Spe­cial­ist sub­jects

This month’s col­umn of­fer books that drill deep into their sub­jects to of­fer in-depth knowl­edge on the food of two com­mu­ni­ties, an in­gre­di­ent, and a phi­los­o­phy of cook­ing.

The Star Malaysia - Star2 - - Taste - Mon­day Morn­ing Cook­ing Club Harper Collins RM152.90

Threaded through­out the de­li­cious writ­ing, 88 recipes from around the world celebrate, il­lu­mi­nate and in­spire – Tai­wanese oys­ter omelettes; Eggs Ke­jri­wal from Mum­bai; rompope, an eggy Mex­i­can drink; the light­est of French souf­fles; and even “cus­tardy” half-boiled eggs from Malaysia.

My only com­plaint (the fact that read­ing this made me han­ker for the per­fect omelette and scram­ble is not a valid one) is that the food pho­tos are all clus­tered in the mid­dle of the book, mak­ing flip­ping back and forth be­tween recipe and photo nec­es­sary. But that in no way de­tracts from the egg­cel­lence of this book. – Suzanne Laza­roo

Modern Baker: A New Way To Bake Cakes, Bis­cuits And Breads

Au­thor: Pub­lisher: Price:

and gluten-free brown rice starters for breads, and break­through recipes like car­rot and olive oil cake, and cashew nut ic­ing.

–JW

The In­dian Cook­ery Course

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