Thai Cooking Made Easy: Delectable Thai Meals In Minutes by
From fiery hot soups to tangy seafood dishes, this book captures the savory tastes and heavenly flavors of Thai cuisine. Step-by-step recipes show you how to make evergreen Thai dishes such as tom yam soup, pineapple fried rice, and jub chai. More than 60 full-color photographs bring each dish to life on the page, with flavorful sauces, delicious salads, tempting main dishes and sinful deserts making this the perfect introduction to Thai cuisine.
Singapore Hawker Classics Unveiled: Decoding 25 Favourite Dishes by Leong, Lydia (Ed.)
Produced as a celebration of Singapore's renowned culinary heritage, this book tells you everything you ever wanted to know about Singapore's favoured hawker dishes, and more. The 25 delicious recipes featured will allow you to recreate these classic hawker treats at home and inspire you to look at these familiar dishes in a new light, as each dish includes not only its traditional presentation, but an additional interpretation with a modern twist.
Teochew Heritage Cooking: A Treasury Of Recipes For Chinese Comfort Food by Low, Eric
Teochew Heritage Cooking is the definitive reference for anyone looking to learn more about the colourful heritage and food culture of the Teochews in Singapore. An engaging introduction provides an insightful overview of the history and culture of the Teochew community, and 50 recipes for authentic Teochew dishes brings the refreshing flavours of this alluring cuisine nearer home.
Nerd Baker: Extraordinary Recipes, Stories & Baking Adventures From A True Oven Geek by Tan, Christoper
Food writer and cooking teacher Christopher Tan busts the world of home baking wide open, with unique recipes, stories and detailed knead-to-know advice from the deepest corners of a true oven nerd's mind. Explore over 60 breads, cakes, cookies and dishes inspired by his life, travels and food obsessions. Geek out with him over 'intelligent' black rice cake, homemade Pocky, the tangled histories of puff pastry, and a breathtaking luncheon meat extravaganza.
Encyclopedia Of Flowers: Flower Works by Makoto Azuma; Shunsuke Shiinoki (Photo)
Flowers have been a universal cultural object for millennia. They are an important aesthetic element in everyday life worldwide, and have played a highly symbolic role in art throughout the ages. Over the past few years, Makoto Azuma has created a furor in the art world with his floral installations, in which he creates unusual new shapes from plants and flowers and their component parts. Inspired by the Japanese tradition of ikebana - the art of flower arranging - Azuma creates novel and previously unseen aesthetics by bringing together unusual plants that wouldn't usually meet in nature - some of them exotic - in extraordinary arrangements. Shunsuke Shiinoki, who opened the "haute-couture" florists Jardin des Fleurs in Tokyo in 2002 in association with Makoto Azuma, captured these exceptional floral installations in extraordinary photographs.
50 Great Curries Of Thailand by Vatcharin Bhumichtr
From well-known favourites such as Green Curry to regional specialities like Gaeng Gai Chian Rai and Stuffed Curry Mussels, top Thai chef Vatcharin Bhumichitr presents 50 of Thailand's best curries. The gorgeous photographs and useful hints and tips help you dive straight into cooking your own authentic curries at home.
Kawaii Bento: Little Miss Bento by Wong, Shirley
A strong believer that cooking should be easy and enjoyable, Shirley Wong, also known by her online avatar, Little Miss Bento, shares how you can put together attractive and tasty bento boxes with ease and lots of fun!
Follow Shirley's simple step-by-step guide and craft everyday foods such as rice, bread, eggs, cheese, fish cakes, sausages, carrots and cucumbers into various forms, from your favourite animals and characters to a memorable holiday scene. Make every day a treat with a personalised bento box!
Aj's Food Roots: Southeast Asian And Sri Lankan Flavours by Johnson, Andrew
AJ's father is from Penang, of British and Spanish blood with a touch of Burmese; his mother is of German and Dutch heritage from Sri Lanka. Theirs was a family that cooked, explored favours and created recipes together.
To this potent mix, AJ constantly added to his culinary palatte as he travelled throughout Asia for work and play. In 1996, he reached an epiphany in the Spice Market of Cochin when he fully appreciated that the core favours of all the food of his childhood and youth, indeed the spectrum of Southeast Asian and Sri Lankan cuisines, would be impossible without the herbs and spices traded from the 14th century.
From then, he has adapted, explored and created numerous dishes, focusing on the subtle and complex tastes derived from flavouring ingredients of the region. His food is redolent, familar yet new and exciting. This is why he is in demand as a chef-for-hire, and his mother readily admits that AJ's cuisine has reached "a higher level".
Now, the recipes of AJ's signature dishes and more, once shared with
discerning diners scribbled on paper, is presented here clearly and exactly so that all home cooks can prepare and share the exciting and memorable food from AJ's own kitchen.
Kristang Family Cookbook, A by Nunis, Melba
Melba Majella Nunis, known affectionately to her family and friends as Mel, is of Malacca-Portuguese descent. She has been cooking all of her life, and recently opened her own restaurant, Simply Mel's, that serves up home-cooked Kristang cuisine.
In this book, you'll find over 60 delicious and uncomplicated recipes: from fiery favourites like Debal Curry to family recipes like Black Sotong Sambal; you will find festive dishes like Kristang Pie, traditional desserts such as Sago Biji Gula Melaka, and Kristang tea-time treats like Pang Su See. Every recipe is accompanied by at least one beautiful, full-colour photograph.
Seasons by Lim, Thomas
Thomas Lim, one of Singapore's premier florists and interior designers, presents the highlights of his stellar 30-year flower arrangement career. Stunning full-colour photography captures the intricacies of his work, from elegant fresh flower bouquets to silk floral creations. Personal photographs of weddings, interiors and festive celebrations are testament to his infectious desire to breathe life and warmth into his surroundings-an inspiration to aspiring florists, amateur hobbyists and industry professionals alike.
Uncle Anthony's Hokkien Recipes by Loo Hock Chye, Anthoy; Samantha Lee
Enjoy the rich culinary heritage of the Hokkiens with this slim, elegant cookbook, which features over 80 authentic family recipes. Besides Hokkien classics such as braised pork knuckle and bak kut teh, this book features many little-known traditional Hokkien dishes - some even exclusive to the author's family, such as sticky mee sua soup and Grandma's stewed chicken in soya sauce.
Health & Wellbeing: Yoga by Yabsley, Charmaine; David Smith
Yoga is a popular physical, mental, and spiritual discipline that originated in ancient India. This accessible new book focuses on a series of exercises, body motions and self-disciplines that offer the benefits of yoga to everyone. Featuring specially commissioned practical photography, step-by-step instruction, and an introduction to the entire scope of the system of yoga.
Kids' Party Cakes: Creative And Practical Projects by Nicol, Ann
With projects to rival even the imagination of children, Kids' Party Cakes will allow you to delight children! With easy-to-follow step-by-step instructions and full-colour illustrations, this book will provide you with mouthwatering cakes perfect for kids of all ages and with all kinds of interests.
Slow Cook: Simple Home Cooking by Steer, Gina
Slow Cook contains a host of delicious recipes for a wide range of slow-cooked meals, including soups, fish and seafood, meat and poultry, vegetarian meals and desserts. With straightforward methods and easy-to-find ingredients, in addition to invaluable tips and advice on equipment and techniques, you'll soon have no excuse not to eat a healthy, home-cooked meal every day!
Onaka: Vibrant Recipes From A Wholesome Restaurant by Lim, Rosalind; Jason Vito
Onaka, short for Optimum Nutrition and Kitchen Arts, is a Singaporean restaurant that focuses on conscious cuisine - wherein delicious food is healthy and healthy food, delicious. Onaka restaurateur Rosalind Lim and head chef Jason Vito present more than 100 vibrant recipes that feature fresh, wholesome ingredients without any artificial additives.
Wholefood Kitchen, The: Naturally Nourishing Meals For A Healthy Lifestyle by Mohta, Mayura
The Wholefood Kitchen is NOT just a cookbook, it is more of an experience. It is intelligently written, chock-full of vital information, fascinating facts, and delicious easy-to-prepare recipes. The vast references with easy-to-grasp key points and outstanding graphics make for an uncomplicated user-friendly go-to cookbook. It is basically everything you ever wanted to know about vegan or vegetarian cuisine.
Movable Feast, A: Ten Millennia Of Food Globalization by Kiple, Kenneth F.
Pepper was once worth its weight in gold. Onions have been used to cure everything from sore throats to foot fungus. White bread was once considered too nutritious. From hunting water buffalo to farming salmon, A Movable Feast chronicles the globalization of food over the past ten thousand years. This engaging history follows the path that food has taken throughout history and the ways in which humans have altered its course. Looking closely at geographic, cultural and scientific factors, this book reveals how what we eat has transformed over the years from fuel to art.
Artichoke: Recipes & Stories From Singapore's Most Rebellious Kitchen by Shen, Bjorn
Featuring over 90 recipes with full coloured photos and written in a casual, approachable style, this cookbook makes the perfect gift for fans of Artichoke, Bjorn or uninhibitedly rockin' food in general. Bjorn Shen, chef-owner of popular and rebellious restaurant Artichoke, reveals the scrappy stories and recklessly creative recipes behind his deviant Middle Eastern enterprise in this no-holds barred memoir-cookbook.
Dictionary Of Japanese Food, A: Ingredients And Culture by Hoskings, Richard
For nearly two decades, "A Dictionary of Japanese Food" has been helping food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Nominated for the Glenfiddich Food Book of the Year Award in 1997, this timeless volume is the first and only book of its kind on the subject. One hundred small line drawings make it easy for readers to identify everything from "mitsuba" to the "okoze fish," and seventeen appendices address the most critical elements of Japanese cuisine, from the making of "miso" and the structure of the Japanese meal to the tea ceremony.
Silk Road Vegetarian: Vegan, Vegetarian And Gluten Free Recipes For The Mindful Cook by Dahlia Abraham-Klein
This unusual cookbook is filled with richly-flavored vegetarian, vegan and gluten-free recipes like Bengali Potato and Zucchini Curry, Afghan Moussaka Eggplant with Yoghurt Sauce and Bukharian Crock Pot Rice with Dried Fruit that will be a welcome change for any vegetarian or vegan to enjoy. At the same time, the recipes address pressing contemporary needs by showing us how to eat a healthy, balanced and yet interesting diet with locally-sourced, earth-friendly ingredients.