The Food of Singapore
by Wibisono, Djoko; Wong, David; Tettoni, Luca Invernizzi; Boi, Lee Geok; Hutton, WendyFormat: Hardcover
Pub. Date: 2001-10-01
Publisher(s): Periplus Editions
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Summary
This exceptional volume presents a cross section of both traditional and contemporary recipes, including classic favorites such as Chili Crab, Popiah, Rojak, Hokkien Fried Noodles, and Murtabek and innovative, new dishes such as Tea-smoked Seabass and Stingray in Banana Leaf. A detailed introduction to Singapore's dynamic cultural and culinary traditions, a glossary of local ingredients, and rich full-color photographs of each recipe make The Food of Singapore a delicious new addition to this highly-praised series.
Table of Contents
| PART ONE: FOOD IN SINGAPORE | |||||
|
5 | (1) | |||
|
6 | (2) | |||
|
8 | (5) | |||
|
13 | (4) | |||
|
17 | (1) | |||
|
18 | (2) | |||
|
20 | (2) | |||
|
22 | (1) | |||
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23 | (2) | |||
| PART TWO: COOKING IN SINGAPORE | |||||
|
25 | (2) | |||
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27 | (8) | |||
| PART THREE: THE RECIPES | |||||
|
35 | (5) | |||
|
40 | (16) | |||
|
56 | (6) | |||
|
62 | (12) | |||
|
74 | (6) | |||
|
80 | (16) | |||
|
96 | (10) | |||
|
106 | (8) | |||
|
114 | (4) | |||
| Mail-order Sources of Ingredients | 118 | (1) | |||
| Index | 119 |
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