Carol Selva Rajah, a well respected authority and dedicated educator in the field of Asian culinary culture, honours her childhood memories of sweet-smelling and fragrant kitchen aromas in her newest Asian cookbook, Malaysian Cooking. Since three quarters of what we taste comes from smell, Chef Carol understands that the aromas produced by our food are vitally important to the enjoyment that comes from eating. This is particularly evident of the Malaysian and Indonesian food recipies she includes in this book. To excite both the palate and sense of smell, Chef Carol predominantly uses Malaysia's most aromatic cooking ingredients; from sweet tamarind date chutney and cucumber mint raita to cashew nut and plum sauces; to prepare easy Malaysian and Indonesian foods that not only burst with flavour, but also overwhelm the kitchen with wonderful fragrances anyone would like to create. Detailed with mouth-watering, dynamic photographs, and a foreward written by Australia's award-winning chef David Thompson, this book is an inspired collection of new and traditional Malaysian dishes for anyone wishing to serve the best flavours of Malaysian cooking at home.