Synopses & Reviews
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.
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.
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.
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.