Synopses & Reviews
andlt;bandgt;Cook fresh and vibrant dishes with this easy-to-follow and comprehensive Asian cookbook.andlt;/bandgt;andlt;BRandgt;andlt;BRandgt;In andlt;iandgt;Heavenly Fragranceandlt;/iandgt;, award-winning chef and author Carol Selva Rajah brings you on an unforgettable journey of aromatic discovery in the preparation of foods from different parts of Asia. Inspired by fond memories of fragrant dishes from her childhood, Carol has always believed that what sets Asian cooking apart from other traditions is its vast array of highly fragrant and aromatic ingredients. In this book she sets out her definitive collection of new and classic recipes for cooks who wish to recreate the memorable flavors and aromas of Asia at home.andlt;BRandgt;andlt;BRandgt;The recipes in andlt;iandgt;Heavenly Fragranceandlt;/iandgt; are organized according to the aromatic ingredients usedand#8212;Asian Herbs, Fruits, Spices and Seasoningsand#8212;which makes the creation of a meal as simple as picking and choosing from what you've already got stocked in your pantry.andlt;BRandgt;andlt;BRandgt;andlt;bandgt;Delicious recipes include:andlt;/bandgt;andlt;ulandgt;andlt;liandgt; Spring Rolls with Orange Chili Sauce andlt;/liandgt;andlt;liandgt; Pineapple Lime Salsa with Mintandlt;/liandgt;andlt;liandgt; Chicken Satay with Fragrant Spices and Coconutandlt;/liandgt;andlt;liandgt; Eggplant Sambal with Black Mustard and Cashewsandlt;/liandgt;andlt;liandgt; Crab Soup with Lemongrass, Tamarind and Mintandlt;/liandgt;andlt;liandgt; Green Mango and Saffron Lassiandlt;/liandgt;andlt;/ulandgt;
About the Author
andlt;bandgt;Carol Selva Rajahandlt;/bandgt; is an award-winning chef and food writer based in Sydney, Australia. A well respected authority and dedicated educator in the field of Asian culinary culture, she was the first Australian woman invited to cook at the prestigious James Beard Foundation in New York.andlt;BRandgt;andlt;BRandgt;Award-winning photographer andlt;bandgt;Masano Kawanaandlt;/bandgt; has traveled, lived, and surfed throughout Southeast Asia, photographing a wide variety of subjects for books and lifestyle magazines. His book andlt;iandgt;Shunju: New Japanese Cuisineandlt;/iandgt; won a James Beard Award for best cookbook photography.