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.