The remarkable diversity of Malaysia and its exciting cuisines are brought to life in this unique collection of 68 lavishly illustrated recipes. Much more than a cookbook, The Food of Malaysia provides an in-depth look at the ethnic origins and cross-cultural influences that have produced exotic dishes like Salted Fish and Pineapple Curry, Black Pepper Crab, Mutton Soup, Aubergine with Basil, Raw Fish Salad and Portuguese Baked Fish. Stunning photos and detailed information on ingredients and cooking techniques make The Food of Malaysia an ideal introduction to the food and culinary lore of the Crossroads of Asia. WENDY HUTTON, author of the Introduction and editor of the collection, is a writer and editor with a particular interest in the cuisines of Southeast Asia.