Malaysian Cookery
Malaysian Cookery
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Summary
Malaysian food rejoices in three main native and ethnic cusines: Malay, Indian Malaysian and Chinese Malaysian. This cookbook examines the origins and influences of the food, cooking methods, the use of spices, preparing ingredients, and utensils and serving customs.
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Malaysian Cookery by Rafi-Fernandez
Malaysian food is particularly rich and varied reflecting the diverse ethnic groups living within its borders as well as the abundance of fresh ingredients. This book explores the three main types of Malaysian cooking; Malay, Indian Malaysian and Chinese Malaysian. It examines the origins and influences of the food; the methods of preparing ingredients, particularly spices; traditional cooking methods; how to adjust spicing to suit your taste and how to store exotic ingredients.
Rafi Fernandez lives in Suffolk, England. This is her first book.
| SKU | Unavailable |
| ISBN 13 | 9780140469882 |
| ISBN 10 | 0140469885 |
| Title | Malaysian Cookery |
| Author | Rafi Fernandez |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Penguin Books Ltd |
| Year published | 1997-05-29 |
| Number of pages | 288 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |