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Wet Market To Table: A Modern Approach To Fruit And VegetableWet Market To Table: A Modern Approach To Fruit And Vegetable by Chia, Pamelia

Celtuce? Fingerroot? Tatsoi? If you've never heard of these produce names, local chef Pamelia Chia is here to help. Wet markets promise charm and authenticity that supermarkets and online grocers cannot replicate. Local chef Pamelia Chia explores uncommonly used vegetables, fruits and herbs found in Singapore wet markets, using over 80 recipes to bring out their unique flavours and textures. Writing in a frank and easy-to-read manner, Pamelia shares stories from wet-market vendors, memories of grocery shopping with her mother and how each ingredient inspires her to push the boundaries of local cooking.

Kain Na! An Illustrated Guide To Philippine FoodKain Na! An Illustrated Guide To Philippine Food by Sta. Maria, Felice Prudente; Bryan Koh

The first illustrated book containing essential information on Philippine food and eating habits, Káin Ná!, which means "let's eat!", is a warm invitation to the country's communal dining table and its regional kitchens.

Way Of Kueh, The: Savouring & Saving Singapore's Heritage DessertsWay Of Kueh, The: Savouring & Saving Singapore's Heritage Desserts by Tan, Christopher

Food writer, cooking instructor and author Christopher Tan is back with the definitive book on Singapore's kueh, sharing everything you need to know about local kueh culture. Much more than just a collection of recipes, The Way of Kueh delves into the topic with a lyrical, insightful and practical approach. It traverses kueh families and genres, key kueh-making techniques, the seasonality and social significance of kueh, and the importance of both tradition and innovation. Helpful glossaries on key ingredients and essential kitchen tools will equip you to tackle over 100 detailed and precise recipes for kuehs from across Singapore's communities, from ang koo kueh to kueh bakar, kueh kaswi to jian dui, steamed and baked kueh lapis varieties, and many more, including rare and endangered items such as sesagun, putugal and bak kueh.

Halal Home Cooking: Recipes From Malaysia's KampungsHalal Home Cooking: Recipes From Malaysia's Kampungs by Ismail Ahmad

Malay dishes are a feast for the senses: they are colourful, rich and spicy -- a result of using an abundance of ingredients, spices and herbs. This delightful collection of 72 authentic recipes from Malaysia's kampungs, including ulam vegetable rice, chicken kuzi, Rembau beef rendang and fried sepang cake, will take you on a culinary journey and introduce you to well-loved dishes that have been enjoyed for generations.

#Flushablefashion#Flushablefashion by Jian Yang

We've all felt bored in hotel rooms at some point. And despite a hectic travel schedule, advertising-man Jian Yang has found a way to make clever use of the time. His extended business trip in Mount Lavinia Hotel, Sri Lanka on 24 May 2017 was a turning point. He posted on Instagram: "I've brought a #barbie fashionista with me to #srilanka. And since my resources are limited, I will spend the rest of this business trip making tissue paper dresses." And he did not stop. From then on, every night at every hotel he stayed in, a toilet paper couture creation would be made. In two short years, the dresses have been discovered, and extensively featured in publications from VOGUE to NYLON, from blogs to broadsheets and tabloids. This book is a visual celebration of this new sustainable fashion - biodegradable, intricate and fabulous tissue paper dresses created by Jian on his travels. Just like how they are unique, one-of-a-kind haute couture creations, this book is a special limited quantity collector's edition.

Allanbakes: Really Good CakesAllanbakes: Really Good Cakes by Teoh, Allan Albert

Bursting with fresh ideas for no-frills, honestly good cakes ranging from sponge and chiffon cakes, to cupcakes, muffins loaf cakes, fruitcakes, chocolate cakes, brownies and cheesecakes, this exciting collection of recipes will provide you with the perfect treat whatever the occasion. A self-taught baker who has been conducting culinary workshops for many years, Allan guides you through each recipe with all the necessary details to help you succeed, ensuring that you will have as much fun cutting into your cake as you will have baking it.

Cook: Food To ShareCook: Food To Share by Brettschneider, Dean; Jenna White Et Al

Good food brings people together and nobody knows that better than Dean Brettschneider and his teams at Baker & Cook and Brettschneider's Baking & Cooking School. Dean's irresistible range of pastries, cakes and meals - served up at his bakeries and taught at his cooking school - draw people together, and he shares many of these favourite recipes in this book. With nutrient-packed breakfasts, tasty light bites, hearty one-pot wonders and the best flavours from East and West, this collection of more than 70 tried-and-tested recipes is a must-have for anyone who enjoys cooking and eating good food. Carefully written with clear and detailed steps, the recipes will guide home cooks to recreate these dishes to share with family and friends.

Dine In My Halal Kitchen: Stews, Kebabs And Other Hearty DelightsDine In My Halal Kitchen: Stews, Kebabs And Other Hearty Delights by Hayedeh Sedghi

An Iranian kitchen serves up wholesome food that nourishes the soul. Drawing from her cultural roots, culinary instructor Hayedeh Sedghi introduces readers to the delights of Iranian food, from creamy barley soup and fried aubergine stew to brightly coloured barberry rice and smoky yet tender spring chicken kebab. The recipes are organised into simple instructions and packed with plenty of tips and step-by-step photographs, making them accessible to home cooks of any level. With a few easily acquired techniques and readily available ingredients, preparing hearty, authentic Iranian dishes at home becomes effortless.

Fire Islands: Recipes From IndonesiaFire Islands: Recipes From Indonesia by Ford, Eleanor

Steep verdant rice terraces, ancient rainforest and fire-breathing volcanoes create the landscape of the world's largest archipelago. Indonesia is a travellers' paradise, with cuisine as vibrant and thrilling as its scenery. Eleanor Ford gives a personal, intimate portrait of a country and its cooking, the recipes exotic yet achievable, and the food brought to life by stunning photography.

Tokyo Street FoodTokyo Street Food by Vandenberghe, Tom; L. Thys; M. Shibuya

This volume from the Street Food series by Tom Vandenberghe and Luk Thys looks at the best of Tokyo's street food, including over 50 recipes from the Japanese kitchen, all beautifully photographed and explained in detail.

Tempted By Tempeh: 30 Creative Recipes For Fermented Soybean CakesTempted By Tempeh: 30 Creative Recipes For Fermented Soybean Cakes by Tseng, Susianto; George Jacobs

Tempeh, or fermented soybean cake, is a traditional Indonesian food that is highly versatile to cook with. Discover the exciting ways to prepare delicious tempeh at home with this collection of 30 creative recipes that range from savoury snacks and hearty mains to delightful desserts. This book also looks at the nutrition of tempeh and includes a fully illustrated step-by-step guide on how to make tempeh in your own kitchen. Whether you are new to tempeh or are already familiar with it, you will be inspired by how effortless it is to incorporate this incredibly nutritious soy food into any meal.

My Rendang Isn't Crispy And Other Favourite Malaysian DishesMy Rendang Isn't Crispy And Other Favourite Malaysian Dishes by Olpin, Zaleha Kadir

Take a culinary voyage through the vibrant flavours of Malaysia with MasterChef UK contestant, Zaleha Kadir Olpin, as she shares her favourite family recipes in this cookbook. Mostly handed down from her mother and grandmother, Zaleha's recipes maintain traditional methods of cooking, but are suitable for use in the modern kitchen so you can experience Malaysian cuisine in all its authenticity. She also shares lessons she learnt growing up in a culinary family, with insights into the importance of food in Malaysian culture. Written from the heart, this book will appeal to anyone looking to expand their flavour repertoire or just wanting to dip their toes into the delightful world of Malaysian cooking.

Baan: Recipes And Stories From My Thai HomeBaan: Recipes And Stories From My Thai Home by Plunkett-Hogge, Kay

`Baan' means the hearth, the home, the community, the place where you come from and this new book by Kay Plunkett-Hogge emulates just that feeling from Thai cuisine. Born and raised in Bangkok, Kay spoke Thai before she spoke English and has spent more than half her life in Thailand. Baan is a true homage to her childhood, to the delicious recipes that she was raised on and a cuisine and country that she loves. Baan features over 120 recipes that Kay has collected from all over Thailand from friends, acquaintances and street-stall holders, all gathered over around 30 years of travel, and all of them tried and tested back in London.

Chinese Street Food: A Field Guide For The Adventurous DinerChinese Street Food: A Field Guide For The Adventurous Diner by Kasell, Frank

Street food is the fuel of daily life in China, just as it has been for generations. In every Chinese city, adventurous travelers seeking a deeper understanding of authentic Chinese culture can find unique local street foods unavailable anywhere else in the world. If you want to sample these treasures but don't know where to start, look no further. With full-color pictures, taste descriptions, Chinese characters and pinyin names of hundreds of foods from 53 Chinese cities, this book gives you all the information you need to find the most delicious local dishes China can offer.

Delicious Places: New Food Culture, Restaurants And Interiors by Gestalten (Ed.)

Food culture has come a long way. New restaurants, bars and cafés are born out of fresh ideas that, with a clever twist, lead to an unprecedented culinary experience that balances location and concept - and ultimately influences a new world of food. Delicious Places collects the examples that execute the business idea in the best possible way. Single-dish restaurants, traditional pasticcerias, fisherman cooperatives with the freshest produce or high-end restaurants in the mountains. They offer a unique experience that starts the moment you set foot in the door and spans from the interiors to the branding, and behind the scenes to the supply chains and sustainable procedures.

Home Cooked Meals: Favourite Asian Dishes And MoreHome Cooked Meals: Favourite Asian Dishes And More by Teoh, Allan Albert

Home-cooked Meals celebrates the comfort of sharing a home-cooked meal with family and friends. In this collection, popular culinary consultant Allan Albert Teoh presents 45 mouthwatering dishes that can be mixed and matched to form a satisfying meal. Cooking at home becomes a simple pleasure with Allan's easy-to-follow recipes.

Chinese Wine Renaissance, The; A Wine Lover's CompanionChinese Wine Renaissance, The; A Wine Lover's Companion by Wang, Janet Z.

The Chinese have been making wines since the days of the Silk Road and they have a rich, yet little known wine culture. While in the past it was largely grain wine that was consumed, China's grape wine market is worth around $18 billion a year. It produces over one billion litres annually, making it one of the largest wine producers and consumers in the world. This well-researched book presents the past, the present and future of Chinese wines, set against the fascinating backdrop of Chinese culture. In an accessible and comprehensive tone, this guide covers the relationship between Chinese philosophy and wine, the rise of grape wine in modern China, the different varieties of Chinese wines, how to pair them with Chinese food and explores wine etiquette and customs.

Chinese Takeaway CookbookChinese Takeaway Cookbook by Wan, Kwoklyn

Chinese is the UK's favourite takeout food, and it's beloved all over the world. Now you can make your favourite Chinese restaurant classics at home with Kwoklyn Wan's fabulous Chinese Takeaway Cookbook. Kwoklyn is a third-generation Chinese chef: BBC (British-Born Chinese). He has spent years perfecting recipes for Chinese dishes that taste like the ones from your local takeaway kitchen or restaurant. The book features 70 classic dishes, everything from sweet and sour chicken to char siu, prawn toast to chop suey, egg-fried rice to crispy seaweed - and most of them can be on the table in 20 minutes or less.

Dim Sum Basics: Irresistible Bite-Sized Snacks Made EasyDim Sum Basics: Irresistible Bite-Sized Snacks Made Easy by Ng Lip Kah

Learn to prepare authentic dim sum snacks with ease from dim sum master Ng Lip Kah. Chef Ng demonstrates how to make all-time favourites like siew mai (pork dumplings), paper-wrapped chicken, glutinous rice in lotus leaf and egg tarts; as well as creative additions such as salted egg yolk custard buns and snow skin dumplings. Written in an easy-to-follow manner and presented with step-by-step photographs, these recipes will help perfect your skills in making dim sum, be it moulding dumplings into various shapes or preparing crisp and flaky pastries.

Audra Morrice: Cook & FeastAudra Morrice: Cook & Feast by Morrice, Audra

The varied recipes in this book, from Asian to Western and those inspired by each other, are easy to follow yet produce impressive, mouth-watering dishes suitable for daily meals as well as parties big and small. In addition, Audra gives simple, practical principles of organising the preparation of ingredients and the cooking of dishes to make the processes in the kitchen stress free and enjoyable.