"Call me biased, but I think the best reason for visiting Singapore is for the food."—David Thompson, from his foreword
|Edition description:||Hardcover with Jacket|
|Product dimensions:||9.30(w) x 11.80(h) x 0.90(d)|
About the Author
Terry Tan is a leading cooking teacher, consultant and historian. He also writes and broadcasts regularly on Asian and Oriental food and cooking.
Christopher Tan is a writer, editor, food consultant, and photojournalist who regularly contributes articles, recipes and pictures to several magazines in Asia. www.foodfella.com
Edmond Ho is a noted food, travel and lifestyle photographer based in Singapore.
Most Helpful Customer Reviews
This is a beautiful, fascinating, well-thought-out cookbook. It begins with some history and information, then sort of a dictionary (with pictures which is great!) of Singapore ingredients, before moving on to a section called 'Marinades, Chutneys, Sambals and Achars' which also includes recipes for making your own curry powders (there's more than one) and Garam Masala Spice Mix. From there it moves on to 'Snacks, Soups and Salad', "Breads, Rice and Noodles', Chicken and Duck', 'Seafood', 'Meat', 'Vegetables' and finishes with 'Desserts'. There are lovely photos of the dishes, and the recipes are clear and easy to follow. You will want to have a good specialty food store nearby for ingredients such as pandanus leaves and juice, fresh cardamom pods, fish cake and fresh tumeric root. I am intrigued by these dishes as they are very different from what I'm used to eating. I'm hoping to make Curry Puffs in the near future. I love the Quick Rice with Chicken and I can't wait to try the Bergedel Potato Fish Cakes. I also want to make up the spices to have on hand over time, I just have to get a couple of the spices (like fenugreek seeds) that I'm missing. I have thoroughly enjoyed this cookbook and highly recommend it to anyone. I hope you enjoy it as much as I did! I received a copy of this book from Tuttle Publishing for my honest review. All thoughts and opinions are my own.