Mrs Lee Chin Koon first published "Mrs Lee's Cookbook" in 1979 at the age of 70. With over 50 years of cooking experience, Mrs Lee wrote the cookbook in order that her grandchildren and future generations would continue in the tradition of Nonya cuisine. "Mrs Lee's Cookbook" has since had numerous reprints and has become widely accepted as an authority on Nonya cuisine. 29 years later, Shermay Lee, her granddaughter is relaunching the cookbook for a new generation. This revised version makes it possible for any novice to cook classic Peranakan dishes such as Ayam Buah Keluak, Mee Siam and Pong Tauhu Soup. New useful sections such as a glossary of ingredients and basic kitchen equipment, illustrated step-by-step guide to basic cooking techniques and other sections have been added to make Peranakan cooking more accessible. Each recipe is illustrated and is a step-by-step guide providing clear instructions on preparation and methodology.
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Verlagsort
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Höhe: 280 mm
Breite: 215 mm
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ISBN-13
978-981-232-761-1 (9789812327611)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Shermay Lee is an investment banker-turned-chef. A sixth-generation Peranakan with a strong sense of culinary tradition, she started cooking at the age of 5. She learnt the rudiments of cooking first from her grandmother, Mrs Lee Chin Koon, then later, at the renowned classical French culinary institute, Le Cordon Bleu. Prior to that, she graduated from Brown University, USA, in Political Science and History. She is the author of several cookbooks and has opened her own cooking school, Shermay's Cooking School, in Singapore.
