Heavenly Fragrance

Cooking with Aromatic Asian Herbs, Spices, Fruits and Seasonings
by Carol Selva Rajah, photographs by Masano Kawana

Heavenly Fragrance introduces the art of using Asia's most aromatic cooking ingredients—coconut, cumin, fennel, lime, coriander, rice wines, and more—to prepare food with wonderful fragrances that excite both the palate and sense of smell.

Inspired by fond memories of fragrant cooking since her childhood days in Malaysia, Carol Selva Rajah has included in this book a collection of new and traditional Southeast Asian dishes for anyone wishing to serve the best flavors of the East at home. Who could resist lacy Malay coconut pancakes, fragrant shrimp salad with plum dressing, or spiced mangoes in yogurt and honey? With chapters on aromatic herbs and flowers, aromatic fruits and nuts, and aromatic spices, pastes and seasonings, these recipes will delight and inspire anyone who tastes them.

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