The Exotic Kitchens of Malaysia
Self-described "culinary tourist" Marks is the author of The Great Book of Couscous (LJ 11/15/94) and many other cookbooks on little-known cuisines, including The Exotic Kitchens of Indonesia (LJ 11/15/89). This time he's gone back to Southeast Asia to explore the cooking of the Malaysian peninsula and the two Malaysian states on the island of Borneo. Malaysia is ethnically diverse, and Mark's recipes demonstrate its culinary diversity as well, with Chinese, Indian, and Portuguese dishes alongside those from the Malays (the original inhabitants) and the indigenous peoples of Borneo: Curried Quail, Stir-Fried Beef, Sour and Hot Fish. Some of the recipes call for hard-to-find ingredients, and some are included mostly "for historical purposes," but curious cooks and culinarily inclined armchair travelers should find this unique cookbook of interest.Copyright 1997 Reed Business Information, Inc.