Synopses & Reviews
andlt;bandgt;Prepare delicious and authentic dishes with this easy-to-follow Singapore cookbook.andlt;/bandgt;andlt;BRandgt;andlt;BRandgt;An abiding Singaporean passion, food is a central part of life on this multicultural island quite simply because there's so much of it that's so good! andlt;Iandgt;Singapore Cookingandlt;/Iandgt;, featuring a foreword by James Beard Award-Winner David Thompson, 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).andlt;BRandgt;andlt;BRandgt;The recipes are well written, easy to follow, and accompanied by beautiful color photographs. With this Singapore cookbook by your side your acquaintanceand#8212;or re-acquaintanceand#8212;with Singapore food promises to be an exciting and mouthwatering experience.andlt;BRandgt;andlt;BRandgt;andlt;bandgt;Authentic Singapore recipes include:andlt;/bandgt;andlt;ulandgt;andlt;liandgt;Bergedel Potato Fish Cakesandlt;/liandgt;andlt;liandgt;Sop Kambing Spiced Mutton Soupandlt;/liandgt;andlt;liandgt;Malay-style Nasi Goreng Fried Riceandlt;/liandgt;andlt;liandgt;Laksa Rice Noodle Soupandlt;/liandgt;andlt;liandgt;Sambal Roast Chickenandlt;/liandgt;andlt;liandgt;Hainanese Pork Chopsandlt;/liandgt;andlt;liandgt;Devil Curryandlt;/liandgt;andlt;liandgt;Singapore Chilli Crabandlt;/liandgt;andlt;liandgt;Fish Moolie in Spicy Coconut Sauceandlt;/liandgt;andlt;liandgt;Beansprouts with Tofuandlt;/liandgt;andlt;liandgt;Pumpkin with Dried Prawnsandlt;/liandgt;andlt;liandgt;Kueh Dadar Coconut Filled Pancakesandlt;/liandgt;andlt;/ulandgt;
Review
"The recipes are well written, easy to follow, and accompanied by beautiful color photographs. With this Singapore cookbook by your side your acquaintanceand#8212;or re-acquaintanceand#8212;with Singapore food promises to be an exciting and mouthwatering experience." and#8212;andlt;bandgt;andlt;iandgt;AngSarapandlt;/iandgt;andlt;/bandgt;
Review
"[andhellip;] andlt;iandgt;Singapore Cookingandlt;/iandgt; is a must own for any serious S.E. Asian cuisine aficionado. The recipes, which reflect influences from Southeast Asia, China and India, are a hodgepodge of curries, stir fries, noodle and rice dishes, soups and sauces." and#8212;andlt;bandgt;andlt;iandgt;The Spiced Lifeandlt;/iandgt;andlt;/bandgt;
Synopsis
"Call me biased, but I think the best reason for visiting Singapore is for the food."—David Thompson, from his foreword
Synopsis
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.
About the Author
andlt;Bandgt;Terry Tanandlt;/Bandgt; is a leading cooking teacher, consultant and historian. He also writes and broadcasts regularly on Asian and Oriental food and cooking.andlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Christopher Tanandlt;/Bandgt; is a writer, editor, food consultant, and photojournalist who regularly contributes articles, recipes and pictures to several magazines in Asia.andlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Edmond Hoandlt;/Bandgt; is a noted food, travel and lifestyle photographer based in Singapore.