Average Reviews:
(More customer reviews)I found the book to be a bit disappointing. I liked some of the anecdotes, which reminded me of my time in Malaysia, but the recipes aren't entirely to be trusted. There are recipes with - I presume - typos that indicate for example ratios of rice to water that are just unbelievable so that if you followed them you'd end up with a dish that is practically inedible. There also are dishes with ingredients you won't be able to find anywhere outside of Malaysia. If you know what you're doing, this is a useful resource and in many ways an interesting read. If not, there are more reliable books out there.
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With text and over 175 recipes, Marks ventures into the diverse kitchens of Malaysia and the island of Borneo, where three very different cultures combine to produce an astounding array of exciting food.The Chinese, native Malays, and Indians who inhabit Malaysia take full advantage of their tropical climate, which produces a cornucopia of fruits, vegetables, and herbs unmatched in the world.Regional differences are pronounced. Some reflect the centuries of influence China has had in Malaysia, as is the case with Nasi Ayam (chicken rice), which uses bean sprouts that are found only in and around Ipoh, a Chinese populated city.Other recipes reflect the Muslim avoidance of pork, as seen in the ways of the Malays, while the distinct differences of Indian customs are revealed in dishes such as a lunch favorite served in restaurants: large quantities of rice with meat, fish, or vegetarian curries, all served on a banana leaf.Marks' in-depth exploration of this rich culture pays off for beginning cooks and experienced chefs alike, as he offers more than 175 accessible, easy-to-follow recipes.His enthusiasm for food translates into any language--and can be recreated in any kitchen.
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