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Cooking The Books: Dhals, traditional delicacies and veggies

From Indian dhal and sweet nonya treats to meals for omnivores looking to become more herbivorous, there's plenty to inspire creativity in the kitchen in the books featured in the August edition of Cooking The Books.

Authentic Kerala delights at Daawat

Daawat serves up a range of Kerala food, prepared by an all Kerala team, like fish pollichathu, kethal chicken and prawn kizhi.

Cooking The Books: Recipes for all abilities, from expert to beginner

This month's Cooking the Books offers something for all cooking abilities this month, from technically difficult choux pastry to simple and fresh sardine dishes from Provencal and exotic ways with tempeh (fermented soybean).

Fjord to fork: The tale of the Norwegian fjord trout

The Norwegian fjord trout grows in Norway's cold fjordlands and is a very popular fish in Malaysia, as Malaysia is one of the top 10 trout export markets.

Curious Cook: All about mushrooms

Curious Cook columnist Chris Chan talks about different kinds of mushrooms and the best ways to cook mushrooms without overcooking them.

Delicious truffles from the Libyan desert

Extracted by hand without the aid of animals from the heart of the hot, harsh Libyan dessert, desert truffles are a hot commodity around the world.

Langit Collective sells heirloom rice produced by rural Sarawak farmers

Langit Collective collects and sells surplus rice produced by subsistence farmers in Long Semadoh, Sarawak, and sells it to consumers and chefs in Peninsula Malaysia.

The art of pairing sake with Japanese food

This month, Japanese restaurant chain Kampachi features special omakase and sake pairing menus by Japanese guest chef Yamazumi Keisuke.