"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.
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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, Carol is a food consultant, writer and consulting editor for various food magazines.
Award winning photographer Masano Kawana has photographed 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. He lives in Singapore.
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