Singapore food

First published in 1989, Wendy Hutton's Singapore Food has since been recognised as one of the most authoritative titles on the unique culinary heritage of Singapore. It was the first of its genre to provide an extensive socio-historical map of the culinary traditions of this island state. This edit [...]
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First published in 1989, Wendy Hutton's Singapore Food has since been recognised as one of the most authoritative titles on the unique culinary heritage of Singapore. It was the first of its genre to provide an extensive socio-historical map of the culinary traditions of this island state. This edition retains the original fascinating insights on how the various ethnic groups met and mingled, as well as the scrumptious ways in which their traditional culinary styles 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. The best-loved recipes from the earlier editions of Singapore Food have been updated through years of relentless recipe-testing.