PDF Ebook Chinese Heritage Cooking (Singapore Heritage Cookbooks), by Christopher Tan, Amy Van
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Chinese Heritage Cooking (Singapore Heritage Cookbooks), by Christopher Tan, Amy Van
PDF Ebook Chinese Heritage Cooking (Singapore Heritage Cookbooks), by Christopher Tan, Amy Van
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The Singapore Heritage Cookbook series documents and preserves the cultural and culinary heritage of the different ethnic groups in Singapore through recipes passed down from generation to generation. Each book is made up of two parts: An introduction that provides an overview of the history and culture of the community in Singapore and a selection of 55–65 recipes. This section will include traditional dishes, dishes that boast a distinct regional variation that makes them uniquely Singaporean as well dishes that have been adapted over time with lifestyle changes. A brief but informative headnote introduces each recipe and explains the history/significance of the dish and/or other interesting facts related to the dish or ingredients used. With its focus on the cultural and culinary heritage of the Chinese, Malays, Indians, Eurasians and Peranakans in Singapore, the Singapore Heritage Cookbook series will be the definitive reference for anyone looking to learn and understand more about the different ethnic groups in Singapore.
- Sales Rank: #1934038 in eBooks
- Published on: 2012-04-15
- Released on: 2013-03-29
- Format: Kindle eBook
Most helpful customer reviews
0 of 0 people found the following review helpful.
A Beautiful, Complete, Mouthwatering Chinese Cookbook
By Miralogos
I can't speak to the reviewer's difficulty with the electronic version of this book, but the hardcover book is lush and complete. With a melange of history, cultural commentary, discussion of the ingredients, recipes - and especially the stunning, sumptuous photographs of foods and helpful photos of preparation - this compendium of Chinese recipes is a most helpful addition to my ethnic cookbook collection. A discussion of ingredients and technique is incorporated into many of the recipes, and detailed comments about characteristic ingredients together with photos are found in the "Glossary of Ingredients" at the end of the book. Some of the recipes included reflect a Singaporean twist, such as the inclusion of Teochew items which are now more common to Singapore than China. The book even includes menu suggestions, such as for a birthday or a dim sum party, weights and measures conversion charts, and a list of resources. I've done a great deal of Chinese cooking over the years and would recommend this book without reservation to someone dipping a finger into the broth for the first time.
2 of 6 people found the following review helpful.
Great book, bad formatting
By Sandra Noble
This would be a great book with it's blend of history, recipes and techniques, but it is formatted wrong and cannot be read on any device. I tried reading it on a Kindle, Kindle Fire,Andoid Kindle app and in a browser; nothing worked. Words were cut off or overlapping.
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