The Food of Singapore

Prepare delicious and authentic dishes and simple street food with this easy-to-follow Singapore cookbook.

Influenced by the surrounding islands, China, and other parts of Asia, the cuisine of Singapore has long bewitched prominent tastemakers such as James Oseland, the editor-in-chief of Saveur magazine. Yet, few cookbooks have truly delved into the unique flavors of Indonesian food and cooking. At last, The Food of Singapore presents a glorious cross-section of traditional recipes.

Over 60 favorite recipes of Singapore, including:

• Chili Crab
• Classic Hokkien Mee
• Murtabak
• Tea-smoked Fish Fillets
• Barbecued Stingray
• And many more…

Born in East Java, chef Djoko Wibisono is the perfect guide to introduce Singapore's delicious melange of flavors, and The Food of Singapore is a splendid introduction to a cuisine poised to become the next hot international culinary sensation.