Singaporean, Malaysian & Indonesian Cuisine, Wei-Chuan¡¦s latest title in International Cuisine series, includes 68 authentic and delicious recipes from Southeast Asia. All the procedures and steps for cooking are presented in a clear and concise manner. The bilingual translation provides for a broad community of interest. Following popularity of ¡§Chinese Cooking Made Easy¡¨, ¡§Thai Cooking Made Easy¡¨, ¡§Mexican Cooking Made Easy¡¨, ¡§Vietnamese Cuisine¡¨, ¡§Korean Cuisine¡¨, ¡§Japanese Cuisine¡¨ and ¡§Indian Cuisine¡¨, this is another exciting trustworthy addition to Wei-Chuan ¡¥s International Cuisine series. It is sure to become another ¡§must-have¡¨ for those who¡¦s palate demands the intoxicating hot and spicy flavors of Southeast Asian cuisine.
A third generation Chinese Born in Sumatra, Indonesia, Christina grew up surrounded by the fabulously exotic aromas and tastes of the Southeast Asian dishes prepared by her mother. From her mother, she developed a lifelong passion for cooking and the exploration of the many diverse and subtle flavors of the cuisine of Singapore, Malaysia and Indonesia.
Great book of references but had to do a lot of re measuring. The receives called to too much of an ingredient and they were in ounces not cups.Published 1 month ago by Monica
The Wei-Chuan Publishing Company (apparently connected with the Taiwanese Wei-Chuan Cooking School), has produced a good number of Cookbooks, mostly dealing with Chinese cookery... Read morePublished on September 11, 2010 by C. J. Thompson
Left-sided or right-sided brain; Chinese or English language literate, this cookbook is for you. The majority of recipes contain seafood, so you can learn how to fry, grill, bake... Read morePublished on March 21, 2010 by Judith L. Polk
This is an amazing book, it immediately made it into my personal cookbook top ten. The photos are nice, the recipes work out perfectly, everything tastes great. Read morePublished on August 25, 2009 by Helmut Hamm
Everything about this book is great: the food, pictures (we can actually see what the meal is supposed to look like)not to mention that the books were new and arrived in no time. Read morePublished on August 7, 2008 by S.Donati