×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

Food of Singapore
     

Food of Singapore

by Djoko Wibisono, David Wong, Luca Invernizzi Tettoni (Photographer)
 

See All Formats & Editions

This exceptional volume presents a cross section of both traditional recipes such as Chili Crab, Hokkien Fried Noodles and Murtabek and contemporary recipes including Tea-smoked Sea bass and Stingray in Banana Leaf.

Overview

This exceptional volume presents a cross section of both traditional recipes such as Chili Crab, Hokkien Fried Noodles and Murtabek and contemporary recipes including Tea-smoked Sea bass and Stingray in Banana Leaf.

Product Details

ISBN-13:
9780794605209
Publisher:
Periplus Editions (HK) ltd.
Publication date:
03/10/2012
Edition description:
Hardcover with Jacket
Pages:
112
Product dimensions:
8.50(w) x 11.00(h) x 0.50(d)

Related Subjects

Videos

Meet the Author

Djoko Wibisono, born in East Java, 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.

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews