Prepare delicious and authentic dishes with this easy-to-follow Singapore cookbook.
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.
Favorite Singapore recipes include: Chili Crab Classic Hokkien Mee Murtabak Tea-smoked Fish Fillets Barbecued Stingray And many more . 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."
The Food of Singapore
Simple Street Food Recipes for the Lion City