PublishedMarshall Cavendish, April 2013 |
ISBN9789814398589 |
FormatHardcover, 256 pages |
Dimensions27.8cm × 20.4cm × 1.9cm |
The very unique quality of Singapore cuisine makes it among the most favoured in the world. It gleans the best culinary styles from neighbouring countries and adapts them to suit the taste of the discriminating local. The Best of Singapore Cooking, with more than 300 time-tested recipes ranging from Chicken Rice and Char Kway Teow to Roti Jala, was compiled by Mrs Leong Yee Soo, acknowledged culinary matriarch who enjoyed the formidable reputation of being the foremost authority on Singapore food.
Published in response to overwhelming demand for her recipes, this book is a fine testimony to her skills. Twenty sections highlight, among others, top choices of home staples, sumptuous desserts, hawker favourites, Nonya kuih and specialties. In addition, "Special Combinations" provide a guide to menus of dishes traditionally served together, as in Nasi Padang. In full colour, The Best of Singapore Cooking features more than fifty mouth-watering photographs and countless other illustrations, easy to follow step-by-step instructions, helpful hints and useful guidelines to cooking. This book makes an ideal gift and is an absolute must for lovers of Singapore food.
