Christopher Tan es un aclamado escritor que se sumerge en el mundo de la cocina y la cultura a través de su obra. Su escritura, publicada en numerosas publicaciones internacionales, ofrece a los lectores una exploración perspicaz de la comida y su significado. A través de sus libros de cocina y sus esfuerzos de enseñanza, Tan comparte su pasión por la gastronomía y la tradición. Su trabajo celebra la riqueza de sabores e historias que dan forma a los paisajes culinarios.
This book, featuring some 40 Asian ingredients, will shed light on those attractive bunches of leaves and soil-dusted root vegetables, and act as a practical guide to how they can be used to whip up scrumptious dishes.
This practical guide features 40 ingredients found in the markets of South East Asia, each illustrated for easy reference and identification.
"Good food is an abiding passion for Singaporeans mainly because there's so much of it on the tiny, multi-cultural island. Singapore Cooking is a compendium of local favorites by two of Singapore's best-known food personalities, Christopher Tan and his father Terry Tan. This book features amazing recipes for the most fabulous Hainanese Chicken Rice and Singapore Chilli Crab you have ever tasted as well as lesser known but equally delightful dishes like Ayam Tempra (Chicken Braised in Spicy Sweet Soy) and Nasi Ulam (Fresh Herbal Rice Salad)"-- Provided by publisher