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A01=Christopher Tan
A01=Terry Tan
A13=Edmond Ho
A23=David Thompson
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Author_Christopher Tan
Author_Terry Tan
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Category1=Non-Fiction
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Singapore Cooking: Fabulous Recipes from Asia''s Food Capital

3.73 (15 ratings by Goodreads)

English

By (author): Christopher Tan Terry Tan

New York may be the city that never sleeps, but Singapore's the city that never stops eating. For a gastro-tourist, somebody who travels to eat, any kind of serious eater, Singapore's probably the best place you can go Anthony Bourdain

Good food is an abiding passion for Singaporeansmainly because there's so much of it on the tiny, multi-cultural island. Singapore Cooking is a compendium of local favorites by two of Singapore's best-known food personalities, Christopher Tan and his father Terry Tan.

This book features amazing recipes for the most fabulous Hainanese Chicken Rice and Singapore Chilli Crab you have ever tastedas well as lesser known but equally delightful dishes like Ayam Tempra (Chicken Braised in Spicy Sweet Soy) and Nasi Ulam (Fresh Herbal Rice Salad).

The recipes are easy to follow, accompanied by clear color photos, and include:
  • Delicious Marinades, Chutneys, Sambals and Achars like Sweet Pineapple Relish and Roasted Coconut Sambal
  • Famous local snacks like Curry Puffs, Bak Kut Teh Pork Rib Soup and Rojak Salad with Sweet Spicy Dressing
  • Spicy noodle dishes like Mee Goreng Fried Egg Noodles and Laksa Rice Noodles with Spicy Coconut Broth
  • Fabulous seafood recipes like Grilled Sambal Stingray, Gulai Prawns with Pineapple and of course, Chilli Crab
  • Delightful meat and chicken dishes like Babi Assam Tamarind Pork and Chicken Wings in Dark Soy and Rice Wine
  • Distinctive vegetable dishes like Eggplant Sambal and Nangka Lemak Young Jackfruit Coconut Curry
  • Recipes for fabulous desserts like Nonya Pineapple Tarts and Coconut Pancakes with Banana Sauce
  • And so much more!
Singaporean cooking has incorporated recipes and ingredients from Chinese, Indonesian, Malay, Indian, and Western cooking traditions and melded them together in a distinctive, flavorful way. Your acquaintanceor reacquaintancewith Singapore's food promises to be an unforgettable experience! See more
Current price €16.14
Original price €18.99
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A01=Christopher TanA01=Terry TanA13=Edmond HoA23=David ThompsonAge Group_UncategorizedAuthor_Christopher TanAuthor_Terry Tanautomatic-updateCategory1=Non-FictionCategory=WBACOP=United StatesDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=AvailablePrice_€10 to €20PS=Activesoftlaunch
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Product Details
  • Dimensions: 191 x 254mm
  • Publication Date: 01 Mar 2022
  • Publisher: Tuttle Publishing
  • Publication City/Country: United States
  • Language: English
  • ISBN13: 9780804854504

About Christopher TanTerry Tan

Terry Tan is a distinguished cooking teacher food consultant food historian and writer who has been dishing up Singaporean delights to people around the world for many years. He writes and broadcasts regularly on Asian and Oriental food and cookery from his base in London.Christopher Tan is an award-winning writer cooking instructor and photographer who contributes articles recipes and pictures to numerous magazines in Asia. Singaporean by birth he grew up in London and now hangs out anywhere there is good food. You can find his work at www. foodfella.com. Edmond Ho is a noted food travel and lifestyle photographer based in Singapore. In the late 1990s he introduced a new style of food photography in Singapore using extreme close-ups and blurred backgrounds together with natural lighting. He has done shots for more than 25 cookbooks. David Thompson is one of Australia's leading chefs restaurateurs and cookery writers. He is the owner of Sailors Thai in Sydney. In 2001 he opened Nahm in London's Halkin Hotel which was awarded a Michelin star seven months later. In 2013 Nahm was listed as Asia's 3rd best restaurant and was recognized as one of the top 50 restaurants in the world. In 2018 he opened Aaharn in Hong Kong and it was awarded a Michelin star in 2020 and 2021.

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