Cooking The Books: Decadent desserts, virtuous veg and plant food

This month's cookbook reviews include Jamie Oliver's latest vegetable homage, Amy Chaplin's new whole food tribute, and Caroline Khoo's military-precision pastries.

Malaysia's first caviar brand, T'lur Caviar, is 100% local luxury

A farm in Tanjung Malim, Perak, has been able to successfully breed sturgeon fish and harvest its luxurious byproduct, caviar, in Malaysia.

Eating Out: Aliyaa stays true to its Sri Lankan culinary heritage

Aliyaa remains true to its Sri Lankan culinary heritage with a new range of Sri Lankan fare like puttu kothu, nandu poriyal, Point Pedro vadai and amma's crab curry.

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.

Cooking The Books: Getting back to their roots

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.

Cooking The Books: A little bit of everything, from food trucks to haute French cuisine