Singapore Cooking: Fabulous Recipes from Asia's Food Capital

Description

Food is an abiding Singapore passion - an obsession quite simply because there's so much of it that's so good on this tiny multicultural island. This book is a veritable compendium of beloved local classics, including the most fabulous Hainanese Chicken Rice and Singapore Chili Crab you will have ever eaten, as well as less common but equally delightful dishes, such as Ayam Tampra and Nasi Ulam. The recipes are well written, easy to follow, and accompanied by clear colour photographs. The reader's acquaintance - or re-acquaintance - with Singapore food promises to be an exciting and mouth-watering experience.

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.

"Call me biased, but I think the best reason for visiting Singapore is for the food." --From the foreword by David Thompson "The first thing I eat when I come to Singapore is Chicken Rice." --Anthony Bourdain "The recipes are well written, easy to follow, and accompanied by beautiful color photographs. With this Singapore cookbook by your side your acquaintance--or re-acquaintance--with Singapore food promises to be an exciting and mouthwatering experience." --AngSarap blog