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The Food of Singapore: Authentic Recipes from the New Asia

The Food of Singapore: Authentic Recipes from the New Asia

Djoko Wibisono
3.7/5 ( ratings)
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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.
Language
English
Pages
120
Format
Hardcover
Publisher
Periplus Editions, Hong Kong
Release
May 21, 1999
ISBN
9625933883
ISBN 13
9789625933887

The Food of Singapore: Authentic Recipes from the New Asia

Djoko Wibisono
3.7/5 ( ratings)
Read Download
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.
Language
English
Pages
120
Format
Hardcover
Publisher
Periplus Editions, Hong Kong
Release
May 21, 1999
ISBN
9625933883
ISBN 13
9789625933887

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