Author(s): Carol Selvarajah
"Malaysian Cooking" introduces the art of using Malaysia's most aromatic cooking ingredients to prepare food with wonderful fragrances to excite both the palate and sense of smell. Since three quarters of what we taste comes from smell, the aromas produced by our food are vitally important to the enjoyment that comes from eating.
Carol Selva Rajah is an award-winning chef and food writer currently based in Sydney, Australia. A well respected authority and a dedicated educator in the field of Asian culinary culture, she is a food consultant to the hospitality and food manufacturing industry, and makes regular television appearances in Asia and Australia as well as participating in food festivals, master classes and charity functions. She is a writer and consulting editor for various food magazines and has written 10 cookbooks on Malaysian and Southeast Asian cuisine. Her book The Food of India won the gold award for the Best Hardcover Recipe Book at the prestigious Jacob's Creek World Food Media Awards. Award winning photographer Masano Kawana is one of the most exciting food, interior and landscape photographers in Asia today. Born in Japan and based in Singapore, Kawana has traveled, lived and surfed throughout the region, photographing a wide variety of subjects for books and lifestyle magazines. His book Shunju: New Japanese Cuisine won a James Beard Award for best cookbook photography.