Southeast Asian food is fresh, easy and full of unforgettable flavours: Chicken and Rice will show you just how simple it is to make at home.
Shu Han Lee moved to London from Singapore as a student. Homesick and hungry, she started teaching herself to cook the food she'd grown up with - Singaporean and Malaysian dishes, with a strong Chinese influence from her mother.
Chicken and Rice features the perfect midweek suppers rustled up in less time than it takes to order a takeaway (that are healthier and better tasting too), including FENNEL AND MINCED PORK STIR-FRY or TOM YUM SOUP WITH MUSSELS. Or for weekends, there are more adventurous projects such as lessons in making your own STEAMED BUNS and EGG NOODLES!
With a seasonal approach to the very best of UK produce, these are recipes you'll return to time and time again.
'A feel-good blend of simple recipes and touching memories' Diana Henry, Telegraph
'A really tempting 'discovery' cuisine book . . . there's loads you'll want to cook' Ed Smith, Rocket & Squash
Rezensionen / Stimmen
A feel-good blend of simple recipes and touching memories. * Diana Henry, Telegraph 'The Books I'll Be Cooking From in 2016' * A really tempting 'discovery' cuisine book . . . there's loads you'll want to cook. * Ed Smith, Rocket & Squash *
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Verlagsort
Dateigröße
ISBN-13
978-0-241-27877-2 (9780241278772)
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
Shu Han Lee is a graphic designer and freelance food stylist, writer and cook. The Sunday Times named her as one of Britain's best food bloggers (www.mummyicancook.com), and she frequently hosts supper clubs, pop-ups and workshops. Born and raised in Singapore, Shu Han Lee now lives in London. Chicken and Rice is her first book.
