The Food of Singapore (9780804845106)

Current Stock:
Tuttle Publishing
Date Published:
64 recipes; 106 color photographs
Number of Pages:
Trim Size:
8 1/4 X 11

Prepare delicious and authentic dishes and simple street food 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 tastemakers 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.

Over 60 favorite recipes of Singapore, including:
  • 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, executive chef at the Beaufort Sonesta since its opening in 1991, has the range of experience that makes him ideally suited to produce recipes for the diverse cuisines of Singapore. Born in East Java, he has worked in Indonesia, Malaysia and Australia, and has gained further expertise and inspiration at renowned restaurants in the south of France in the 1980s.

David Wong is the chef responsible for Chinese cuisine at The Beaufort Sentosa. He has worked in restaurant kitchens for over thirty years.