The Little Singapore Cookbook

The Little Singapore Cookbook offers tried and tested recipes from renowned food writer, Wendy Hutton, for some of the nation’s best-loved foods.

Included in this selection are popular favorites such as:

Singapore chicken rice
char kway teow
fried Hokkien mee
laksa lemak
nasi lemak
chilli crab
fish head curry
spicy banana leaf stingray
bak kut teh
sop kambing
chye tow kuey

Clearly explained recipes ensure that any home cook can produce authentic and delicious Singapore food to share with friends and family.

Although a New Zealander by birth, the late Wendy Hutton spent the majority of her life in South East Asia, becoming an acknowledged authority on the region’s food. Wendy traveled widely across Asia to explore the local cuisines, often visiting Singapore to enjoy what she regarded as some of the world’s best food. She was perhaps best known for her books on Singapore cuisine, having authored the ground-breaking Singapore Food (first published in 1979), The Food of Love (on Eurasian cuisines), and Green Mangoes and Lemon Grass among other titles.

Noodles, Rice, & Breads
Seafood
Meat & Poultry
Light Meals & Snacks
Glossary
Weights & Measures

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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The Little Singapore Cookbook

Summary

Author Biography

Table of Contents

Supplemental Materials