Eatsingapore 2016 by Chuah, Bethany
The EAT concept originated in Sweden and is now published in 16 cities around the world. EATSingapore features 12 lovingly curated restaurants in an exclusive and limited edition book that fits into a handbag. As holder of the book you will receive one of two main courses free for a table for two at each restaurant. The list of dining establishments include Bincho, BoCHINche, El Mero Mero, Kilo, Long Chim, Luxe, Oso, Saha and several others. At the end of the evening the chef or GM will sign the book to validate your visit and make the experience unique and exclusive. A new limited edition will be printed each year with the latest dining discoveries. Not only does each book become a collectible keepsake, it is also a trace of the year's gastronomic adventures.
Chinese Unchopped: Aunthentic Chinese Recipes, Broken Down Into Simple Techniques by Pang, Jeremy
Acclaimed teacher and School of Wok founder Jeremy Pang demystifies the secret traditions of Chinese cookery, revealing the core techniques that bring the authentic flavours of traditional Chinese cooking into your own kitchen. Opening with the Chinese Kitchen Essentials, Jeremy outlines everything you need to know to set up a workable Chinese kitchen. Once you've covered the essentials, Chinese Unchopped moves through six chapters outlining the fundamental techniques in Chinese cooking. Crammed full of information presented in an engaging, accessible way, with Chinese Unchopped you'll soon be turning out exceptional Chinese food in your own home - day in, day out.
Milk Pigs & Violet Gold: Philippine Cookery by Koh, Bryan
"Filipino Cuisine is underrated," one of the many reasons that prompted Singapore-based author and chef, Bryan Koh, to release a rather novel book entitled Milk Pigs Violet Gold, a rather interesting food book about Filipino food from a viewpoint of a non-filipino. It is a food book with recipes of the different popular favorites in the country.
Party-Perfect Peranakan Bites: Little Nyonya Dishes For All Occasions by Chia, Philip
A people of mixed Chinese and Malay heritage, the Peranakans are known for their outstanding cuisine. Traditionally prepared by the womenfolk, or Nyonyas, the cuisine combines the best cooking styles and ingredients from the Chinese and Malay kitchens. Renowned Peranakan chef Philip Chia takes Peranakan cooking to the next level by styling traditional Peranakan dishes on small plates and presenting them as light bites perfect for entertaining and get-togethers. Complete with innovative plating ideas, these Peranakan bites will make any occasion fun and unforgettable.
Delightful Nyonya Treats by Chia, Philip
With their vibrant colours, aromatic flavours and endless variety, Nyonya snacks and desserts make delightful treats whatever the occasion. In this book, renown Peranakan chef Philip Chia shares 30 recipes for irresistible Nyonya delights including essential favourites and many forgotten treats that will excite even the most jaded Peranakan palate. Written with easy-to-follow step-by-step instructions, creating these mouth-watering, crowd-pleasing treats has never been easier!
Phoenix Claws And Jade Trees: Essential Techniques Of Authentic Chinese Cooking by Kian Lam Kho
Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques-such as pan-frying, oil steeping, and yin-yang frying-and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine.
Paper Relief Art Chinese Style: Cutting, Folding, Molding And More by Zhu Liqun Paper Arts Museum
Paper Relief Art: Chinese Style brings you a new and creative way to covert a simple piece of paper to a three-dimensional form of papercraft artwork. Paper was originally invented in China during the early 2nd century. Besides being an essential medium of writing and recording, it has also been playing an important role in art. Relief, likewise has a very long history. If was first found in the caves of the pre-historical period. Zhu Liqun Paper Arts Museum fuses the paper and the relief together to craft an independent form of contemporary art-paper relief-that can be realistic, hyperbolic, decorative, and abstract.
Made In India: Recipes From An Indian Family Kitchen by Sodha, Meera
Real Indian food is fresh, simple and packed with flavour and in Made in India, Meera Sodha introduces readers to the food she grew up eating every day. Unlike the stuff you get at your local curry house, her food is fresh, vibrant and surprisingly quick and easy to make. In this collection, Meera serves up a feast of over 130 delicious recipes collected from three generations of her family.
Our Korean Kitchen by Bourke, Jordan; Regina Pyo
This is a celebration of the food, culture and flavours of Korea, a cuisine that is fast becoming the biggest trend in the culinary world. Capturing this movement, it introduces us to Korean food through a collection of classic and well-loved dishes. Beautifully illustrated throughout, the book will explore the secrets of authentic Korean food.
Sam Leong: A Family Cookbook - Cooking Across Three Generations by Leong, Sam
Cooking is a family passion with the Leongs. Sam Leong: A Family Cookbook is as much a celebration of food that has kept the Leong family cooking together, as a collection of Chinese family favourites. Put together by Sam, his wife, mother and son, this treasury features recipes for time-tested dishes. Whether cooking for or with your family, these dishes will bring you together as you make them a part of your family's dining repertoire for years to come.
Little Cantonese Cookbook, The by Lowe Kwok Yun, Deborah O'neill
In The Little Cantonese Cookbook, cooking instructor Deborah O'Neill-Lowe shares her passion and expertise in Cantonese cooking, putting together a collection of 42 treasured home-style recipes, passed down from her grandmother and mother. From classic favourites such as braised pork belly with mui choy and fragrant chicken and lap cheong rice to comforting soups such as watercress, carrot and pork soup and lotus root soup, this handy book showcases a cuisine known for its light use of sauces and braising and steaming cooking techniques.
Korean Table, The: From Barbecue To Bibimbap - 100 Easy-To-Prepare Recipes by Chung, Taekyung; Samuels, Debra
The Korean Table is a wonderful new cookbook that shows American cooks how to create the tempting flavors of Korean cuisine at home. Chung and Samuels, a Korean and an American, team up to guide home cooks through the process of making Korean meals without fuss, multiple trips to specialty markets or expensive online shopping. Along with showing you how to create complete Korean meals from start to finish, this Korean cookbook also includes information about how you can add the flavors of a Korean kitchen to your meal in numerous quick and easy ways every day, using condiments, side dishes, salad dressings, sauces and more.
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.
Step-By-Step Cooking: Balinese - Delightful Ideas For Everyday Meals by Holzen, Heinz Von
Step-by-Step Cooking: Balinese is a collection of 42 authentic Balinese recipes from renowned chef Heinz von Holzen. Six sections highlight, among others, top choices of hearty one-dish meals, sumptuous main staples, light salads and mouthwatering desserts.
Complete Indonesian Cookbook, The by Brackman, Agnes De Keijzer; Cathay Brackman
In The Complete Indonesian Cookbook, Agnes de Keijzer Brackman and Cathay Brackman put together a collection of more than 150 time-tested Indonesian recipes for simple yet scrumptious meals that are accessible, full of flavour and easy to prepare in the home kitchen.
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.