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Food of Singapore

Food of Singapore Cover

 

Synopses & Reviews

Publisher Comments:

andlt;bandgt;Prepare delicious and authentic dishes with this easy-to-follow Singapore cookbook.andlt;/bandgt;andlt;BRandgt;andlt;BRandgt;Influenced by the surrounding islands, China, and other parts of Asia, the cuisine of Singapore has long bewitched prominent taste makers such as James Oseland, the editor-in-chief of andlt;iandgt;Saveurandlt;/iandgt; magazine. Yet, few cookbooks have truly delved into the unique flavors of Indonesian food and cooking. At last, andlt;iandgt;The Food of Singaporeandlt;/iandgt; presents a glorious cross section of traditional recipes.andlt;BRandgt;andlt;BRandgt;andlt;bandgt;Favorite Singapore recipes include:andlt;/bandgt; andlt;ulandgt;andlt;liandgt; Chili Crabandlt;/liandgt;andlt;liandgt; Classic Hokkien Meeandlt;/liandgt;andlt;liandgt; Murtabakandlt;/liandgt;andlt;liandgt; Tea-smoked Fish Filletsandlt;/liandgt;andlt;liandgt; Barbecued Stingrayandlt;/liandgt;andlt;liandgt; And many moreandhellip;andlt;/liandgt; andlt;/ulandgt;. Born in East Java, chef Djoko Wibisono is the perfect guide to introduce Singapore's delicious melange of flavors, and andlt;iandgt;The Food of Singapore is a splendid introduction to a cuisine poised to become the next hot international culinary sensation.

Synopsis:

This exceptional volume presents a cross section of both traditional recipes such as Chili Crab, Hokkien Fried Noodles and Murtabek and contemporary recipes including Tea-smoked Sea bass and Stingray in Banana Leaf.

Synopsis:

This exceptional volume presents a cross section of both traditional and contemporary recipes, including classic favorites such as Chili Crab, Popiah, Rojak, Hokkien Fried Noodles, and Murtabek and innovative, new dishes such as Tea-smoked Seabass and Stingray in Banana Leaf. A detailed introduction to Singapore's dynamic cultural and culinary traditions, a glossary of local ingredients, and rich full-color photographs of each recipe make The Food of Singapore a delicious new addition to this highly-praised series.

About the Author

andlt;bandgt;Djoko Wibisonoandlt;/bandgt;, born in East Java, is the Executive Chef at the Beaufort Sonesta.andlt;BRandgt;andlt;BRandgt;andlt;bandgt;David Wongandlt;/bandgt;, chef of Chinese cuisine at the Beaufort Sonesta, has worked in restaurant kitchens for the past thirty years.

Product Details

ISBN:
9780794605209
Publisher:
Periplus Editions (HK) ltd.
Subject:
Asian
Author:
Tettoni, Luca Invernizzi
Author:
Wibisono, Djoko
Author:
Wong, David
Subject:
Cooking and Food-Asian
Subject:
Cooking and Food-Oceania
Subject:
Non-Classifiable
Subject:
cookbooks; Singapore; Indonesian food; Singapore cookbook; asian cooking
Subject:
cookbooks; Singapore; Indonesian food; Singapore cookbook; Asia, cooking
Subject:
Pacific Rim
Subject:
singapore cooking ; singapore cookbook ; singapore cooking book
Subject:
southeast asian cookbook ; southeast asian food
Subject:
asian cooking ; asian cookbook ; asian food ;
Subject:
singapore cookbook; singapore cooking; singapore food; food of singapore; singaporean cooking
Subject:
singapore cookbook healthy; singapore cookbook for the beginner; singaporean cookbook
Subject:
singapore cuisine; singapore cookbooks best sellers; singapore cookery
Edition Description:
Hardcover with Jacket
Series:
No Series
Publication Date:
20120310
Binding:
Hardback
Language:
English
Illustrations:
64 recipes; 106 color photographs
Pages:
112
Dimensions:
11 x 8.25 in

Related Subjects

Cooking and Food » Regional and Ethnic » Asian
Cooking and Food » Regional and Ethnic » Indonesian
Cooking and Food » Regional and Ethnic » Oceania
Cooking and Food » Regional and Ethnic » Southeast Asian

Food of Singapore
0 stars - 0 reviews
$ In Stock
Product details 112 pages Periplus Editions - English 9780794605209 Reviews:
"Synopsis" by , This exceptional volume presents a cross section of both traditional recipes such as Chili Crab, Hokkien Fried Noodles and Murtabek and contemporary recipes including Tea-smoked Sea bass and Stingray in Banana Leaf.
"Synopsis" by , This exceptional volume presents a cross section of both traditional and contemporary recipes, including classic favorites such as Chili Crab, Popiah, Rojak, Hokkien Fried Noodles, and Murtabek and innovative, new dishes such as Tea-smoked Seabass and Stingray in Banana Leaf. A detailed introduction to Singapore's dynamic cultural and culinary traditions, a glossary of local ingredients, and rich full-color photographs of each recipe make The Food of Singapore a delicious new addition to this highly-praised series.
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