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Learn to COOK - Food of Malaysia (P) (Food of the World Cookbooks)
![Food of Malaysia (P) (Food of the World Cookbooks)]()
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List Price: $12.95
Our Price: $6.98
Your Save: $ 5.97 ( 46% )
Availability: Usually ships in 24 hours
Manufacturer: Periplus Editions
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641
EAN: 9789625930015
ISBN: 9625930019
Label: Periplus Editions
Manufacturer: Periplus Editions
Number Of Items: 1
Number Of Pages: 128
Publication Date: 1996-12-15
Publisher: Periplus Editions
Studio: Periplus Editions
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Editorial Reviews:
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Each book in the "Periplus World Cookbooks" series contains 60 to 90 classic recipes from an exotic corner of the globe, and every recipe is illustrated in full-page colour photographs. This volume presents step-by-step instructions for recipes from Malaysia, with tips for preparations in Western kitchens. Essays on local food cover everything from dietary healing to ingredients, techniques and utensils.
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Spotlight customer reviews:
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Customer Rating:
Summary: Authentic Malaysian for experienced cooks
Comment: This is a great book on Malaysian food. All the recipes I've tried so far turned out really well. Unfortunately only 'Halal' recipes are featured. Hence, truly original Malaysian recipes such as the 'Bah Kut Teh' and 'Pork Vindaloo' are missing because they contain pork. Was disappointed that the 'Yee Sang', an original M'sian must-have dish for the Chinese New Year, is also missing. And the 'Nasi Ayam' ('Chicken Rice') featured is not the one made popular by Hainanese migrants, but is instead the Malay equivalent. Also, note that the recipes in this book tend to be the 'gourmet' version - this means that you'll need 15 ingredients to make the same dish that your grandmother used to make using only 5 ingredients. However, the results are undeniably delicious.
Customer Rating:
Summary: Excellant and authentic, with super photos
Comment: Been to Malaysia and miss the food? Can't go but wonder what it tastes like? This book is for you. The recepies are authentic, easy to follow, and represent everything from "haute cuisine" to hawker food sold from street stalls. For those unfamiliar with this spicy, peppery cooking, the book includes beautiful pictures and a glossery {with photographs) of all unusual ingrediants. It was originally reccomended to me by a Malaysian friend, and I strongly support her suggestion
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