Anybody can cook. Those were the words veteran food connoisseur, culinary and wine critic and judge, Dato’ Foo-Sun Lau said at the recent launching of his new book titled Sauces, Dips and Tips at the Royal Selangor Club, Kuala Lumpur.
“I learn to cook at a very young age. Those days I mainly cooked western dishes,” said Lau, who was forever smiling and nodding at reporters. A food lover, who strongly recommends Spaghetti Lobster from IL Primo at Jalan Kia Peng, Lau firmly believes that sauces plays an important part in a dish, whether it’s Asian or Western. To him, a sauce can either make a dish or completely break it.
The book, which takes about a year to complete from over 10 years of experience, is specially written for people who already knows how to cook and for newbie to get started. It is a great kitchen guide to spice up your plain dish.
The book, which presents more than 350 recipes, also includes some of the compilation of recipes from Lau’s personal book.
Sauces, Dips and Tips will be available in all leading bookstores in Malaysia and Singapore at RM39.90/S$19.95 per copy from November onwards.
Sauces, Dips and Tips is distributed by Marshall Cavendish International channels.
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Dr Keith Tan Kay Hin
