Chinese Heritage Cooking

Author: Christopher Tan
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814435066
Category : Cooking
Languages : en
Pages : 195

Book Description
This book shows how to prepare traditional Chinese food with ease and is perfect for beginners. Seasoned cooks will likewise find joy in perusing these recipes, which are accompanied by informative descriptions and explanations. This book is truly a collector's item for anyone who enjoys immersing in the classic flavours of Chinese cuisine. It brims with historical and cultural significance, which will not only engage, inform and enlighten, but readers will also be awed and be inspired to delve into the joy of recreating wonderful meals from these treasured recipes

Peranakan Heritage Cooking

Author: Philip Chia
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814435090
Category : Cooking
Languages : en
Pages : 187

Book Description
Long before fusion cuisine captured the imagination of the world, the Peranakans were blending Chinese ingredients and cooking techniques with the spices and native ingredients used by the indigenous Malays, over time establishing a repertoire of recipes avidly followed to this day. Peranakan food is typically aromatic and spicy and features ingredients that include cocnut milk, galangal, turmeric, candlenuts, laksa leaves, pandan leaves, tamarind pulp, lemongrass, chillies, shallots, basil and coriander.

Malay Heritage Cooking

Author: Rita Zahara
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814435074
Category : Cooking
Languages : en
Pages : 195

Book Description
Malay Cuisine in Singapore is a reflection of the country's multifaceted heritage and culture. It is strongly influenced by Indonesian and Malaysian cuisines and has infused elements from the various ethnic communities in Singapore's immigrant society. This book incorporates recipes passed down from one generation to another and reproduces the traditional elements of the past while mirroring the tastes of the present.

Indian Heritage Cooking

Author: Devagi Sanmugam
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814435082
Category : Cooking
Languages : en
Pages : 183

Book Description
Indian cuisine is so varied that dishes from one region may be totally alien to a person from another region. The common thread that runs through most Indian food is possibly only the use of spices. Recipes are categorized in this book under the sections Singapore Indian Food, Deepavali Favourites, South Indian Dishes, North Indian Dishes and Sweets and Desserts to highlight the cooking methods and the blend of spices used in different regional Indian foods. The dishes featured are also from the more popular visitor destinations, so they would have a greater appeal.

The Hakka Cookbook

Author: Linda Lau Anusasananan
Publisher: Univ of California Press
ISBN: 0520953444
Category : Cooking
Languages : en
Pages : 312

Book Description
Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother’s kitchen in California, Anusasananan travels to her family’s home in China, and from there fans out to embrace Hakka cooking across the globe—including Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond. More than thirty home cooks and chefs share their experiences of the Hakka diaspora as they contribute over 140 recipes for everyday Chinese comfort food as well as more elaborate festive specialties. This book likens Hakka cooking to a nomadic type of "soul food," or a hearty cooking tradition that responds to a shared history of hardship and oppression. Earthy, honest, and robust, it reflects the diversity of the estimated 75 million Hakka living in China and greater Asia, and in scattered communities around the world—yet still retains a core flavor and technique. Anusasananan’s deep personal connection to the tradition, together with her extensive experience testing and developing recipes, make this book both an intimate journey of discovery and an exciting introduction to a vibrant cuisine.

Eurasian Heritage Cooking

Author: Quentin Pereira
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814435104
Category : Cooking
Languages : en
Pages : 187

Book Description
The term Eurasian has been in use since the mid 19th century, during British rule in India. The British coined the term to define a person born to a British father and an Indian mother, and it was officially used in the Straits Settlements records in 1849. Today, the term is used to refer to a person who has both European and Asian parentage. The Eurasians in Singapore can trace their origins to various trading ports in the region where Europeans have settled, including Malacca, Penang, Bencoolen, Goa, Ceylon and Macau. Contained in these book is one of the most exciting collection of recipes for delectable Eurasian cooking that one can find.

Teochew Heritage Cooking

Author: Chef Eric Low
Publisher: Marshall Cavendish International (Asia)
ISBN: 9789814634281
Category : Cooking
Languages : en
Pages : 0

Book Description
Teochew Heritage Cooking is the definitive reference for anyone looking to learn more about the colourful heritage and food culture of the Teochews in Singapore. An engaging introduction provides an insightful overview of the history and culture of the Teochew community, and 50 recipes for authentic Teochew dishes brings the refreshing flavours of this alluring cuisine nearer home.

The Little Teochew Cookbook

Author: Eric Low
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814677388
Category : Cooking
Languages : en
Pages : 106

Book Description
Chef Eric Low puts together a collection of 42 authentic and highly popular Teochew recipes in The Little Teochew Cookbook. From mouthwatering street food such as oyster omelette and muah chee to festive favourites such as png kueh and chwee kueh to the Teochew must- have — Teochew muay, this book showcases the distinct flavours of Teochew food and is an indispensable guide to serving up light yet satisfying Teochew treats for the whole family. With informative headnotes and invaluable cooking and preparation tips, The Little Teochew Cookbook makes an ideal gift and re-introduces Teochew food in delightful bite-sized morsels

Singapore Heritage Food

Author: Sylvia Tan
Publisher: Landmark Books Pte Ltd
ISBN: 9814189502
Category : Cooking
Languages : en
Pages : 14

Book Description
This bestselling classic cookbook by cookery doyen Sylvia Tan provides recipes for the well-loved dishes of Singapore and traces the development of the culinary heritage of the food paradise. Some 15,000 copies in multiple printings have been sold. This reprint, with a refreshed and brighter cover, includes four bonus recipe cards printed on the front and back covers of the book. The recipes and information in Singapore Heritage Food are divided in the following categories:

Uncle Anthony’s Hokkien Recipes

Author: Anthony Loo Hock Chye
Publisher: Epigram Books
ISBN: 9814615005
Category : Cooking
Languages : en
Pages : 171

Book Description
Enjoy the rich culinary heritage of the Hokkiens with this slim, elegant cookbook, which features over 80 authentic family recipes. Besides Hokkien classics such as braised pork knuckle and bak kut teh, this book features many little-known traditional Hokkien dishes—some even exclusive to the authors’ family, such as sticky mee sua soup and Grandma’s stewed chicken in soya sauce. This book is compiled by Anthony’s niece, Samantha Lee. Uncle Anthony’s Hokkien Recipes is part of Epigram Books’ award-winning Heritage Cookbook series, which showcases the best of Singapore’s major cuisines through authentic family recipes.