Book by Sheehan, Sean, Hutton, Wendy

Travelers Malaysia & Singapore Companion (Traveler's Companion Malaysia and Singapore)

Travel

Seán Sheehan

wendy-hutton

Asia

Globe Pequot Pr

Here at last is a book which contains all cooks need to know about the growing list of Asian vegetables found in supermarkets, farmers' markets, Asian grocery stores and specialty gourmet shops. With attractive watercolors and photos, A Cook's Guide to Asian Vegetables helps you to identify more than 125 vegetables commonly used in Asian cuisine. This book offer a wealth of information on fresh, preserved and dried vegetables and herbs: appearance and preparation, traditional herbal remedies, recipes and serving suggestions. A Cook's Guide to Asian Vegetables is a delightful and much-needed reference for the cook, epicure and novice to Asian cuisine.

Cook's Guide To Asian Vegetables

Cookbooks, Food & Wine

SUI CHEN CHOI

Masano Kawana

Cooking by Ingredient

Periplus Editions

Drawing on their multi-ethnic heritage, Malaysians have developed unique variations on Asian favorites like Malay satay, Chinese fried noodles, and Indian curry puff.

Authentic Recipes from Malaysia

Also known as The Spice Islands, Indonesia offers a varied and fascinating cuisine. Included are many familiar dishes such as Satay, Gado Gado, Nasi Goreng, and more.

The Food of Indonesia: Authentic Recipes from the Spice Islands (Periplus World Cookbooks)

Lother Arsana

Periplus Editors

Crossing Press

The Complete Asian Cookbook

Charmaine Solomon

Reg Morrison

Peter Hutton

The remarkable diversity of Malaysia and its exciting cuisines is brought to life in this unique collection, providing an in-depth look at the melding and fusion of Asian cultures from the regions top chefs and restaurants. Learn to prepare such delectable dishes like Salted Fish and Pineapple Curry, Black Pepper Crab, Eggplant with Basil, Spicy Barbecued Chicken, and Pickled Papaya, among others.

Food of Malaysia: Authentic Recipes from the Crossroads of Asia (Periplus World Food Series)

Singapore Food

Times Books International

First published in 1989, Wendy Hutton's Singapore Food has since been recognized as one of the most authoritative titles on the unique culinary heritage of Singapore. The only cookbook of its genre to provide an extensive socio-historical map of the culinary traditions of this island state, this new edition retains the original fascinating insights how the various ethnic groups including the Chinese, Malay and Indian have met and mingled, as well as the scrumptious ways in which the traditional culinary styles from each group have influenced one another. Having explored and written extensively about the cuisines of Asia for more than 25 years, Wendy Hutton presents this collection of more than 200 local recipes 180 of the best-loved recipes from the first edition of Singapore Food, updated through years of relentless recipe-testing and 39 brand new recipes considered new classics, such as Butter Prawns and Claypot Chicken and Rice.

Marshall Cavendish Corp/Ccb

Tabin: Sabah's Greatest Wildlife

Cede Prudente

Tabin Wildlife Resort

Sandakan: History, Culture, Wildlife and Resorts of the Sandakan Peninsula

Natural History Publications (Borneo),Malaysia

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Books by wendy-hutton