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Singapore Food Hardcover – November 1, 2008

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About the Author

Wendy Hutton--who has been hailed as the diva of Southeast Asian cuisine--has been working in the region as a writer and editor since the end of 1967. During her early years in Singapore, she went on a relentless pursuit of its multi-cultural cuisines, learning about unfamiliar ingredients and cooking styles in the days before English recipe books were available. She put her knowledge and enthusiasm together in the ground-breaking Singapore Food, first published in 1979 and in print ever since. Since the publication of her first cook book, Wendy has written countless articles and almost 20 books on cooking throughout Asia, as well as books on tropical herbs, spices, fruits and vegetables. Some of her recent works include Green Mangoes and Lemon Grass: Southeast Asia's Best Recipes from Bangkok to Bali, A Cook's Guide to Asian Vegetables and Tropical Asian Cooking. Based in Sabah (Malaysian Borneo) since 1989, Wendy continues to write travel books and articles, as well as working as a copywriter. She travels frequently to explore the food and culture of Southeast Asia, including, of course, visits to Singapore to indulge in her love of its magnificent food.

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Product Details

  • Hardcover: 216 pages
  • Publisher: Marshall Cavendish Corp/Ccb (November 1, 2008)
  • Language: English
  • ISBN-10: 9812613218
  • ISBN-13: 978-9812613219
  • Product Dimensions: 9.5 x 0.8 x 12 inches
  • Shipping Weight: 2.9 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #2,060,560 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

4 of 4 people found the following review helpful By errol on March 7, 2011
Format: Hardcover Verified Purchase
I bought the original'Singapore Food' way back in the early 80's and was amazed to find my attempts came out close to the real thing. I had spent time in Singapore so knew what results to expect and this book lived up to my expectations. I have since bought copies for my children too. By the way, I only lisp after the really HOT recipes.
This is an informative, easy to follow cookbook and my original copy is so well used I decided to get an update before mine fell apart and I couldn't do my favourite recipes. I would recommend 'Singapore Food' to anyone interested in Asian cooking especially as it isn't just Chinese food but has dishes from other ethnic groups in Singapore, my favourite being the 'Nonya' recipes (imnmnigrants, mainly Chinese, who married locals and evolved their own style of cooking peculiar to Singapore/Malaysia) but they're all good with some great curries. Grab this book before it disappears, to add variety to your repertoire. I had trouble getting this locally and if only Amazon's shipping charges were a little lower... but the overall cost is competitive. errol.
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