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Description - The Food and Cooking of Malaysia and Singapore by Ghillie Basan

Discover the exotic flavours of a cuisine that blends Malay, Indian and Chinese traditions, with 75 fantastic recipes. An inspiring cookbook for the modern global kitchen, with fabulous and authentic recipes that include soups such as Laksa Lemak, satays, rice dishes, street snacks, seafood, meats such as Chicken Randang, sweet snacks and delicious desserts including Coconut Ice Cream. Includes more than 265 specially commissioned beautiful and evocative photographs. Complete nutritional information for every recipe. In this beautiful new book, Ghillie Basan explores the fascinating history, the rich culture and the social traditions of the Malaysian and Singaporean people, and the development of their cuisine. Over 75 classic recipes offer an authentic taste of South-east Asia for the Western kitchen. From spicy soups, mouthwatering appetizers, and meat dishes, to rice and noodle dishes and delicious refreshing desserts, the carefully researched and tested recipes promise delicious dishes that will be enjoyed again and again. With inspirational images of the region, of the ingredients and every recipe, this evocatively written and stunningly photographed book captures the real flavour of Malaysia and Singapore, and is an irresistible volume for anyone who loves to explore new cuisines and good food.

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Book Details

ISBN: 9781903141359
ISBN-10: 1903141354
Format: Hardback
(279mm x 228mm x mm)
Pages: 160
Imprint: Aquamarine
Publisher: Anness Publishing
Publish Date: 24-Feb-2006
Country of Publication: United Kingdom

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Author Biography - Ghillie Basan

Ghillie Basan has travelled widely in Asia, working as a food and travel writer. With a cordon bleu diploma and a degree in social anthropology, she has used her knowledge of Asian culinary cultures to write several highly acclaimed cookbooks, including Modern Moroccan, Vietnamese and Classic Turkish Cookery, which was shortlisted for the Glenfiddich Book of the Year and the Guild of Food Writers Cookery Book of the Year. Ghillie has been a regular contributor to the Sunday Tribune and Sunday Herald. She lives with her two children in a cottage in the Scottish highlands from where she runs cookery workshops.

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