Best-ever Cooking of Malaysia, Singapore Indonesia & the Philippines
Seiten
2013
Hermes House (Verlag)
978-0-85723-178-9 (ISBN)
Hermes House (Verlag)
978-0-85723-178-9 (ISBN)
The ultimate guide to the cooking of four exotic cuisines, exploring the history, culture, customs, feasts and festivals of these South-east Asian countries and bringing together a wonderful selection of fragrant and aromatic dishes that are easy to make.
This is the ultimate guide to four exotic cuisines, their customs, ingredients and recipes. It includes a fascinating introduction to the geography and climate, history, culinary traditions and regional dishes of Malaysia, Singapore, Indonesia and the Philippines. It presents more than 340 delicious and aromatic recipes, each accompanied by a photograph of the finished dish. It features Malaysian delights such as Malay Bee Hoon and Malay Cockle Curry, fiery Singaporean dishes such as Perak Sour Laksa and Singapore Chilli Crab; the fragrant Indonesian specialities Spicy Corn Patties and Marinated Duck; and Filipino classics including Twice-Cooked Lapu Lapu and Soused Fish with Bitter Melon. Malaysia, Singapore, Indonesia and the Philippines produce some of the most exciting and popular food in the world. Each country has its own style of cooking, but they all share an emphasis on using fresh seasonal ingredients. This volume explores the history, culture, customs, feasts and festivals of these South-east Asian countries and brings together a wonderful selection of fragrant and aromatic dishes that are easy to make.
With more than 340 mouthwatering recipes from every region and beautifully illustrated throughout with over 1400 step-by-step photographs, you will never be short of inspiration.
This is the ultimate guide to four exotic cuisines, their customs, ingredients and recipes. It includes a fascinating introduction to the geography and climate, history, culinary traditions and regional dishes of Malaysia, Singapore, Indonesia and the Philippines. It presents more than 340 delicious and aromatic recipes, each accompanied by a photograph of the finished dish. It features Malaysian delights such as Malay Bee Hoon and Malay Cockle Curry, fiery Singaporean dishes such as Perak Sour Laksa and Singapore Chilli Crab; the fragrant Indonesian specialities Spicy Corn Patties and Marinated Duck; and Filipino classics including Twice-Cooked Lapu Lapu and Soused Fish with Bitter Melon. Malaysia, Singapore, Indonesia and the Philippines produce some of the most exciting and popular food in the world. Each country has its own style of cooking, but they all share an emphasis on using fresh seasonal ingredients. This volume explores the history, culture, customs, feasts and festivals of these South-east Asian countries and brings together a wonderful selection of fragrant and aromatic dishes that are easy to make.
With more than 340 mouthwatering recipes from every region and beautifully illustrated throughout with over 1400 step-by-step photographs, you will never be short of inspiration.
Ghillie Basan is a food and travel writer who has written many books. She has produced articles on the culinary cultures of the Middle East, North Africa and South-East Asia. Terry Tan is an expert in Chinese, Singaporean (Nonya) and Indonesia food, and is consultant editor on the cuisine of South-East Asia for Wine and Dine magazine. Vilma Laus was born in the Philippines. She runs a catering business with an emphasis on Filipino, Chinese and French cuisine.
| Erscheint lt. Verlag | 1.11.2013 |
|---|---|
| Zusatzinfo | over 1400 photographs |
| Verlagsort | London |
| Sprache | englisch |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 0-85723-178-2 / 0857231782 |
| ISBN-13 | 978-0-85723-178-9 / 9780857231789 |
| Zustand | Neuware |
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