Food of Malaysia (P) (Food of the World Cookbooks) (Paperback)

by Wendy Hutton (Author)

Editorial Reviews

Product Description
The remarkable diversity of Malaysia and its exciting cuisines are brought to life in this unique collection of recipes. Color photos coupled with information on ingredients and technique make this an ideal introduction to the "Crossroads of Asia".

Product Details

• Paperback: 128 pages
• Publisher: Periplus Editions (December 15, 1996)
• Language: English
• ISBN-10: 9625930019
• ISBN-13: 978-9625930015
• Product Dimensions: 8.8 x 7.8 x 0.3 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 4.0 out of 5 stars See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #662,998 in Books (See Bestsellers in Books)

  Popular in this category: (What's this?)

  #40 in

  Books > Cooking, Food & Wine > Regional & International > Asian > Pacific Rim

Customer Reviews

Most Helpful Customer Reviews

13 of 13 people found the following review helpful:

5.0 out of 5 stars Excellant and authentic, with super photos, July 26, 1997

By A Customer

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

2 of 4 people found the following review helpful:

3.0 out of 5 stars Authentic Malaysian for experienced cooks, November 22, 2003

By A Customer

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.