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Meet Susheela Raghavan at
Grand Central Station NYC
November 5th and 6th 2010
for her
"Flavors of Malaysia" Cooking Demo and Book Signing!
♦ Learn Malaysian cooking from Susheelain through a live demonstation
♦ Taste a recipe from her new book - Flavors of Malaysia
♦ Get your own personally autographed copy of Flavors of Malaysia
Where: Grand Central Station, Vanderbilt Hall, 42nd Street and Park Avenue, New York City
When: November 5th and 6th 2010
Events: November 5th
Book signing: 12:00pm - 1:00pm and 4:30 pm - 5:30 pm
November 6th
Cooking Demo by Susheela 12:00pm
Book signing 12:30pm - 1:30pm and 4:30pm-5:00pm
To introduce consumers to the culinary tastes of Malaysia, Susheela Raghavan, author of the new cookbook, Flavors of Malaysia, A Journey through Times, Tastes and Traditions, will be conducting a cooking demostration, food tasting and cookbook signing event at Grand Central Station NYC.
Susheela will be particpating in "Eat | Drink | Explore Malaysia Kitchen" festivities under a canopy of oversized, decorative kites - a symbol of Malaysia. Along with Susheela, there will also be unique cultural performances and local Malaysian restaurants who will be offering their notable recipies for tasting to the 500,000 commuters who pass through Grand Central every day. Susheela's appearance is sponsored by the Malaysian Trade Commission as part of the their Malaysian Kitchen for the World events.
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A New Malaysian Cookbook
by Susheela Raghavan
from Hippocrene Books!
Flavors of Malaysia celebrates the best of the Malaysian table: sizzling satays, flavorful stir-fries, fragrant rice and noodle dishes, aromatic curries, and Malaysia’s signature hot and spicy condiments, the delectable sambals.
For centuries Malaysia was a major center of the spice trade in Southeast Asia. Over time, Malay, Chinese, Indian, Thai, Indonesian and Arab, as well as Dutch, Portuguese, and British influences blended beautifully to create the mélange of cultures and intensely vibrant flavors that is Malaysian cuisine today.
Susheela Raghavan serves up treasured recipes, touching family stories, and fascinating notes about the origins of Malaysian food in this lovingly compiled collection.
· More than 150 authentic, easy-to-follow recipes
· 16-page color photo insert
· Detailed introduction to Malaysian history & its culinary origins
· Guide to Malaysian ingredients and cooking techniques
Flavors of Malaysia: A Journey through Time, Tastes, and Traditions
$40.00; hardcover; 408 pages; 8″ x 9″
ISBN 13: 978-0-7818-1249-8; ISBN 10: 0-7818-1249-6
Available October 2010
Review Copies: Phone: (212) 685-4371; Fax: (212) 779-9338;
E-mail: cbecker@hippocrenebooks.com
Orders: http://www.hippocrenebooks.com/book.aspx?id=1686
Phone: (718) 454-2366; Fax: (718) 454-1391;
E-mail: orderdept@hippocrenebooks.com
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Join Susheela on
TV Channel PIX 11
Shopping for
Malaysian Ingredients
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| Beef Semur |
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| Flavors of Malaysia:
A Journey through Time, Tastes,
and Traditions
Table of Contents
Introduction
Chapter 1: Snacks and Appetizers: Spicy Bites
Chapter 2: Soups and Stews: A Recipe for Comfort
Chapter 3: Salads, Condiments, Sauces, and Dips: Adding a Little Zing
Chapter 4: Rice: Centerpiece of Every Meal
Chapter 5: Noodles: A Hawker’s Delight
Chapter 6: Poultry and Eggs: The Delicious Favorite
Chapter 7: Meats: Festive Favorites
Chapter 8: Seafood: The Bountiful Catch
Chapter 9: Vegetables: Fresh Offerings
Chapter 10: Desserts and Beverages: Sweet Delights
Chapter 11: Festivals of Malaysia: Flavorful Celebrations
Chapter 12: Fusion Malaysian: A Harmony of Flavors
Glossary and Guide to Basic Ingredients and Techniques
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| Nasi Kemuli |
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