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Singapore food

First published in 1989, Wendy Hutton's Singapore Foodhas since been recognised as one of the most authoritative titles on the unique culinary heritage of Singapore. The only cookbook of its genre to provide an extensive socio-historical map of the culinary traditions of this island state, this new edition retains the original fascinating insights - how the various ethnic groups including the Chinese, Malay and Indian have met and mingled, as well as the scrumptious ways in which the traditional culinary styles from each group have influenced one another. Having explored and written extensively about the cuisines of Asia for more than 25 years, Wendy Hutton presents this collection of more than 200 local recipes - 180 of the best-loved recipes from the first edition of Singapore Food, updated through years of relentless recipe-testing and 39 brand new recipes considered as 'new classics', such as Butter Prawns and Claypot Chicken and Rice.

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Detail Information

Series Title

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Call Number

641.595957 Hut s

Publisher

Singapore : Marshall Cavendish International., 2007

Collation

215 p. ; 31 cm.

Language

ISBN/ISSN

9789812613219

Classification

641.595957

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

COOKING
SINGAPORE
COOKING, SINGAPOREAN
COOKING, ASIAN

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Statement of Responsibility

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