Chinese Heritage Cooking

Chinese Heritage Cooking

Author: Christopher Tan

Publisher: Marshall Cavendish International Asia Pte Ltd

ISBN: 9789814435062

Category: Cooking

Page: 192

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This book shows how to prepare traditional Chinese food with ease and is perfect for beginners. Seasoned cooks will likewise find joy in perusing these recipes, which are accompanied by informative descriptions and explanations. This book is truly a collector's item for anyone who enjoys immersing in the classic flavours of Chinese cuisine. It brims with historical and cultural significance, which will not only engage, inform and enlighten, but readers will also be awed and be inspired to delve into the joy of recreating wonderful meals from these treasured recipes
Chinese Heritage Cooking
Language: en
Pages: 192
Authors: Christopher Tan, Amy Van
Categories: Cooking
Type: BOOK - Published: 2012-05-15 - Publisher: Marshall Cavendish International Asia Pte Ltd

This book shows how to prepare traditional Chinese food with ease and is perfect for beginners. Seasoned cooks will likewise find joy in perusing these recipes, which are accompanied by informative descriptions and explanations. This book is truly a collector's item for anyone who enjoys immersing in the classic flavours
Eurasian Heritage Cooking
Language: en
Pages: 187
Authors: Quentin Pereira
Categories: Cooking
Type: BOOK - Published: 2012-09-14 - Publisher: Marshall Cavendish International Asia Pte Ltd

The term Eurasian has been in use since the mid 19th century, during British rule in India. The British coined the term to define a person born to a British father and an Indian mother, and it was officially used in the Straits Settlements records in 1849. Today, the term
Indian Heritage Cooking
Language: en
Pages: 183
Authors: Devagi Sanmugam, Shanmugam Kasinathan
Categories: Cooking
Type: BOOK - Published: 2011-11-15 - Publisher: Marshall Cavendish International Asia Pte Ltd

Indian cuisine is so varied that dishes from one region may be totally alien to a person from another region. The common thread that runs through most Indian food is possibly only the use of spices. Recipes are categorized in this book under the sections Singapore Indian Food, Deepavali Favourites,
Peranakan Heritage Cooking
Language: en
Pages: 184
Authors: Philip Chia
Categories: Cooking
Type: BOOK - Published: 2012-01-15 - Publisher: Marshall Cavendish International Asia Pte Ltd

Long before fusion cuisine captured the imagination of the world, the Peranakans were blending Chinese ingredients and cooking techniques with the spices and native ingredients used by the indigenous Malays, over time establishing a repertoire of recipes avidly followed to this day. Peranakan food is typically aromatic and spicy and
Singapore Heritage Cookbooks
Language: en
Pages:
Authors: Philip Chia
Categories: Cooking
Type: BOOK - Published: 2012 - Publisher:

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