The food and cooking of Singapore is rich in diverse cultural influences and food traditions, with many gastronomical delights to be enjoyed. In this book, you ll find a collection of over 80 recipes, bringing together a fusion of the Chinese, Malay and Indian flavours that define this unique cuisine. All the classics are included, from Samosas and Chicken Satay to Lotus-leaf Rice and Singapore Chilli Crab. There are also some wonderful sweet snacks, such as Jellied Mango Puddings and Glutinous Rice with Coconut. More than 450 mouthwatering photographs show step by step how each dish is made, including an image of every finished dish. Full of tantalizing recipes, this beautiful book is perfect for cooks keen to experience the aromatic flavours of Singaporean cuisine. CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
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About the Authors Ghillie Basan is a food and travel writer who runs cooking workshops. She has written over 20 books and numerous articles on the culinary cultures of Turkey, the Middle East, North Africa and South-East Asia. Terry Tan is an expert in Chinese, Singaporean (Nonya) and Indonesian food, and is consultant editor on the cuisine of South-East Asia for Wine and Dine magazine. Terry taught cooking in Singapore, and then taught South-East Asian cooking in London. He has written more than 20 cookbooks.
Biblio NotesA sensational collection of authentic recipes that captures the essence of this exotic cuisine, including Beef Ball Soup and Nonya Sambal Pork, popular classics such as Chicken Satay and Red Bean Pudding and lesser known but equally tasty dishes such as Oyster Omelette, Pandan Wrapped Chicken and Rojak Includes a concise introduction to Singapore and Nonya cooking, and features a guide to equipment, techniques and ingredients Complete nutritional information is provided for every recipe to help you plan a healthy and balanced menu, and there are cook s tips and variations to encourage experimentation
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