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Makan Recipes from the Heart of Singapore Elizabeth Haigh New
US $39,99
CircaEUR 34,29
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- Compralo SubitoMakan Recipes from the Heart of Singapore Elizabeth Haigh New
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Spedizione:
Gratis USPS Media MailTM.
Oggetto che si trova a: Wooster, Ohio, Stati Uniti
Consegna:
Consegna prevista tra il gio 21 ago e il mar 26 ago a 94104
Restituzioni:
Restituzioni non accettate.
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Numero oggetto eBay:205422735090
Specifiche dell'oggetto
- Condizione
- Binding
- Hardcover
- Product Group
- Book
- Country/Region of Manufacture
- Singapore
- IsTextBook
- No
- ISBN
- 9781472976505
Informazioni su questo prodotto
Product Identifiers
Publisher
Bloomsbury Publishing
ISBN-10
1472976509
ISBN-13
9781472976505
eBay Product ID (ePID)
12050084319
Product Key Features
Book Title
Makan : Recipes from the Heart of Singapore
Number of Pages
304 Pages
Language
English
Publication Year
2021
Topic
General, Regional & Ethnic / Asian
Illustrator
Yes
Genre
Cooking, House & Home
Format
Hardcover
Dimensions
Item Height
1.2 in
Item Weight
35.6 Oz
Item Length
9.8 in
Item Width
7.7 in
Additional Product Features
Intended Audience
Trade
Dewey Edition
23
Reviews
" Makan ... has brought - and continues to bring - me so much joy ... and I just delighted in the wonderful melting pot of Singaporean cuisine, in which Chinese food is rambunctiously fused with Malay, Indian, Thai, Indonesian, Dutch, Portuguese and, yes, English cuisine... I want to cook everything in the book." -- Nigella Lawson "This book offers much more than recipes, from family photographs and stories to insights on Singaporean culture. While Haigh describes it as 'a home cookbook to be used and bruised in the kitchen', the Nonya principles could be of use to any professional chef looking to break out of the rigid confines of classical cuisine." -- Caterer, There seems to be no limit to Haigh's talents and her debut cookbook doesn't disappoint. She's taken on the intimidating task of distilling Singapore's eclectic foodways into accessible recipes and does it brilliantly. Many favourites are here but do not die before trying her Nonya-spiced braised duck stew., Makan ... has brought - and continues to bring - me so much joy ... and I just delighted in the wonderful melting pot of Singaporean cuisine, in which Chinese food is rambunctiously fused with Malay, Indian, Thai, Indonesian, Dutch, Portuguese and, yes, English cuisine... I want to cook everything in the book., " Makan ... has brought - and continues to bring - me so much joy ... and I just delighted in the wonderful melting pot of Singaporean cuisine, in which Chinese food is rambunctiously fused with Malay, Indian, Thai, Indonesian, Dutch, Portuguese and, yes, English cuisine... I want to cook everything in the book." -- Nigella Lawson "This book offers much more than recipes, from family photographs and stories to insights on Singaporean culture. While Haigh describes it as 'a home cookbook to be used and bruised in the kitchen', the Nonya principles could be of use to any professional chef looking to break out of the rigid confines of classical cuisine." -- Caterer "There seems to be no limit to Haigh's talents and her debut cookbook doesn't disappoint. She's taken on the intimidating task of distilling Singapore's eclectic foodways into accessible recipes and does it brilliantly. Many favourites are here but do not die before trying her Nonya-spiced braised duck stew." -- FT "Beautiful photography and Haigh's recipes for fried Hainanese chicken rice and Hokkien noodles will take you straight to the food-loving city state." -- Delicious Magazine, " Makan ... has brought - and continues to bring - me so much joy ... and I just delighted in the wonderful melting pot of Singaporean cuisine, in which Chinese food is rambunctiously fused with Malay, Indian, Thai, Indonesian, Dutch, Portuguese and, yes, English cuisine... I want to cook everything in the book." -- Nigella Lawson "This book offers much more than recipes, from family photographs and stories to insights on Singaporean culture. While Haigh describes it as 'a home cookbook to be used and bruised in the kitchen', the Nonya principles could be of use to any professional chef looking to break out of the rigid confines of classical cuisine." -- Caterer "There seems to be no limit to Haigh's talents and her debut cookbook doesn't disappoint. She's taken on the intimidating task of distilling Singapore's eclectic foodways into accessible recipes and does it brilliantly. Many favourites are here but do not die before trying her Nonya-spiced braised duck stew." -- FT, "This book offers much more than recipes, from family photographs and stories to insights on Singaporean culture. While Haigh describes it as 'a home cookbook to be used and bruised in the kitchen', the Nonya principles could be of use to any professional chef looking to break out of the rigid confines of classical cuisine." -- Caterer, Beautiful photography and Haigh's recipes for fried Hainanese chicken rice and Hokkien noodles will take you straight to the food-loving city state., This book offers much more than recipes, from family photographs and stories to insights on Singaporean culture. While Haigh describes it as 'a home cookbook to be used and bruised in the kitchen', the Nonya principles could be of use to any professional chef looking to break out of the rigid confines of classical cuisine.
Dewey Decimal
641.595957
Table Of Content
IntroductionMeatBarbecueChicken and eggsTofuLeafy greens and vegetablesFish and seafoodRiceSoupsNoodlesSweetsPantrySuggested menusWhere to shopEquipmentGlossaryIndexAcknowledgments and about the author
Synopsis
'It's impossible to pinpoint a certain specific cuisine to one region, so when people ask me what type of food is Singaporean, I simply reply with "the delicious type". Southeast Asian cuisine is a proud mix of migrants and influences from all across Asia, which fuses together to create something even greater than the original.' Meaning 'to eat' or 'dinner time' in Malay, in Makan , rising star Elizabeth Haigh draws together recipes that have been handed down through many generations of her family, from Nonya to Nonya, creating a time-capsule of a cuisine. Growing up, it was through food that Elizabeth's mum demonstrated her affection, and the passion and love poured into each recipe is all collated here; a love letter to family cooking and traditions. Recipes include: Nonya-spiced braised duck stew pickled watermelon and radish salad beef rendang Singapore chilli crab fried tofu with spicy peanut sauce spicy noodle soup nasi goreng (spicy fried rice) Miso apple pie ... and many more! Adapting these traditional recipes to ensure ingredients are easily sourced in the West, Elizabeth brings a taste of Singapore to your own kitchen., 'It's impossible to pinpoint a certain specific cuisine to one region, so when people ask me what type of food is Singaporean, I simply reply with "the delicious type". Southeast Asian cuisine is a proud mix of migrants and influences from all across Asia, which fuses together to create something even greater than the original.' Meaning 'to eat' or 'dinner time' in Malay, in Makan , rising star Elizabeth Haigh draws together recipes that have been handed down through many generations of her family, from Nonya to Nonya, creating a time-capsule of a cuisine. Growing up, it was through food that Elizabeth's mum demonstrated her affection, and the passion and love poured into each recipe is all collated here; a love letter to family cooking and traditions. Recipes include: Nonya-spiced braised duck stew pickled watermelon and radish salad beef rendang Singapore chilli crab fried tofu with spicy peanut sauce spicy noodle soup nasi goreng (spicy fried rice) Miso apple pie ... and many more Adapting these traditional recipes to ensure ingredients are easily sourced in the West, Elizabeth brings a taste of Singapore to your own kitchen.
LC Classification Number
TX725
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