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World Food Malaysia and Singapore
Malaysians and Singaporeans are food obsessed: broach the subject of food with locals and it may appear that eating takes priority over everything else in life. The multicultural traditions of the region offer the food lover a gastronomic experience like no other - a fusion of herbs, spices, sauces and ingredients from a host of cuisines, each continually borrowing from the other. To eat or drink in Malaysia and Singapore is far more than an act of sustenance, it is a social experience - a chance to let your tastebuds savour the cultural mélange of these two countries.
- What to eat and how to order from the vast array of culinary temptations on offer
- Where to eat: coffeeshops, hawker centres and fine dining establishments
- Markets: a celebration of local produce, culinary fusion and multiculturalism
- The definitive culinary dictionary, quick reference glossary and useful phrases for every food and drink occasion
- Tantalising photography and recipes
Authors: Tan Su-Lyn and Mark Tay
Publisher: Lonely Planet
ISBN: 1740593707
Published: 2003, 1st edition
Paperback: 288 pages
Price: £9.99
Ken Hom - Foolproof Asian Cookery
In Foolproof Asian Cookery, Ken Hom expands the culinary horizon with the food of Indonesia, Malaysia, Singapore and Vietnam.
The cuisines of these countries are characterized by a variety of flavours and cooking techniques: the fresh, sweet and sour flavours of Indonesia (Hot and Sour Indonesian Prawns); the fragrant curries (Malaysian Fish Curry) and spicy grilled meats of Malaysia; the fast fusion food of Singapore (Fragrant Singapore-style Prawn Curry); and the delicate and aromatic cooking of Vietnam (Fresh Vietnamese Spring Rolls). From curries to stir-fries to satays, there is something for every occasion.
With a menu planner, step-by-step instructions and a guide to essential ingredients and equipment, Foolproof Asian Cookery will tempt cooks everywhere.
Publisher: BBC Books
ISBN: 0563488697
Published: 2003
Hardback: 128 pages
Price: £14.99
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