The Food of Singapore

Cooking
$12.95
Current Stock:
SKU:
9780804845106
Publisher:
Tuttle Publishing
ISBN:
9780804845106
Format:
Paperback
Date Published:
02/10/2015
Illustrations:
64 recipes; 106 color photographs
Number of Pages:
112
Trim Size:
8 1/4 X 11

Prepare delicious and authentic dishes with this easy-to-follow Singapore cookbook.

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 Saveur magazine. Yet, few cookbooks have truly delved into the unique flavors of Indonesian food and cooking. At last, The Food of Singapore presents a glorious cross section of traditional recipes.

Favorite Singapore recipes include:
  • Chili Crab
  • Classic Hokkien Mee
  • Murtabak
  • Tea-smoked Fish Fillets
  • Barbecued Stingray
  • And many more…
. Born in East Java, chef Djoko Wibisono is the perfect guide to introduce Singapore's delicious melange of flavors, and The Food of Singapore is a splendid introduction to a cuisine poised to become the next hot international culinary sensation.

About the Author:
Djoko Wibisono is the Executive Chef at the Beaufort Sonesta.

David Wong, chef of Chinese cuisine at the Beaufort Sonesta, has worked in restaurant kitchens for the past thirty years.