tastes, and Traditions
When you read Flavors of Malaysia: A Journey Through Time, Tastes, and Traditions , you’ll learn much more than how to create delicious Malaysian dishes in your own kitchen. This book provides a glimpse inside the history and traditions of this part of the world, shared in a manner that could only be accomplished by someone who had actually lived there.
Introduction
The book’s introduction begins with a historical overview of Malaysia, then smoothly transitions into a discussion of modern-day Malaysia with a focus on the area’s flavors, foods and culture. When you read the book, you’ll learn not only what ingredients are common to Malaysian food, but why – in terms of historical and cultural significance.
Recipe Chapters
Following the introductory section that provides fascinating information about the Malaysian culture, the recipes begin. The first ten chapters are recipes. The book features more than 150 recipes for delicious dishes, including favorites like Chicken Vindaloo, Malay-Style Scented Yellow Rice, Sweet Coconut Crepes and much more.
The ten recipe chapters are organized by type, with a chapter devoted to each of the following:
- Snacks and Appetizers
- Soups and Stews
- Salads, Condiments, Sauces and Dips
- Rice
- Noodles
- Poultry and Eggs
- Meats
- Seafood
- Vegetables
- Desserts and Beverages
Additional and Information
Following the ten recipe chapters, there is a chapter dedicated to the festivals and feasts of Malaysia and one that focuses on the harmony of flavors known as Fusion Malaysian. There are additional resources provided beyond the last chapter, including a glossary and information about specific ingredients and cooking techniques used on Malaysian cooking, and a measurement equivalency chart.
About the Author: Susheela Raghavan’s
Author Susheela Raghavan was born in Malaysia and grew up there. She has an impressive academic and professional background in the culinary field. Her professional experience includes teaching professional cooking classes, food writing, developing the Taste of Malacca spice blend product line and more. She has worked in and traveled through many parts of the world, including Asia, the Caribbean, Europe, Latin America and the United States. She resides in New York. Raghavan is also the author of Handbook of Spices, Seasoning and Flavors.
Note: Thanks to Malaysia Kitchen for the World for providing me with a copy of this book to review.
