Growing Up In A Nyonya Kitchen

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Growing Up In A Nyonya Kitchen

Growing Up In A Nyonya Kitchen

Singapore Recipes from my Mother

  • Author: Sharon Wee
  • Publisher: Marshall Cavendish International Asia Pte Ltd
  • ISBN: 9814435007
  • Category: Cooking
  • Page: 313
  • View: 6542
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Growing Up in a Nonya Kitchen provides a rare and insightful view into the daily life of a Peranakan family harking back to the early 20th century. With comprehensive chapters dedicated to documenting cooking utensils, essential ingredients, the Nonya’s agak agak (estimating) philosophy, as well as Chinese New Year and other festive dishes, baked goods and Nonya kuehs, Growing Up in a Nonya Kitchen is a volume to read and treasure for anyone looking for an in-depth understanding of the Peranakan (and Singapore) food heritage.

Growing Up in a Nonya Kitchen

This ebook list for those who looking for to read Growing Up in a Nonya Kitchen, you can read or download in PDF, ePub or Mobi. May some of ebooks not available on your country and only available for those who subscribe and depend to the source of library websites.

Growing Up in a Nonya Kitchen

Growing Up in a Nonya Kitchen

Singapore Recipes from My Mother

  • Author: Sharon Wee
  • Publisher: Marshall Cavendish International
  • ISBN: 9789814346368
  • Category: Cooking
  • Page: 311
  • View: 3341
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Growing Up in a Nonya Kitchen provides a rare and insightful view into the daily life of a Peranakan family harking back to the early 20th century. With comprehensive chapters dedicated to documenting cooking utensils, essential ingredients, the Nonya s agak agak (estimating) philosophy, as well as Chinese New Year and other festive dishes, baked goods and Nonya kuehs, Growing Up in a Nonya Kitchen is a volume to read and treasure for anyone looking for an in-depth understanding of the Peranakan (and Singapore) food heritage.

New Mrs Lee's Cookbook, The - Volume 1: Peranakan Cuisine

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New Mrs Lee's Cookbook, The - Volume 1: Peranakan Cuisine

New Mrs Lee's Cookbook, The - Volume 1: Peranakan Cuisine

  • Author: Lee Shermay
  • Publisher: World Scientific
  • ISBN: 9811213623
  • Category: Cooking
  • Page: 192
  • View: 8984
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It started out as a simple labour of love for her family, and grew to become a national phenomenon. Mrs Lee Chin Koon (1907-1980), mother of Singapore's founding Prime Minister Lee Kuan Yew, and a Peranakan by descent, spent a lifetime compiling her own collection of family recipes. She had intended to pass down the secrets of her homecooked Peranakan and local dishes, perfected over the years in her very own kitchen, to her children and grandchildren. In 1974, her heritage recipes were eventually published as Mrs Lee's Cookbook, and were embraced by an entire nation. Her book has since seen numerous reprints, and has become widely accepted as one of the leading authorities on Peranakan and local cuisine in Singapore.Since the original version remains out of print, Mrs Lee's granddaughter Shermay Lee has faithfully reworked these well-loved heirloom recipes into two fully illustrated cookbooks, The New Mrs Lee's Cookbook: Volume 1 and Volume 2, launched in 2003 and 2004 respectively. These revised editions have become well-loved classics in their own right, showcasing the richness and diversity of modern Peranakan cooking, while staying true to its traditional roots. The first volume won the prestigious Gourmand World Cookbook Awards in 2003. This second cookbook, The New Mrs Lee's Cookbook Vol. 2: Straits Heritage Cuisine, features a mix of Chinese, Malay and Eurasian dishes, and also includes anecdotes explaining their origins. New sections have also been added, including:

Memories of a Nonya

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Memories of a Nonya

Memories of a Nonya

  • Author: Queeny Chang
  • Publisher: Marshall Cavendish International Asia Pte Ltd
  • ISBN: 9814771228
  • Category: Biography & Autobiography
  • Page: N.A
  • View: 2461
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Memories of a Nonya was first published in 1981. This reissue of the book is based on the 1982 edition.The late Queeny Chang was a trailblazer. She spoke English, Malay, Dutch as well as several dialects. She led an extraordinary life and in this book, she presents a vision of a way of life that has long since vanished. Her authentic biography opens the windows of time and allows the images of the old world charm of the early 1900s to be seen again.She paints colourful portraits of her family, relatives, and many friends, particularly of her strong minded but fastidious and flamboyant mother. What she had to say to her life with her famous father, the late Mr. Tjiong A Fie is both fascinating and touching. Here is a story of a gentle woman, very real, warm and sincere.

Malaysian Cooking

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Malaysian Cooking

Malaysian Cooking

A Master Cook Reveals Her Best Recipes

  • Author: Carol Selva Rajah
  • Publisher: Tuttle Publishing
  • ISBN: 1462905625
  • Category: Cooking
  • Page: 112
  • View: 611
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Cook spicy and fragrant dishes with this innovative and easy-to-follow Malaysian Cookbook. Carol Selva Rajah, a well respected authority and dedicated educator in the field of Asian culinary culture, honors her childhood memories of sweet-smelling and fragrant kitchen aromas in her newest Asian cookbook, Malaysian Cooking, which also features a foreword by David Thompson, winner of the James Beard Award and IACP Finalist for Thai Food. Since three quarters of what we taste comes from smell, Chef Carol understands that the aromas produced by our food are vitally important to the enjoyment that comes from eating. This is particularly evident of the Malaysian and Indonesian food recipes she includes in this book. To excite both the palate and sense of smell, Chef Carol predominantly uses Malaysia's most aromatic cooking ingredients—from sweet tamarind date chutney and cucumber mint raita to cashew nut and plum sauces—to prepare easy Malaysian and Indonesian foods that not only burst with flavor, but also overwhelm the kitchen with wonderful fragrances anyone would like to create. Original Malaysian recipes include: Vegetarian Fritters with Sweet Chilli Dip Basmati Rice with Spiced Chicken and Yoghurt Sweet Soy and Sambal Fried Chicken Grilled Prawns with Lemongrass Eggplant and Tofu with Sweet Spicy Bean Paste Black Rice Pudding with Ginger Coconut Cream Detailed with mouthwatering, dynamic photographs, this book is an inspired collection of new and traditional Malaysian dishes for anyone wishing to serve the best flavors of Malaysian cooking at home.

Inside the California Food Revolution

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Inside the California Food Revolution

Inside the California Food Revolution

Thirty Years That Changed Our Culinary Consciousness

  • Author: Joyce Goldstein
  • Publisher: Univ of California Press
  • ISBN: 0520956702
  • Category: Cooking
  • Page: 360
  • View: 6331
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In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.

A Nonya Mosaic

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A Nonya Mosaic

A Nonya Mosaic

My Mother's Childhood

  • Author: Thian Hock Gwee
  • Publisher: N.A
  • ISBN: N.A
  • Category: Babas
  • Page: 154
  • View: 454
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A Baba Bibliography

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A Baba Bibliography

A Baba Bibliography

A Select Annotated Listing of Sources on the Peranakan Chinese in Singapore and Malaysia

  • Author: Seow Leng Ang,Noryati A. Samad
  • Publisher: N.A
  • ISBN: N.A
  • Category: Ethnology
  • Page: 320
  • View: 5121
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The National Culinary Review

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The National Culinary Review

The National Culinary Review

Official Magazine of the American Culinary Federation

  • Author: N.A
  • Publisher: N.A
  • ISBN: N.A
  • Category: Cooking
  • Page: N.A
  • View: 4419
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Stir-fried and Not Shaken

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Stir-fried and Not Shaken

Stir-fried and Not Shaken

  • Author: Terry Tan
  • Publisher: Monsoon Books Pte Limited
  • ISBN: N.A
  • Category: Biography & Autobiography
  • Page: 255
  • View: 4067
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Cookbook author, TV chef and food writer Terry Tan takes a trip down memory lane in Stir-Fried and Not Shaken, TanÆs intriguing memoir into Singapore's past. Lap up the mirth of TanÆs anecdotal observations, and enjoy memories that would otherwise be relegated to the mists of history.