Singapore Cooking
Fabulous Recipes from Asia's Food Capital
Published on 10. October 2009
Book
Hardback
128 pages
978-0-8048-4083-5 (ISBN)
Description
An abiding Singaporean passion, food is a central part of life on this multicultural island. "Singapore Cooking" is a fabulous collection of beloved local classics, including the most extraordinary Chicken Rice and Chili Crab you will have ever eaten, as well as less common but equally delightful dishes, such as Ayam Tempra (Spicy Sweet-and-Sour Stir-Fried Chicken) and Nasi Ulam (Herbal Rice Salad). With this cookbook by your side your acquaintance - or re-acquaintance - with Singaporean food promises to be an exciting and mouthwatering experience.
More details
Other editions
New editions
Terry Tan | Christopher Tan
Singapore Cooking
Fabulous Recipes from Asia's Food Capital [Singapore Cookbook, 111 Recipes]
Book
08/2014
Tuttle Publishing
€39.80
Article exhausted; check for reprint
Additional editions
E-Book
03/2012
Tuttle Publishing
€15.49
Available for download
Previous edition
Book
10/2003
Tuttle Publishing
€49.71
Article exhausted; check for reprint
Persons
Terry Tan is a leading cooking teacher, consultant and historian. He also writes and broadcasts regularly on Asian and Oriental food and cooking. Christopher Tan is a writer, editor, food consultant, and photojournalist who regularly contributes articles, recipes and pictures to several magazines in Asia. www.foodfella.com Edmond Ho is a noted food, travel and lifestyle photographer based in Singapore.