Food of Singapore (Food of the World Cookbooks)

This exceptional volume presents a cross section of both traditional and contemporary recipes, including classic favorites such as Chili Crab, Popiah, Rojak, Hokkien Fried Noodles, and Murtabek and innovative, new dishes such as Tea-smoked Seabass and Stingray in Banana Leaf. A detailed introduction to Singapore's dynamic cultural and culinary traditions, a glossary of local ingredients, and rich full-color photographs of each recipe make The Food of Singapore a delicious new addition to this highly-praised series.David Wong is the author of 'Food of Singapore (Food of the World Cookbooks)', published 2001 under ISBN 9789625933887 and ISBN 9625933883.