Shiok! : exciting tropical Asian flavors / Terry Tan and Christopher Tan ; foreword by David Thompson ; photography by Edmond Ho.

ISBN:

9780794600952

Title:

Author:

Tan, Terry

Personal Author:

Tan, Terry

Publication Information:

Singapore : Periplus ; Enfield : Airlift, 2003.

Physical Description:

192 p. : col. ill. ; 26 cm.

General Note:

Includes index.

Contents:

Machine derived contents note: Foreword by Neil Perry -- Introduction -- The Recipes -- Meat Dishes -- Vegetable Dishes -- Noodle, Rice and Bread Dishes -- Dips -- Healthy Eating -- Desserts -- Cooking Notes -- Make Your Own Curry Powders -- Basic Cooking Techniques -- Cooking utensils and implements -- Encyclopedia of Ingredients -- Conversion Tables -- Health Info -- Index.

Subject Term:

Cooking, Singaporean.

Added Author:

Tan, Christopher, 1972-

Format:

Books

Electronic Access:

Publisher description http://www.loc.gov/catdir/enhancements/fy0828/2004267156-d.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1013/2004267156-t.html

Publication Date:

2003

Publication Information:

Singapore : Periplus ; Enfield : Airlift, 2003.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.595957 TAN	Book	1	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

Discover, explore, and savor the delights of the kitchen with the doyen of Singaporean cuisine. Shiok! (which means Wow!) is a blessing to the novice-the encyclopedia of ingredients, detailed description of utensils and implements, and notes on techniques will help even the greenest cook explore this luscious culinary realm. And for the veteran, Shiok! is both a bible of standard classics like chili crab, satay, and bak kut and a guide to new favorites such as chicken tempura, healthy nasi ulam, and creative versions of roti prata. With over 100 color photographs, Shiok! is an attractive, easy-to-use introduction to the cuisine of this rising star of Asia.

Author Notes

As a leading cookery teacher, consultant, historian, and writer, Terry Tan has been dishing up Singaporean delights to people around the world for years. He also writes and broadcasts regularly on Asian and Oriental food and cookery.

Christopher Tan is a writer, editor, food consultant, and photojournalist who contributes articles, recipes, and pictures to several magazines in Asia.

ForewordNeil Perry

Introduction

The Recipes

Meat Dishes

Vegetable Dishes

Noodle, Rice and Bread Dishes

Dips

Healthy Eating

Desserts

Cooking Notes

Make Your Own Curry Powders

Basic Cooking Techniques

Cooking utensils and implements

Encyclopedia of Ingredients

Conversion Tables

Health Info

Index

Available:*

Bound With These Titles

On Order

Summary

Summary

Author Notes

Table of Contents