The Food of Singapore (Paperback)
Simple Street Food Recipes from the Lion City [singapore Cookbook, 64 Recipes]
Tuttle Publishing, 9780804845106, 112pp.
Publication Date: February 10, 2015
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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 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. Favorite Singapore recipes include:
- Chili Crab
- Classic Hokkien Mee
- 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.