The Food of Singapore: Authentic Recipes from the Manhattan of the East
Periplus Editions, 1995 - Cooking - 120 pages
This tiny Southeast Asian island nation astounds visitors with its dynamism and modernity. Just as astonishing are the diverse cuisines of Singapore. A carefully selected cross section of both traditional and contemporary recipes are presented in this unique volume. Classic Singapore dishes such as Chili Crab, Popiah, Rojak, Hokkien Shrimp Noodle Soup and Murtabak are joined by innovative favorites such as Tea-smoked Seabass and Stingray in Banana Leaf. Detailed background information on local ingredients and cooking techniques make "The Food of Singapore" a perfect introduction to the exciting, multicultural cuisines of the Manhattan of the East.
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