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Flavors of Malaysia: A Journey Through Time, Tastes, and Traditions (Hippocrene Cookbook Library) Hardcover – September 20, 2010


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Flavors of Malaysia: A Journey Through Time, Tastes, and Traditions (Hippocrene Cookbook Library) + Authentic Recipes from Malaysia (Authentic Recipes Series) + Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia
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Product Details

  • Series: Hippocrene Cookbook Library
  • Hardcover: 353 pages
  • Publisher: Hippocrene Books (September 20, 2010)
  • Language: English
  • ISBN-10: 0781812496
  • ISBN-13: 978-0781812498
  • Product Dimensions: 9.2 x 8.2 x 1.1 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #476,119 in Books (See Top 100 in Books)

Editorial Reviews

Review

FLAVORS OF MALAYSIA is a masterpiece, a gorgeous introduction to the food and culture of a country as multiethnic as they come. Malaysia's food traditions reflect its waves of immigration, settlement, and conquest, each bringing uniquely delicious flavors. The resulting blend is glorious food, beautifully described by Susheela, who appreciates the cultural history of each dish as well as its taste, and makes us want to cook every one of them. --MARION NESTLE, Professor of Nutrition, Food Studies, and Public Health at NYU,Author of What to Eat

Susheela's book is full of nostalgia and passion for the food and culture of Malaysia. It piques the curiosity of the Malaysian food lover and serves as a great introduction to the cuisine for the uninitiated. FLAVORS OF MALAYSIA has found a permanent place in my Southeast Asian cookbook collection. --ZAKARY PELACCIO, Chef Fatty Crab, Fatty 'Cue, and Cabrito (NYC)

You will smell the scents and feel the textures of the marketplaces that enrich the cookery of Malaysia as you read along, and discover the rich histories of street side pantries that have for centuries been the muse to thousands of professional chefs, home cooks, and wanderers. Susheela has gifted to the world of food lovers and food history the ultimate guide to Malaysian cookery, and the culture, people and history that shaped it. --SUVIR SARAN, Owner/Chef Devi (NYC), Author of Indian Home Cooking and American Masala

About the Author

Susheela Raghavan was born in Klang, near the capital of Malaysia, and received an MS in Food Science from the University of Reading. After years of working in food product development, giving cooking demonstrations, and teaching at New York University, she launched her own brand of spice blends, Taste of Malacca. She resides in Westchester, NY.

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Customer Reviews

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A wonderful addition to any cook's library.
jessica
It is a fascinating read on how Malaysia's fusion cuisine evolved from its multi-racial and multi-ethnic population and conquests by different foreign rulers.
Karen Khor
She then adds a wonderful personal touch to the book, including old family photos and stories.
LGUHL

Most Helpful Customer Reviews

Format: Hardcover
The traditional foods of Malaysia utilize the regional resources incredibly well. "Flavors of Malaysia: A Journey Through Time, Tastes, and Traditions" is a cookbook guiding readers through how to embrace Malaysian cooking to their own ends and enjoy the very unique flavors that the country has produced over the years, using its power as a spice trading capital to its fullest. With excellent recipes like spicy peanut sausage, Chicken Rendang, Savory Red Rice, and so much more, "Flavors of Malaysia" is a top pick and very highly recommended addition to any cookbook collection focusing on international gourmet.
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6 of 7 people found the following review helpful By LGUHL on March 24, 2011
Format: Hardcover
Flavors of Malaysia is the most comprehensive cookbook I have seen on Southeast Asian cuisine. Malaysian food is absolutely delicious, diverse, and flavorful and the author captures all of this and more- even adding in some history, information on the different cultures of the country, spices and ingredients, and how different dishes evolved. She then adds a wonderful personal touch to the book, including old family photos and stories. The recipes are easy to follow and the author understands that not everybody has hours to prepare meals. This is for people who don't have a lot of time but want to start making their own home-cooked, healthy, Southeast Asian meals instead of eating out. And the photos are gorgeous!
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2 of 2 people found the following review helpful By Suzanne Tran on August 28, 2012
Format: Hardcover Verified Purchase
Good recipes, but most recipes contained ingredients listed from top to bottom of the page (not kidding). Not your everyday quick cooking. The book is exprensive but contained many authentic and very, very long list of ingredient. All ingredients can be found at your Indian store. This would be my weekend cook book. Overall, happy with my purchase.
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3 of 4 people found the following review helpful By Sandra Geroux on September 8, 2011
Format: Hardcover
Susheela takes you on a memorable journey through the sights and smells of her childhood kitchen. You can almost smell the aromatic rempah, the bright lemongrass, the pungent tamarind, the earthy cumin, and coriander, floating off the pages. The recipes are easy to follow. The Pickled Cucumber & Carrot, Beef Rendang and the Spicy Fried Fish are a few of my families favorites. (It was also a nice surprise to see that Whole Foods Market carried her ready mixed spice blends!). The personal stories make the book a great read even if you are not planning to cook anything immediately. I sat down for hours with my Lemongrass Lychee Martini absorbing Malaysia's fascinating culture and stories of her Ma's devotion to the traditional methods of cooking and dedication to the delicate of balance of flavors.
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Format: Hardcover Verified Purchase
After choosing to cook Vietnamese and Thai food for many years I visited a Malaysian restaurant, and loved the food. I had hoped this book would let me recapture the flavors, and it did. Most recipes are excellent, ingredients require an Asian supermarket, which luckily I have access to.
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