Eating Like
p. 81 · Read in the full issue
An Asian
Hungarian parentage, an Aus tralian husband, an American education and years of living in foreign countries are some of the ingredients Maria Kozslik Dono van puts into her cookery books.
The result is a gale of garlic as soon as you open the pages, but what she writes and how she writes it make interesting read ding even for those who take a minimum interest in food or the culinary arts.
“The Far Eastern Epicure”, is her second book dealing with cookery for gourmets and, as the name indicates, it deals with Asian dishes — Malayan, Indian, Indonesian, Chinese and Japan ese.
Maria, who writes with a light pen, supplies entertainment as well as recipes and amusing drawings. Her book, emerging as it did at the festive season, no doubt made a handsome present for many a hostess who aspires beyond roast beef and Yorkshire pud.
(The Far Eastern Epicure. Pub
lished by Heinemann. Aust. price, 25/-.)