Food of Singapore

Food of Singapore

by Djoko Wibisono, David Wong, Luca Invernizzi Tettoni
     
 

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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)

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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.

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