The Food of Singapore - by Djoko Wibisono & David Wong (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>"Food is Singapore's abiding passion. No wonder when it includes such dishes as Fried Kway Teow, Pork Satay with Pineapple Sauce, Chicken in Coconut Curry and Murtabak. The native cuisines of this diverse society have evolved into a unique and exciting blend, brought to you in this collection of strikingly illustrated dishes. You will also be introduced to the nation's dynamic cultural and culinary traditions ... presents over 60 easy-to-follow recipes, with descriptions of ingredients and cooking methods"--Page 4 of cover.<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>Prepare delicious and authentic dishes with this easy-to-follow Singapore cookbook.</b> <p/>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 <i>Saveur</i> magazine. Yet, few cookbooks have truly delved into the unique flavors of Indonesian food and cooking. At last, <i>The Food of Singapore</i> presents a glorious cross-section of traditional recipes. <p/><b>Favorite Singapore recipes include: </b> <ul><li> Chili Crab</li><li> Classic Hokkien Mee</li><li> Murtabak</li><li> Tea-smoked Fish Fillets</li><li> Barbecued Stingray</li><li> And many more...</li> </ul>Born in East Java, chef Djoko Wibisono is the perfect guide to introduce Singapore's delicious melange of flavors, and <i>The Food of Singapore</i> is a splendid introduction to a cuisine poised to become the next hot international culinary sensation.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>The recipes are easy to follow... --<b><i>Crafty Moms Share</i> blog</b><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Djoko Wibisono</b> is the Executive Chef at the Beaufort Sonesta. <p/><b>David Wong</b>, chef of Chinese cuisine at the Beaufort Sonesta, has worked in restaurant kitchens for the past thirty years.
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