About the book:
The go-to encyclopaedic compendium for Singaporean food every household should have. Featuring contributions from some of Singapore’s most exciting chefs, including Bjorn Shen, Violet Oon and Willin Low.
For the first time ever, a comprehensive guide to Singaporean cuisine is available. Featuring over 1,000 recipes of familiar home-cooked and hawker favourites from the various ethnic groups, as well as contributions from some of Singapore’s most exciting chefs, cooks can find something to satisfy every palate—from simple comfort food to the more gastronomically adventurous.
Compiled and tested by Denise Fletcher, executive chef at Quentin's Bar and Restaurant, Sentosa, these authentic recipes are written in a casual and approachable style. Broken down into clear, easy-to-follow steps, even those new to Southeast Asian cuisine will find How to Cook Everything Singaporean an essential companion in the kitchen.
Publication Date: 2020
Pages: 692 pp.
Size: 190mm x 250m