The Food of Singapore: Simple Street Food Recipes from the Lion City
The Food of Singapore: Simple Street Food Recipes from the Lion City by Luca Invernizzi Tettoni
English | Feb 10, 2015 | ISBN: 0804845107, 0794605206 | 112 Pages | EPUB/MOBI/AZW3/PDF (Converted) | 23 MB
English | Feb 10, 2015 | ISBN: 0804845107, 0794605206 | 112 Pages | EPUB/MOBI/AZW3/PDF (Converted) | 23 MB
Influenced by the surrounding islands, China, and other parts of Asia, the cuisine of Singapore has long bewitched prominent taste makers such as James Oseland, the editor-in-chief of Saveur magazine. Yet, few cookbooks have truly delved into the unique flavors of Indonesian food and cooking. At last, The Food of Singapore presents a glorious cross section of traditional recipes such as Chili Crab, Classic Hokkien Mee, and Murtabak, as well as innovative recipes for new favorites, including Tea-smoked Fish Fillets and Barbecued Stingray. Born in East Java, chef Djoko Wibisono is the perfect guide to introduce Singapore's delicious melange of flavors, and The Food of Singapore is a splendid introduction to a cuisine poised to become the next hot international culinary sensation.