(urbanatomy.com)
Updated: 2008-05-07 17:09

Heavenly Fragrance is precisely the sort of book you would expect from a celebrated Malaysian chef of Indian descent whose love of food was nurtured by a Cantonese amah (nanny).

In other words, don't expect a zealous quest for regional authenticity or a deep treatment of one particular cuisine. Instead, Rajah treats the uninitiated to a sweeping lesson on the aromatic herbs, fruits, spices and seasonings which comprise the Indochinese flavor palate. Introducing each chapter is a textbook-style treatment of key Asian ingredients.

Next, Rajah provides a number of recipes which combine these aromatic elements; satays and curries are made from scratch (recipes for these are provided) and form the base of dishes such as eggplant sambal with black mustard and cashews.

As such, this title is not well suited to novice cooks, or anyone looking to prepare a hurried meal. Seasoned amateur cooks, however, will welcome this introduction to the 'slow' food of Southeast Asia.