When it was first published in 1980, "Cook Malaysian" quickly became a must-have for both novice and more experienced home cooks. This gem of a cookbook has served at least two generations, being passed from mother to child. Now fully revised to meet the changing tastes and preferences of today's generation, "Cook Malaysian" also comes with 20 additional recipes. With more than 170 recipes written in Lee Sook Ching's simple step-by-step style, you can cook up and enjoy some of Malaysia's best dishes in the comfort of your own home. "Cook Malaysian" also includes comprehensive notes of cooking terms and cooking hints, as well as an extensive pictorial glossary to make Malaysian cuisine all the more accessible. This is a fully revamped version of an evergreen favourite. Recipes have been revised to suit contemporary eating habits, preferences and cooking styles. It features 20 new recipes in addition to an already substantial collection of 154 authentic Malaysian dishes. Including new full-coloured photographs of dishes, it contains an attractive pictorial glossary of ingredients. "Cook Malaysian" won 'Gourmand World Cookbook Award' 2003 in English (Rest of the World) in the 'Best Cover Book' category.