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The New Mrs. Lee's Cookbook, Vol. 2: Straits Heritage Cuisine

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In the 19th century, people of all races flocked to Southeast Asia to trade and seek new life. Among their traditions and beliefs, they also brought with them the cuisines of their hometowns, which blended over time. The New Mrs. Lee's Cookbook Vol. 2: Straits Heritage Cuisine is a collection of recipes that testify to this unique culinary heritage. A Peranakan, the late In the 19th century, people of all races flocked to Southeast Asia to trade and seek new life. Among their traditions and beliefs, they also brought with them the cuisines of their hometowns, which blended over time. The New Mrs. Lee's Cookbook Vol. 2: Straits Heritage Cuisine is a collection of recipes that testify to this unique culinary heritage. A Peranakan, the late Mrs. Lee Chin Koon (1907-1980) compiled her own collection of recipes that included a mix of Nonya and local dishes, and published Mrs Lee's Cookbook in 1974. The cookbook has since had numerous reprints, and has become widely accepted as one of the authorities on Nonya and local cuisine in Singapore. Now, three decades later, these well-loved recipes have been faithfully and lovingly reworked by her granddaughter, Shermay Lee, into two fully illustrated cookbooks. The first, The New Mrs. Lee's Cookbook Vol. 1: Nonya Cuisine was launched in 2003. It 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 delightful mix of Chinese, Malay, Indian and Eurasian recipes, and also includes anecdotes explaining their origins. New useful sections have also been added, including: • a comprehensive illustrated glossary of ingredients • a glossary of basic kitchen equipment • step-by-step illustrations of basic food preparation • a list of useful contacts


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In the 19th century, people of all races flocked to Southeast Asia to trade and seek new life. Among their traditions and beliefs, they also brought with them the cuisines of their hometowns, which blended over time. The New Mrs. Lee's Cookbook Vol. 2: Straits Heritage Cuisine is a collection of recipes that testify to this unique culinary heritage. A Peranakan, the late In the 19th century, people of all races flocked to Southeast Asia to trade and seek new life. Among their traditions and beliefs, they also brought with them the cuisines of their hometowns, which blended over time. The New Mrs. Lee's Cookbook Vol. 2: Straits Heritage Cuisine is a collection of recipes that testify to this unique culinary heritage. A Peranakan, the late Mrs. Lee Chin Koon (1907-1980) compiled her own collection of recipes that included a mix of Nonya and local dishes, and published Mrs Lee's Cookbook in 1974. The cookbook has since had numerous reprints, and has become widely accepted as one of the authorities on Nonya and local cuisine in Singapore. Now, three decades later, these well-loved recipes have been faithfully and lovingly reworked by her granddaughter, Shermay Lee, into two fully illustrated cookbooks. The first, The New Mrs. Lee's Cookbook Vol. 1: Nonya Cuisine was launched in 2003. It 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 delightful mix of Chinese, Malay, Indian and Eurasian recipes, and also includes anecdotes explaining their origins. New useful sections have also been added, including: • a comprehensive illustrated glossary of ingredients • a glossary of basic kitchen equipment • step-by-step illustrations of basic food preparation • a list of useful contacts

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