{"title":"Food \u0026 Recipes by Epigram Books","description":"","products":[{"product_id":"only-the-best","title":"Only the Best! The ieatishootipost Guide to Singapore’s Shiokest Hawker Food (Revised and Updated)","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003ePraise\u003c\/li\u003e\n\u003cli\u003eAbout the Author\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/OnlyTheBest-Sample.pdf?565\" target=\"_blank\"\u003eLook inside the book\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Bedok to Beo Crescent, Jalan Sultan to Joo Chiat, celebrity food blogger Dr Leslie Tay and his merry band of ieat foodies have spread out across the island in search of the most drool-worthy hawker food Singapore has to offer.\u003c\/p\u003e\n\u003cp\u003eTheir quest for hawker food paradise, plus Dr Tay’s stunning food photographs, is documented in this blogbuster, capturing more than half a decade’s worth of eating, shooting and posting. This is Singapore’s ultimate insider’s guide to hawker food—the only one you’ll ever need or want!\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cem\u003e“The insider’s guide to Singapore’s best hawker food.” \u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003e— Elim Chew, President and Founder, 77th Street\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e“Dr Leslie Tay is passionate and knowledgeable about Singapore’s unique hawker food. This is an excellent guide.” \u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003e— \u003ca href=\"https:\/\/epigrambookshop.xyz\/collections\/authors\/author_tommy-koh\"\u003eProf. Tommy Koh\u003c\/a\u003e, Ambassador-at-large\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e“In Leslie Tay, Singapore is very lucky to have so dedicated and affectionate an evangelist for its exceptional, precious cuisines.”\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003e— Kevin Gould, columnist, \u003cem\u003eThe Guardian\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e“A shortcut straight to the best hawker food in Singapore. Don’t hit the streets without it.” \u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003e— Terry Durack and Jill Dupleix, \u003cem\u003eSydney Morning Herald\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e“This book is what every traveller longs for: a reliable source.” \u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003e— Michael Raffael, food and travel writer, UK \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e“Written with passion and dogged determination, this is the Ultimate Guide to the best hawker foods in Singapore!” \u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003e— Ronnie Chia, Chef \u0026amp; Owner of Tatsuya\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e“Leslie has his finger on the pulse of Singapore’s unique hawker cuisine. This is an essential guide.” \u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003e— Yukari Sakamoto, author of \u003cem\u003eFood Sake Tokyo\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e“Leslie-san is like a samurai food warrior who builds the bridge for world foodies to meet!” \u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003e— Hisato Hamada, top restauranteur in Japan\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e“Leslie doesn’t just love great food, he loves great food stories, and nobody talks about these two things with as much authority as he does.”\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003e— Mr Brown, mrbrown.com\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e“Our hawker stories are a reflection of who we are and that unique facet of Singapore culture is beautifully presented in this book!” \u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003e— Tan Chuan Jin, Acting Minister for Manpower\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e“You'd be challenged by the encyclopaedic knowledge of Dr Tay as he expounds on the merits and mouth-watering qualities of each dish. There's also an amazing and very in-depth guide to durians. Flip to feel famished.” \u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003e— Adrian Lee, \u003cem\u003eLifestyle Singapore\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eSingapore’s most talked-about food blogger is a doctor. \u003cstrong\u003eDr Leslie Tay\u003c\/strong\u003e is the winner of Asia Pacific’s Best Food Blog Award. His first book, \u003c\/span\u003e\u003ca href=\"http:\/\/shop.epigrambooks.sg\/products\/the-end-of-char-kway-teow-and-other-hawker-mysteries\" target=\"_blank\"\u003e\u003cem\u003eThe End of Char Kway Teow and Other Hawker Mysteries\u003c\/em\u003e\u003c\/a\u003e\u003cspan\u003e, is a national bestseller and won the Best Food Literature Award for Singapore at the Gourmand World Cookbook Awards in 2011. He continues to eat his way through Singapore’s cornucopia of hawker stalls and posts his discoveries on www.ieatishootipost.sg.\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/C6ZTSax0VAA\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Epigram Books","offers":[{"title":"Default Title","offer_id":804207763,"sku":"9789810778323","price":15.9,"currency_code":"SGD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/OnlyTheBest2nd-CVF-100.jpg?v=1409044129"},{"product_id":"mums-not-cooking","title":"Mum’s Not Cooking: Favourite Singaporean Recipes for the Near Clueless or Plain Lazy","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003ePraise\u003c\/li\u003e\n\u003cli\u003eAbout the Author \u0026amp; Illustrator\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/MumsNotCooking-Sample.pdf?565\"\u003e\u003cb\u003eLook inside the book\u003c\/b\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cstrong\u003e   |   \u003ca href=\"https:\/\/farisbooks.com\/book\/285\/Mums-Not-Cooking\" target=\"_blank\"\u003eGet the E-book\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhat do you do when you’re homesick for some Singapore food, but you can’t really cook, mum’s nowhere nearby, or there’s no hawker centre you can shuffle to in your shorts and flip-flops?\u003c\/p\u003e\n\u003cp\u003eCook some yourself!\u003c\/p\u003e\n\u003cp\u003eAdopting the loving authority and voice of one who’s accustomed to creating friendly recipes for those who are simply clueless or just rather lazy about cooking, Denise Fletcher, a proud-born-and-bred Singaporean, devotes her culinary experience to creating a companionable book for all the Singapore food favourites that you and your friends or colleagues may crave. Recognising that you may not easily obtain ‘authentic’ ingredients if you’re based overseas where you are, Denise also suggests food substitutions to help you approximate that taste for home. Thumb through this book and search for a recipe that will comfort you!\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cem\u003e“The 140-page cookbook caters to those living overseas and amateur home-cooks, with handy cooking tips and other information, including tips on how to stock a kitchen\u003c\/em\u003e\u003cem\u003e\u003cspan\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/span\u003e”\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003e\u003cem\u003e—\u003c\/em\u003eEunice Quek,\u003cem\u003e The Sunday Times\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003ca href=\"https:\/\/epigrambookshop.xyz\/collections\/authors\/author_denise-fletcher\"\u003e\u003cb\u003eDenise Fletcher\u003c\/b\u003e\u003c\/a\u003e\u003c\/span\u003e is the food editor at Epigram Books. True to the cultural mix reflected in Singaporean cuisine, she is of Portuguese descent on her maternal side, Scottish descent on her paternal side, is married to an Indonesian, and also has Peranakan connections as her step-great-grandmother was a Nyonya.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBorn-and-bred in Singapore, she received her culinary training at SHATEC and is the proud mother of three grown sons.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eDenise was previously a partner in a food stall specialising in Eurasian and other Singaporean dishes, and the former executive chef at Quentin’s Bar \u0026amp; Restaurant, Sentosa. She is the author of three cookbooks, Quickies: Morning, Noon and Night (2009), \u003cspan class=\"s1\"\u003e\u003ci\u003eMum’s Not Cooking: Favourite Singaporean Recipes for the Near Clueless or Plain Lazy\u003c\/i\u003e\u003c\/span\u003e (2012), and \u003ca href=\"https:\/\/epigrambookshop.xyz\/products\/how-to-cook-everything-singaporean\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003ci\u003eHow to Cook Everything Singaporean\u003c\/i\u003e\u003c\/a\u003e (2020).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKuan\u003c\/strong\u003e counts art and design as his absolute passion. The illustrator loves old stuff with a story and flea markets are his favourite treasure-hunting wonderland for gems and inspirations. For the past three years, Kuan was a happy baker in an eclectic cafe called Caramel. \u003c\/p\u003e\n\u003cp\u003eKuan lives a simple life with his golden labrador and he’s loving it.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Epigram Books","offers":[{"title":"Default Title","offer_id":804209559,"sku":"9789810897321","price":20.9,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/MumsNotCooking-CVF-100.jpg?v=1597294497"},{"product_id":"uncle-laus-teochew-recipes","title":"Uncle Lau’s Teochew Recipes","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eAbout the Author\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003cstrong\u003eWinner, Best Chinese Cuisine Book, Singapore, Gourmand World Cookbook Awards 2012\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/HERIT-Lau-Sample.pdf?578\"\u003e\u003cb\u003eLook inside the book\u003c\/b\u003e\u003c\/a\u003e\u003c\/span\u003e  \u003cstrong\u003e|\u003c\/strong\u003e   \u003cstrong\u003e\u003ca href=\"https:\/\/farisbooks.com\/book\/270\/Uncle-Laus-Teochew-Recipes\" target=\"_blank\"\u003eGet the E-book\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEnjoy the rich culinary heritage of the Teochews with this compact cookbook, which features over 80 authentic family recipes.\u003c\/p\u003e\n\u003cp\u003eBesides the usual Teochew fare of steamed fish and ngoh hiang, this book features many little-known traditional Teochew dishes—some even exclusive to the author’s family, such as Ho Pung and Sio Bee.\u003c\/p\u003e\n\u003cp\u003eThese time-tested recipes are painstakingly compiled by Mr Lau Chiap Khai’s daughter, Tan Lee Leng. A woman of many talents, Lee Leng is a food consultant, food writer, chef, food stylist, and a formally trained potter. Lee Leng was trained in the art of Teochew cuisine by her father, and holds a diploma from Le Cordon Bleu in London. Her father, affectionately known by friends and family as Uncle Lau, handed down their family’s recipes to Lee Leng in the hopes that she preserve their heritage.\u003c\/p\u003e\n\u003cp\u003eBy compiling her father’s recipes, Lee Leng has shared this Teochew culinary heirloom so that current and future generations will be able to enjoy these wonderful recipes.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003eUncle Lau’s Teochew Recipes\u003c\/em\u003e is part of Epigram Books’ award-winning Heritage Cookbook series, which showcases the best of Singapore’s major cuisines through authentic family recipes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eTan Lee Leng\u003c\/strong\u003e is a Food Consultant, Food Writer, Chef, Food Stylist, Teacher and Potter. She was trained in the art of Teochew Cuisine by her father, Nonya cooking by mother-in-law, and formally trained at the Le Cordon Bleu School in London. She also studied art and pottery at Hammersmith College of Art in London. Lee Leng has written food columns for the \u003cem\u003eStraits Times\u003c\/em\u003e for seven years. She also writes for travel and women's magazines. She has published and edited several cookbooks, namely, \u003cem\u003eChina the Beautiful Cookbook, Sanyo Microwave Cookbook, The Pasta Bible\u003c\/em\u003e and \u003cem\u003eKikkoman Special Fragrance Soy Sauce Cookbook\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eIn recent years she has been food consultant to many new and old restaurants, creating new menus, service styles and mainly providing many wonderful recipes. She has also been involved in creating sauces for manufacturers, such as Kikkoman, for whom she created a soy sauce for the Asian kitchen called the Special Fragrance Soy Sauce.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Epigram Books","offers":[{"title":"Default Title","offer_id":804218247,"sku":"9789810716165","price":26.9,"currency_code":"SGD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/heritage-05.jpg?v=1515576588"},{"product_id":"madam-krishnans-south-indian-recipes","title":"Madam Krishnan’s South Indian Recipes","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eAbout the Authors\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/HERIT-Krishnan-Sample.pdf?578\" data-mce-href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/HERIT-Krishnan-Sample.pdf?578\"\u003e\u003cb\u003eLook inside the book\u003c\/b\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cstrong\u003e  |   \u003ca href=\"https:\/\/farisbooks.com\/book\/279\/Madam-Krishnans-South-Indian-Recipes\" target=\"_blank\" data-mce-href=\"https:\/\/farisbooks.com\/book\/279\/Madam-Krishnans-South-Indian-Recipes\"\u003eGet the E-book\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e“Never cook when you are angry or grudging because the dishes will be bitter”. This was what Madam Ambrose Krishnan used to preach to her children. She was a gregarious person, and always more than willing to share her food, recipes and knowledge to anyone who had an interest. To her, the most important ingredient in cooking is the love that one puts into the dish.Madam Krishnan’s family hailed from Pondicherry, a French colony in South India, which was why most of her dishes had some French influence. Her husband’s family was from Kerala, South India and she had to learn Keralite cooking to please her in-law’s palate. Since young, Padma and her siblings had the privilege of enjoying choice cuisines from both Kerala and Pondicherry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe recipes in this book are mainly from Madam Krishnan’s repertoire of recipes, and Padma also shares some recipes that are exclusive to their family. Also included in the book are some recipes that Padma has modified and improved to give the traditional recipes a new twist and also to suit the tastes of the younger generation.\u003c\/p\u003e\n\u003cp\u003eThis book of South Indian recipes is compiled by Madam Krishnan’s daughter, Padma. In publishing her mum’s recipes, she hopes to preserve the South Indian heritage, so that the future generation can enjoy traditional, authentic South Indian dishes.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003eMadam Krishnan’s South Indian Recipes\u003c\/em\u003e is part of Epigram Books’ award-winning Heritage Cookbook series, which showcases the best of Singapore’s major cuisines through authentic family recipes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eMadam \u003cstrong\u003eAmbrose Krishnan\u003c\/strong\u003e grew up in a French convent in the early 1930s, where she learnt to cook Western as well as Hainanese food. Her family hailed from Pondicherry, a French colony in South India, and her husband was from Kerala, so she had dishes from both Kerala and Pondicherry in her repertoire as well. Her daughter, \u003cstrong\u003ePadma Krishnan\u003c\/strong\u003e, is also a passionate cook, and used to conduct her own cooking classes in Singapore. She now works with children with special needs.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Epigram Books","offers":[{"title":"Default Title","offer_id":804220263,"sku":"9789810897352","price":26.9,"currency_code":"SGD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/heritage-04.jpg?v=1515576549"},{"product_id":"robins-eurasian-recipes","title":"Robin’s Eurasian Recipes","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003ePraise\u003c\/li\u003e\n\u003cli\u003eAbout the Authors\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/HERIT-Robin-Sample.pdf?578\"\u003eLook inside the book\u003c\/a\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cstrong\u003e   |   \u003ca href=\"https:\/\/farisbooks.com\/book\/280\/Robins-Eurasian-Recipes\" target=\"_blank\"\u003eGet the E-book\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGrowing up, Quentin and his five siblings—no matter what they were doing—were always home on Sunday for lunch and dinner. Those two meals were always cooked by their father, Robin Pereira. Robin took to cooking after his father and brother were killed in action. He did so because his mother went to work and he was left to care for his sister. The dishes he prepared were passed on to him by his mother, Charlotte, who along with her sisters catered for Eurasian weddings. The word Eurasian is a portmanteau of European and Asian. Literally, it means a person born of a European and an Asian. In Singapore, the term Eurasian is recognised officially, and the people are considered a race in and of themselves. Eurasian food is an exotic blend of East and West. It is quintessential fusion food, going back to the 16th century. As executive chef and owner of Quentin’s—the Eurasian Restaurant, Quentin Pereira carries on his father’s legacy, satisfying exotic cravings of epicureans from all corners of the world. This book is a collection of his dad’s well-guarded secret recipes, published as an easy-to-follow, elegantly designed cookbook. \u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003eRobin’s Eurasian Recipes\u003c\/em\u003e is part of Epigram Books’ award-winning Heritage Cookbook series, which showcases the best of Singapore’s major cuisines through authentic family recipes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cem\u003e“Quentin’s is probably one of the last few fortresses where authentic home cooked Eurasian food is still being defended from the bombardment of development.”\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003e— \u003cem\u003e\u003c\/em\u003eDr Leslie Tay, www.ieatishootipost.sg\u003c\/strong\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e“[Robin Pereira’s] attention to detail is seen in the recipes of his recently launched cookbook, \u003c\/em\u003eRobin’s Eurasian Recipes\u003cem\u003e, which come with instructions, down to the length, on how ingredients in each dish should be cut.”\u003cbr\u003e\u003c\/em\u003e\u003cstrong\u003e\u003cem\u003e— \u003c\/em\u003e\u003cem\u003eThe Straits Times\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRobin Pereira\u003c\/strong\u003e was the chef at the Straits cuisine restaurant Casa Bom Vento in Joo Chiat. He inherited many of his recipes from his mother, a caterer for Eurasian weddings, from whom he learnt to cook by watching her at work in the kitchen. Robin’s son, \u003cstrong\u003eQuentin Pereira\u003c\/strong\u003e, is the chef-owner of the celebrated Eurasian restaurant Quentin’s on Ceylon Road, and is a leading name in Eurasian cuisine in Singapore. Quentin is the author of two cookbooks, and hosted his own TV show, \u003cem\u003eThe Skinny Chef\u003c\/em\u003e, which featured him cooking with other local Eurasian celebrities.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Epigram Books","offers":[{"title":"Default Title","offer_id":804221899,"sku":"9789810842741","price":26.9,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/Heritage_01-02.jpg?v=1515577614"},{"product_id":"irenes-peranakan-recipes","title":"Irene’s Peranakan Recipes","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003ePraise\u003c\/li\u003e\n\u003cli\u003eAbout the Authors\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/HERIT-Irene-Sample.pdf?578\"\u003e\u003cb\u003eLook inside the book\u003c\/b\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cstrong\u003e  |  \u003ca href=\"https:\/\/farisbooks.com\/book\/269\/Irenes-Peranakan-Recipes\" target=\"_blank\"\u003eGet the E-book\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePeranakan is the term given to descendants of early Chinese migrants who settled in Penang, Malacca, Indonesia and Singapore and married the native Malays. Peranakan (or Nonya) cuisine combines the best of Chinese, Malay and other Asian influences to offer a unique fusion of exotic food. The food is aromatic, spicy, and herbal. Peranakan cuisine also includes a wide range of desserts that are popular in this region. Irene was born to a quintessentially Teochew family, and married into a traditional Peranakan family. Cooking wasn’t always her strong suit, and she had to enrol in cooking classes after her marriage. Then, through trial and error, swapping recipes with friends, gleaning cooking tips from neighbours and friends, and tapping on her husband’s discerning taste buds, Irene’s culinary genie emerged. As the years simmered and broiled, Irene gained confidence and started her own cooking classes. She taught at classes organised by the Social Development Unit, the Welfare Club of Tan Tock Seng Hospital and other church groups. With all these classes, she was able to fine-tune her recipes even further. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWriting a cookbook had always been on Irene’s mind, but she passed away before she could complete it. This book is compiled by her daughter Elaine Yeo.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003eIrene’s Peranakan Recipes\u003c\/em\u003e is part of Epigram Books’ award-winning Heritage Cookbook series, which showcases the best of Singapore’s major cuisines through authentic family recipes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e“The range of dishes here is quite comprehensive and any home cook who masters the recipes will be well-armed for the task of feeding a family in tasty and varied ways for a very long time.”\u003cbr\u003e\u003cstrong\u003e—\u003cem\u003eThe Straits Times\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“The slim, simply designed Irene’s Peranakan Recipes, bereft of the usual glossy mouthwatering shots of curries and sambals that you find in cookbooks, seemed like a pretty authentic Peranakan read.”\u003cbr\u003e\u003cstrong\u003e—\u003cem\u003eThe Peranakan\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“Even though I had no intention of cooking its complicated recipes, I could not resist this elegantly packaged volume published by Epigram [Books] which comes with colourful ribbon bookmarks and illustrated chapter title pages that give the book an old-world air.”\u003cbr\u003e\u003cstrong\u003e—Ong Sor Fern, \u003cem\u003eThe Straits Times\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eIrene Yeo\u003c\/strong\u003e was a passionate cook who ran her own very popular cooking classes after retirement. She organised cooking classes for the Social Development Unit, the Welfare Club of Tan Tock Seng Hospital and other church groups. \u003cbr\u003eHer younger daughter, \u003cstrong\u003eElaine Yeo\u003c\/strong\u003e, who wrote the introduction to the book and compiled her mother’s recipes, is an oboist with the Singapore Symphony Orchestra (SSO). She was aided by her sister, Karen Yeo, who plays the double bass for SSO. \u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Epigram Books","offers":[{"title":"Default Title","offer_id":12142174601329,"sku":"9789810570156","price":26.9,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/heritage-03.jpg?v=1515576506"},{"product_id":"madam-choys-cantonese-recipes","title":"Madam Choy’s Cantonese Recipes","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003ePraise\u003c\/li\u003e\n\u003cli\u003eAbout the Author\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/HERIT-Choy-Sample.pdf?717\"\u003eLook inside the book\u003c\/a\u003e\u003c\/strong\u003e\u003cstrong\u003e   |   \u003ca href=\"https:\/\/farisbooks.com\/book\/268\/Madam-Choys-Cantonese-Recipes\" target=\"_blank\"\u003eGet the E-book\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHaving turned 85 years old this year, Madam Choy has a collection of Cantonese recipes which she has kept from newspapers and magazines over the last fifty years—all of them fondly adapted to her own style. Born in a well-to-do family in Seremban, she didn’t really have a chance to cook until she was married at 16 and came to Singapore. Her love for cooking grew only in 1957, when she moved to a bigger house with a large kitchen of her own.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAs someone who has a discerning tongue, Madam Choy often taught her children the language of food tasting. Texture and fragrance were as important as food to taste. Noodles should be darn ngah “spring off the teeth”. Fried dishes must have wok hei (“breath of the wok”). More such Cantonese terms can be found in the book.\u003c\/p\u003e\n\u003cp\u003eTo Madam Choy, cooking is more art than science. Nothing is measured and every ingredient is added by instinct. After fifty years of tasting and trying, she has more than ninety recipes ready to share. Some of the Cantonese recipes in the book range from the higher-end ones such as Abalones in Oyster Sauce, Bird’s Nest Chicken Soup, and Cordyceps soup, to simpler ones such as Bitter Gourd Omelette, Potato Cakes, and Salt Baked Chicken.\u003c\/p\u003e\n\u003cp\u003eThis book of Cantonese recipes is compiled with the help of Madam Choy’s daughter, Lulin Reutens.\u003c\/p\u003e\n\u003cp\u003eThis third revised edition has been updated with the addition of seven new mouth-watering recipes, including Eight Treasures Beancurd and Braised Pork Belly in Dark Soya Sauce.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003eMadam Choy’s Cantonese Recipes\u003c\/em\u003e is part of Epigram Books’ award-winning Heritage Cookbook series, which showcases the best of Singapore’s major cuisines through authentic family recipes. \u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e“She is no culinary doyen, but with more than 50 years of cooking experience, avid home cook Choy Wai Yuen, 85, has amassed a wealth of recipes.”\u003cbr\u003e\u003cstrong\u003e—\u003cem\u003eThe Straits Times\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“Ms Lulin Reutens is known to wield the pen better than the pan, but she took the trouble to diligently archive those recipes and test them out.”\u003cbr\u003e\u003cstrong\u003e—\u003cem\u003eThe New Paper\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“In other words, it’s comfort food the likes of which you won’t find Jamie or Delia writing about. And it’s all the better for it.”\u003cbr\u003e\u003cstrong\u003e—\u003cem\u003eTimeOut\u003c\/em\u003e \u003cem\u003eSingapore\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e“Like the journalist that she is, Ms Reutens, the late Madam Choy’s daughter, makes the recipes so short, sweet and simple that they are so easy to follow.”\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003e\u003cspan style=\"color: #000000;\"\u003e—\u003cem\u003eAsiaone\u003c\/em\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eLulin Reutens\u003c\/strong\u003e worked as a journalist for \u003cem\u003eThe Straits Times\u003c\/em\u003e for over 20 years and subsequently as an editorial consultant and writer for 16 years before retiring in 2010. She loves the outdoors and has at different times been passionate about water-skiing, scuba diving and mountain trekking. An eager home cook and baker, she enjoys feeding family and friends—she once made brownies at Everest base camp at 5,300m for the sherpas. Her son is the owner and chef of a restaurant in Manhattan, but no, she does not help with the cooking there.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Epigram Books","offers":[{"title":"Default Title","offer_id":831962887,"sku":"9789810594022","price":26.9,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/heritage-02.jpg?v=1515576472"},{"product_id":"onaka","title":"ONAKA: Vibrant Recipes from a Wholesome Restaurant","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eAbout the Author \u0026amp; Chef\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/Onaka_Sample.pdf?1067\"\u003e\u003cb\u003eLook inside the book\u003c\/b\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cstrong\u003e  |   \u003ca href=\"https:\/\/farisbooks.com\/book\/304\/ONAKA\" target=\"_blank\"\u003eGet the E-book\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eScrap the notion that healthy is boring. Eat consciously, live mindfully: wise words from Onaka restaurateur Rosalind Lim and head chef Jason Vito. Combining nutritional science, culinary innovation and a deep appreciation for fresh produce, their dishes draw from East and West. \u003c\/span\u003eCreations such as the Chilli Crab Pasta, Eggplant Bacon and Roasted Mushroom Soba sit alongside desserts like the sugar-free Double Chocolate Torte or dairy-free Hazelnut Chocolate Mousse Cake. This book promises to do equal good for the waistline, heart and soul. \u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRestaurateur \u003cstrong\u003eRosalind Lim \u003c\/strong\u003eis the founder of ONAKA. Besides running the business, she provides personalised coaching in nutrition, wellness and cooking to companies and individuals.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eJason Vito\u003c\/strong\u003e is the head chef at ONAKA. An Indonesian native, his culinary resume includes stints at Pamplemousse and Hu’u Bali.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Epigram Books","offers":[{"title":"Default","offer_id":884203779,"sku":"9789814615525","price":39.9,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/Onaka-CVF-100.jpg?v=1412648191"},{"product_id":"uncle-anthony-s-hokkien-recipes","title":"Uncle Anthony’s Hokkien Recipes","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eAbout the Authors\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/HERIT-Anthony-Sample.pdf?1557\"\u003eLook inside the book\u003c\/a\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cstrong\u003e  |   \u003ca href=\"https:\/\/farisbooks.com\/book\/302\/Uncle-Anthonys-Hokkien-Recipes\" target=\"_blank\"\u003eGet the E-book\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEnjoy the rich culinary heritage of the Hokkiens with this slim, elegant cookbook, which features over 80 authentic family recipes.\u003c\/p\u003e\n\u003cp\u003eBesides Hokkien classics such as braised pork knuckle and bak kut teh, this book features many little-known traditional Hokkien dishes—some even exclusive to the authors’ family, such as sticky mee sua soup and Grandma’s stewed chicken in soya sauce.\u003c\/p\u003e\n\u003cp\u003eThis book is compiled by Anthony’s niece, Samantha Lee.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eUncle Anthony’s Hokkien Recipes\u003c\/em\u003e is part of Epigram Books’ award-winning Heritage Cookbook series, which showcases the best of Singapore’s major cuisines through authentic family recipes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAnthony Loo\u003c\/strong\u003e was born to a quintessentially Hokkien family in Singapore. His parents moved to Singapore from Xiamen, China, in the 1920s; it was from them he learnt the many heritage recipes compiled in this book. Growing up amongst the braises and stir-fries of the Hokkien diaspora, Anthony developed a passion for cooking which culminated in tzechar and hawker businesses. But his greatest joy comes from preparing Hokkien feasts for his friends and family, which he believes has the power to draw people together.\u003c\/p\u003e\n\u003cp\u003eAnthony’s niece, \u003cstrong\u003eSamantha Lee\u003c\/strong\u003e, who compiled the recipes in this book and wrote the introduction, is a food writer and cookbook editor.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Epigram Books","offers":[{"title":"Default Title","offer_id":1089534727,"sku":"9789810797980","price":26.9,"currency_code":"SGD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/Heritage_01-01.jpg?v=1515577591"},{"product_id":"nerdbaker","title":"NerdBaker: Extraordinary Recipes, Stories \u0026 Baking Adventures from a True Oven Geek","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003ePraise\u003c\/li\u003e\n\u003cli\u003eAbout the Author\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003cstrong\u003eShortlisted for Best Book Cover Design for Singapore Book Awards 2016\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/Nerdbaker_sample.pdf?11704029096128932006\"\u003e\u003cb\u003eLook inside the book\u003c\/b\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cstrong\u003e   |   \u003ca href=\"https:\/\/farisbooks.com\/book\/306\/NerdBaker\" target=\"_blank\"\u003eGet the E-book\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFood writer and cooking teacher Christopher Tan busts the world of home baking wide open, with unique recipes, stories and detailed knead-to-know advice from the deepest corners of a true oven nerd’s mind. Explore over 60 breads, cakes, cookies and dishes inspired by his life, travels and food obsessions. Geek out with him over ‘intelligent’ black rice cake, homemade Pocky, the tangled histories of puff pastry and a breathtaking luncheon meat extravaganza. Learn how to make Banhmiclairs, smoked cloud cookies, bundt cake with built-in frosting and much more. Follow the \u003cem\u003eNerdBaker\u003c\/em\u003e through the oven door into a whole new baking dimension.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e“I hadn’t expected a baking book to make me laugh out loud, but \u003cem\u003eNerdBaker\u003c\/em\u003e did—often. Filled with devilish wit, dazzling images and lucid recipes, the book is a delightful gallimaufry of culinary inspirations from all over the globe.” \u003cbr\u003e\u003cstrong\u003e—Fuchsia Dunlop, award-winning author of \u003cem\u003eEvery Grain of Rice: Simple Chinese Home Cooking\u003c\/em\u003e and consultant to London’s Barshu restaurant\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“I know few people as passionate as Christopher when it comes to food. Thankfully, he’s chosen to share his knowledge and insights. This book is a beautifully baked gem for eaters and bakers alike.” \u003cbr\u003e\u003cstrong\u003e—Willin Low, chef-owner of Wild Rocket\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“This is Christopher’s most engaging book. His remarkable recipes are filled with solid instructions, historical details and vibrant inspirations. There’s never a dull moment in these pages.” \u003cbr\u003e\u003cstrong\u003e—Andrea Nguyen, author of \u003cem\u003eAsian Dumplings\u003c\/em\u003e and \u003cem\u003eThe Banh Mi Handbook\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e“[An] intensely personal, incredibly useful book...[by] one of the most fervent food lovers on any continent.” \u003cbr\u003e\u003cstrong\u003e—James Oseland, editor-in-chief of \u003cem\u003eRodale\u003c\/em\u003e\u003cem\u003e’s Organic Life\u003c\/em\u003e and author of \u003cem\u003eCradle of Flavor\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e“\u003cspan\u003eThe majority of the baking books on my overcrowded shelves are by French, Spanish and American pastry chefs who, naturally enough, approach what they do with a Western perspective. So it's refreshing to find a baking book by someone who's blending Western techniques with Asian flavours\u003c\/span\u003e.”\u003cbr\u003e\u003cstrong\u003e—Susan Jung, \u003cem\u003e\u003ca href=\"http:\/\/www.scmp.com\/magazines\/post-magazine\/article\/1864517\/foodbook-nerd-baker-christopher-tan-celebrates-tradition-and\" target=\"_blank\"\u003eThe South China Morning Post\u003c\/a\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e“In between pages of food porn, geeky photos of a younger Tan and food travel pieces are home cook-friendly recipes that don’t call for arcane techniques or obscure ingredients—even if you’re looking to recreate his vision of Samoan pain popo, Lhasa flatbread or choux-pastry Banhmiclair.”\u003cbr\u003e\u003cstrong\u003e—Natasha Hong, \u003cem\u003e\u003ca href=\"http:\/\/www.timeout.com\/singapore\/things-to-do\/3-food-reads-to-salivate-over\" target=\"_blank\"\u003eTime Out Singapore\u003c\/a\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“Written by award-winning food author and culinary instructor Christopher Tan, this book is meant to be thoroughly used, dog-eared, accidentally splattered with batter and crumbs while you flick through it on the kitchen counter for the umpteenth time... And even if you never ever turn on your oven, his evocative prose makes \u003cem\u003eNerdBaker\u003c\/em\u003e a lovely read and a definite keeper.”\u003cbr\u003e\u003cstrong\u003e—Tiong Li Cheng, \u003cem\u003eThe Edge\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“A breath of fresh air among the piles of bakery books from the west, which often rehash the same old repeated recipes... [It is] an exceedingly enjoyable, useful book, with international appeal and one that also flies the flag for English-language Asian cookbook writers to blaze their own path and write their own story.”\u003cbr\u003e\u003cstrong\u003e—\u003cem\u003eBBC Good Food Asian edition\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“Singaporeans know him for his recipes, food writing and cooking classes, but after nine cookbooks, Christopher Tan’s latest book is as much about his own life story as it is a repository of his original recipes for cakes and breads...In five main chapters, Tan reveals his inspirations, and then his exploration into breads and cakes that cut across different countries in the region, like the ubiquitous kueh bengka with its many variations. One chapter is dedicated to his travels and foods discovered on and off the beaten track, another on hybrid flavours (which is oh, so Singaporean) and then the last chapter is an immensely useful one on tools and gadgets for the geek bakers among us. What is refreshing are the original recipes.”\u003cbr\u003e\u003cstrong\u003e—Cheah Ui-Hoon, \u003ca href=\"http:\/\/www.businesstimes.com.sg\/lifestyle\/food-drink\/a-bakers-tale\" target=\"_blank\"\u003e\u003ci\u003eThe Business Times\u003c\/i\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“[O]\u003cspan\u003ene of the best written local baking books that I have read in a long time. Most importantly recipes look interesting and makes you want to bake them all!\u003c\/span\u003e” \u003cbr\u003e\u003cstrong\u003e—\u003cem\u003e\u003ca href=\"http:\/\/theamateurbaker.blogspot.sg\/2015\/03\/chris-hot-rolls.html\" target=\"_blank\"\u003eFaithy Bakes\u003c\/a\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“You can sense \u003cspan\u003e[Christopher Tan\u003c\/span\u003e\u003cspan\u003e\u003cspan\u003e’s\u003c\/span\u003e]\u003c\/span\u003e passion, not just in baking, but [also] to share his knowledge on how to bake better and more delicious food. And that book, \u003cem\u003eNerdBaker\u003c\/em\u003e,\u003ci\u003e \u003c\/i\u003ealso showcases what he has researched, tested (tasted of course) and presented to you in the most detailed manner on how to replicate his wonderful recipes. The other main reason why I love his book is that he incorporates local flairs or flavors into his bakes.”\u003cbr\u003e\u003cstrong\u003e\u003cem\u003e—\u003ca href=\"http:\/\/honeybeesweets88.blogspot.sg\/2015\/04\/black-glutinous-cupcakes-pulut-hitam.html?m=1\" target=\"_blank\"\u003eHoney Bee Sweets\u003c\/a\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"One of the best Singapore cookbooks published in the last couple of years…[Christopher Tan] is a serious baker who can also communicate methods and techniques clearly…This is a keeper of a book, but more importantly, it raises the bar for all Singapore cookbooks.\"\u003cbr\u003e\u003cstrong\u003e\u003cem\u003e—\u003c\/em\u003eTan Hsueh Yun\u003cem\u003e, \u003ca href=\"http:\/\/www.straitstimes.com\/lifestyle\/food\/my-favourite-cookbooks\" target=\"_blank\"\u003eThe Straits Times\u003c\/a\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eChristopher Tan\u003c\/strong\u003e, 47 (\u003c\/span\u003e\u003ca href=\"http:\/\/foodfella.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003ewww.foodfella.com\u003c\/a\u003e\u003cspan\u003e) is an award-winning writer, cooking instructor and photographer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHe has been commentator on and chronicler of food, culture and heritage for publications such as Singapore's \u003ci\u003eSunday Times\u003c\/i\u003e and \u003ci\u003eStraits Times\u003c\/i\u003e, \u003ci\u003eThe Peak\u003c\/i\u003e, and America’s \u003ci\u003eSaveur\u003c\/i\u003e magazine. He believes that what we eat is but the littlest part of any food encounter: it is in the how, why, when, where and with whom we eat that much of its flavour lies.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eChristopher has given talks and demonstrations at Singapore’s National Museum, Peranakan Museum and National Library, the Culinary Institute of America in Napa Valley, Paris’ Le Musée Quai Branly, the Sydney International Food Festival, the Singapore Writers Festival, and the annual Kueh Appreciation Day organised by Slow Food Singapore, the local chapter of the international grassroots association devoted to preserving heritage food and culture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHe has authored and co-authored numerous cookbooks. His most recent cookbooks include \u003ci\u003eThe Way of Kueh\u003c\/i\u003e, a collection of recipes that pays homage to numerous kueh traditions; \u003ci\u003eNerdBaker\u003c\/i\u003e, a memoir-cum-baking book; \u003ci\u003eCheat Sheet,\u003c\/i\u003e a compilation of his \u003cem\u003eSunday Times\u003c\/em\u003e columns; and \u003ci\u003ePeacetime Kitchen\u003c\/i\u003e, a collection of re-envisioned recipes from the WW2 era.\u003c\/p\u003e\n\u003cp\u003eChristopher teaches cooking, baking and kueh classes regularly at The Kitchen Society in Singapore. Find him on Instagram at @thewayofkueh.\u003c\/p\u003e\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/masm1tBJdrU\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Epigram Books","offers":[{"title":"Default Title","offer_id":1230907183,"sku":"9789814615778","price":44.9,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/Nerdbaker_CVF-Reprint-300.jpg?v=1627283022"},{"product_id":"never-leave-home-without-your-chilli-sauce","title":"Never Leave Home Without Your Chilli Sauce","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003ePraise\u003c\/li\u003e\n\u003cli\u003eAbout the Author\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/Chilli_Sauce_sample.pdf\" title=\"Never Leave Home Without Your Chilli Sauce Sample\" target=\"_blank\"\u003e\u003cstrong\u003eLook inside the book\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #404040;\"\u003eConstance Singam's love affair with food began with her mother's Keralan cooking. For Constance and her family, a good meal is evocative. After decades of social activism, travel and kitchen mishaps, food is still able to transport her back to a time of street hawkers, wet markets and when spaghetti was considered strange and foreign.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #404040;\"\u003eIn this memoir, Constance recounts the evolution of food against a backdrop of Singapore's social fabric over the last 70 years. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan style=\"color: #404040;\"\u003e“Connie Singam, advocate for women’s issues in Singapore, is less well-known as a great chef. Among friends, we know otherwise. Connie’s cooking, when I tasted it at her lovely home, spoke volumes of the culinary heritage of Singaporean South Indians, and then of a cosmopolitan Singapore where a large proportion of our people have travelled or lived abroad.\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #404040;\"\u003eHer memoir echoes many stories familiar to Singaporean families. Days spent under the shade of coconut palms in compounds (not gardens), of family feasts spread out on long tables in the backyard and of marketing in Tekka and Serangoon Road. These shared experiences showcase a valuable part of Singapore’s cultural and culinary history that is not just important for those of a certain vintage, but also for those who are much younger.” \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #404040;\"\u003e\u003cstrong\u003e– Violet Oon, chef and restauranteur\u003c\/strong\u003e \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #404040;\"\u003e“This book offers a rare glimpse into Singapore’s diverse culinary heritage and is written in a style that is as warm and inviting as the recipes that it contains.”\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #404040;\"\u003e\u003cstrong\u003e– Dr Leslie Tay, author of \u003ca href=\"http:\/\/shop.epigrambooks.sg\/products\/only-the-best\" style=\"color: #404040;\" target=\"_blank\"\u003e\u003cem\u003eOnly the Best! The ieatishootipost Guide to Singapore’s Shiokest Hawker Food\u003c\/em\u003e\u003c\/a\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #404040;\"\u003e“A feminist, food lover and excellent cook all rolled into one. Who could ask for more? I have had the honour of savouring Connie’s cooking; and being a fan of cooking myself, I am extra pleased that there are so many of her recipes in this book.”\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #404040;\"\u003e\u003cstrong\u003e– Pam Oei, actress\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #404040;\"\u003e“Connie inspires. And she does exactly that as she shares vivid memories of tastes, smells, the origins and sharing of food. She makes us remember what we ate, and to treasure time spent at the table with family and friends.” \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #404040;\"\u003e\u003cstrong\u003e– Alan John, author of \u003cem\u003eGood Grief! Everything I Know About Love, Life \u0026amp; Loss I Wish Somebody Had Told Me Sooner\u003c\/em\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #404040;\"\u003e“A veritable feast of transnational tastes, memoires, histories and recipes to pique a reader’s appetite. Constance Singam truly knows that the way to the heart of Singapore is through its ample stomach.” \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #404040;\"\u003e\u003cstrong\u003e– Philip Holden, author of \u003ca href=\"http:\/\/shop.epigrambooks.sg\/products\/heaven-has-eyes\" style=\"color: #404040;\" target=\"_blank\"\u003e\u003cem\u003eHeaven Has Eyes\u003c\/em\u003e\u003c\/a\u003e and Professor of English, National University of Singapore\u003c\/strong\u003e \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #404040;\"\u003e“Many an idea has hatched over eggs and appam at Connie’s. Many an issue of hidden or blatant injustices hotly debated over Kerala fish curry, letters to a public authority or the Forum pages composed right there and then with the carefully laid out dishes pushed aside. Connie may be persuaded to temperate her curries to suit your palate but the Mother of Civil Society, as she is fondly embraced, will be sure to leave something to keep that fire in your belly ignited. No matter how you arrive, you almost always leave with renewed optimism for the world, for your country, for literature (!), for yourself; feeling you can do anything. Having a place set for you at Connie’s can seem akin to having your place in the world. This slim volume is the next best thing.” \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #404040;\"\u003e\u003cstrong\u003e– Dana Lam, artist and author of \u003cem\u003eDays of Being Wild: GE2006 Walking the Line With the Opposition \u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #404040;\"\u003e\"Constance Singam's food memoir is a captivating read and, in relating the experiences of her family, evokes many memories of a bygone era. Her adventures with food are really interesting and some anecdotes had me laughing. And I can't wait to try some of the recipes that pepper every chapter.”\u003cstrong\u003e\u003cbr\u003e– Wong Ah Yoke, food critic, \u003cem\u003eThe Straits Times\u003c\/em\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan style=\"color: #404040;\"\u003e\u003cstrong\u003eConstance Singam\u003c\/strong\u003e is an author and civil society activist. Her career path took her into journalism and teaching. She took a degree in English Literature in her 40s, and a Master's degree in her 60's. In the last 30 years, Constance has led women's organisations, co-founded civil society groups, been a columnist in several national publications, contributed to and co-edited several books. Her works include \u003cem\u003eBuilding Social Space in Singapore, Singapore Women Re-Presented\u003c\/em\u003e and her memoir \u003cem\u003eWhere I Was: A Memoir from the Margins\u003c\/em\u003e. She blogs at \u003ca href=\"http:\/\/connie.sg\" style=\"color: #404040;\" target=\"_blank\"\u003ehttp:\/\/connie.sg\u003c\/a\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Epigram Books","offers":[{"title":"Default Title","offer_id":29917606668,"sku":"9789814655217","price":35.9,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/Chilli_Sauce_TCVF_300.jpg?v=1622102016"},{"product_id":"the-parsis-of-singapore","title":"The Parsis of Singapore","description":"\n\u003cp\u003e\u003ca href=\"http:\/\/www.cookbookfair.com\/index.php\/gourmand-awards\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cem\u003eThe Parsis of Singapore\u003c\/em\u003e is a finalist in the Gourmand World Awards 2018 for best India cuisine book in the world.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/Parsi-Sample.pdf?5580233136672422694\"\u003eSample\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSynopsis\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eWhen Suna first moved to Singapore, there were barely forty Parsis; today there are well-over 350 Parsis in the country. During her four decade-long stay in Singapore, she was often asked, “Who are the Parsis?” This sparked the idea for a book to highlight the distinctive culture and cuisine of a notable but diminishing Indian community that settled in Singapore in the 1800s. \u003cem\u003eThe Parsis of Singapore: Heritage, Culture, Cuisine\u003c\/em\u003e documents the history and heritage of this unique community.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Authors\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003eSubina Khaneja\u003cbr\u003e\u003c\/strong\u003eA practicing artist and writer, Subina Aurora Khaneja wrote for over 30 years in the Corporate Communications, PR and Media world and was a scriptwriter and producer with the local Channel 5 in Singapore. She immersed herself in studying Creative Non-Fiction with the Stanford University Writing programme to recraft her skill for writing. This is her first book as a co-writer. Subina also presents her thoughts through installations woven around poetry and everyday objects through Art Festivals \u0026amp; exhibitions since 2014 at Gillman Barracks, Kala Ghoda Festival and as a part of the Singapore Biennale. She owns a studio-gallery to help writers, artists and expressionists creative learn and grow.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eSuna Kanga\u003cbr\u003e\u003c\/strong\u003eSuna Kanga was a journalist and author whose work appeared in publications across the world. She wrote monthly for \u003ci\u003eSingapore Tatler\u003c\/i\u003e and contributed often to \u003ci\u003eThe Peak\u003c\/i\u003e,\u003ci\u003e Silver Kris\u003c\/i\u003e and \u003ci\u003eThe Straits Times\u003c\/i\u003e. In 2005, she published a travel book, \u003ci\u003eJourney Through Colombo\u003c\/i\u003e. Before moving to Singapore in 1974, Suna was an associate editor for Mumbai's \u003ci\u003eOnlooker.\u003c\/i\u003e She passed away in 2015, during the writing of this book on the Parsis, and is remembered as a dedicated journalist and avid traveller.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eISBN\u003c\/strong\u003e: 9789814655958\u003cbr\u003e\u003cstrong\u003eFormat\u003c\/strong\u003e: Flexi-bound\u003cbr\u003e\u003cstrong\u003eSize\u003c\/strong\u003e: 195 x 250mm\u003cbr\u003e\u003cstrong\u003ePages\u003c\/strong\u003e: 160pp\u003cbr\u003e\u003cstrong\u003ePublished\u003c\/strong\u003e: April 2017\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"color: #ff0000;\"\u003eTo Singapore shoppers\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eAll the books that are listed on our website are priced before 7% GST and the final price will only be reflected at checkout. \u003c\/span\u003e\u003c\/p\u003e","brand":"Epigram Books","offers":[{"title":"Default Title","offer_id":37457680844,"sku":"9789814655958","price":55.9,"currency_code":"SGD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/Parsi-Sample.jpg?v=1493005425"},{"product_id":"the-domestic-goddess-wannabe-bakes","title":"The Domestic Goddess Wannabe Bakes","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003ePraise\u003c\/li\u003e\n\u003cli\u003eAbout the Author\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/Domestic_Goddess-sample.pdf?13187964011055631543\"\u003eLook inside the book\u003c\/a\u003e\u003c\/span\u003e   |   \u003ca href=\"https:\/\/bookfies.com\/ebook\/930\/the-domestic-goddess-wannabe-bakes\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eGet the E-book\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCombining favourite Asian ingredients with all-time classic bakes from around the world, Diana’s easy-to-follow instructions and beautifully photographed recipes are ideal for kitchen novices and experienced cooks alike, and will guide you smoothly to baking success.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e“Impossible to read without drooling over its luscious photos and winning ideas, this book is as well-stuffed as Diana Gale’s baking pans. Kids and adults alike will clamour for these tempting recipes, which are sure to warm your hearth and home.” —\u003cstrong\u003eChristopher Tan,\u003c\/strong\u003e \u003cb\u003eauthor of \u003ca href=\"https:\/\/shop.epigrambooks.sg\/products\/nerdbaker\" target=\"_blank\"\u003e\u003ci\u003eNerdBaker: Extraordinary Recipes, Stories \u0026amp; Baking Adventures from a True Oven Geek\u003c\/i\u003e\u003c\/a\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFull-time cooking instructor, online retailer, blogger and mother of two, \u003cstrong\u003eDiana Gale\u003c\/strong\u003e knows what it’s like to juggle motherhood with a busy life. Her culinary blog The Domestic Goddess Wannabe won Best Cooking Blog twice at Singapore’s Blog Awards and Diana is widely thought of as Singapore’s baking guru. Her distinctive chatty and accessible writing style, and fuss-free, fail-safe recipes have encouraged novices and seasoned cooks alike to whip up mouthwatering dishes, and enjoy every precious minute spent in the kitchen.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Epigram Books","offers":[{"title":"Default Title","offer_id":1675024039961,"sku":"9789814785921","price":44.9,"currency_code":"SGD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/DomesticGoddess-CVF-300.jpg?v=1627285566"},{"product_id":"wet-market-to-table-a-modern-approach-to-fruit-and-vegetables","title":"Wet Market to Table: A Modern Approach to Fruit and Vegetables","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003ePraise\u003c\/li\u003e\n\u003cli\u003eAbout the Author\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cb\u003e\u003c\/b\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/WetMarkettoTable_Sample.pdf?805\"\u003e\u003cstrong\u003eLook inside the book\u003c\/strong\u003e\u003c\/a\u003e\u003cstrong\u003e   |   \u003ca href=\"https:\/\/bookfies.com\/ebook\/995\/wet-market-to-table\" target=\"_blank\" rel=\"noopener\"\u003eGet the E-book\u003c\/a\u003e\u003c\/strong\u003e \u003cbr\u003e\u003cbr\u003eCeltuce? Fingerroot? Tatsoi? If you've never heard of these produce names, local chef Pamelia Chia is here to help.\u003cbr\u003e\u003cbr\u003eWet markets promise charm and authenticity that supermarkets and online grocers cannot replicate. Local chef Pamelia Chia explores uncommonly used vegetables, fruits and herbs found in Singapore wet markets, using over 80 recipes to bring out their unique flavours and textures. Writing in a frank and easy-to-read manner, Pamelia shares stories from wet-market vendors, memories of grocery shopping with her mother and how each ingredient inspires her to push the boundaries of local cooking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003e“What a brilliant book! It resonates with me for many reasons — the primary one being Pamelia Chia’s ability to take some humble ingredients and give them twists that are both refreshing and original.”\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e—Tony Tan, culinary teacher, chef and author of \u003cem\u003eHong Kong Food City\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“Not only does it lift the lid to some less-understood vegetables widely seen in local wet markets, Chia also shares cross-border recipes that offer insights into how these vegetables can be used in Western and Asian kitchens alike. Even for regular wet market users, this book promises to broaden their horizons.”\u003cbr\u003e\u003cstrong\u003e—Evelyn Chen, food and travel writer, former editor of \u003cem\u003eZagat Singapore\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"In an age of ultra-convenience we have sacrificed good eating because of the fear that working with unprocessed ingredients is an insurmountable task. Pamelia eases you into it with little nuggets of very useful information about the vegetables and how to use them in a wonderfully simple way. She makes cooking fun again.\"\u003cbr\u003e\u003cstrong\u003e—Chef Darren Teoh of Dewakan, KL, Malaysia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"What a wonderfully relevant achievement! A wet market cookbook is a useful resource to novice and experienced market-goers alike, celebrating Singapore’s rich cultural diversity in tasty and useful ways.”\u003cbr\u003e\u003cstrong\u003e—Ivan Brehm, chef-owner of Nouri\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“The fact this author mentioned about how intimidating it is (for a newer generation) to shop at wet markets is, in a way, a silent death knell for this aspect of our food culture. But if you don’t put your foot in, you won’t know just how friendly and warm wet markets can be ... Society still needs them.”\u003cbr\u003e\u003cstrong\u003e—KF Seetoh, Makansutra\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\"I was upset when I first picked up this book – upset that I didn't write it. Having read it, I realised there is no way I, or anyone else for that matter, could have done a better job. Pamelia's infectious love for the wet market and passion for cooking with local ingredients shine through page after page. Thank you for writing this gem of a book.\"\u003cbr\u003e\u003cstrong data-mce-fragment=\"1\"\u003e—Willin Low, chef-owner of Relish by Wild Rocket\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003ePamelia Chia\u003c\/strong\u003e is a Singaporean chef and the author of the bestselling cookbook \u003cem\u003eWet Market to Table\u003c\/em\u003e. After graduating with an Honour’s degree in Food Science and Technology from the National University of Singapore in 2014, she decided to trade a food scientist’s lab coat in for chef whites. She has since worked in restaurants in Singapore and Melbourne, including Candlenut and Carlton Wine Room. Her deepest interest being the preservation and celebration of Singaporean food heritage and culture, she started Singapore Noodles in 2020 as a platform to share about Singaporean food to a global audience\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/eNMJ_nX6UfA\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Epigram Books","offers":[{"title":"Default Title","offer_id":20596287897713,"sku":"9789814845243","price":44.9,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/Wet_Market-3rd-CVF-300.jpg?v=1622109062"},{"product_id":"the-way-of-kueh-savouring-saving-singapore-s-heritage-desserts","title":"The Way of Kueh: Savouring \u0026 Saving Singapore’s Heritage Desserts","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003ePraise\u003c\/li\u003e\n\u003cli\u003eAbout the Author\u003c\/li\u003e\n\u003cli\u003eInterviews\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003cstrong\u003eBook of the Year, 2020 Singapore Book\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eAwards\u003cbr\u003eWinner for the 2020 Singapore Book Awards \u003c\/strong\u003e(Best Illustrated, Non-Fiction)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/WayofKueh-Sample.pdf?1031\" target=\"_blank\"\u003eLook inside the book\u003c\/a\u003e\u003cmeta charset=\"utf-8\"\u003e   |   \u003ca rel=\"noopener\" title=\"The Way of Kueh e-book\" href=\"https:\/\/bookfies.com\/ebook\/1016\/the-way-of-kueh\" target=\"_blank\"\u003eGet the E-book\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFood writer, cooking instructor and author Christopher Tan is back with the definitive book on Singapore’s kueh, sharing everything you need to know about local kueh culture.\u003c\/p\u003e\n\u003cp\u003eMuch more than just a collection of recipes,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Way of Kueh\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003edelves into the topic with a lyrical, insightful and practical approach. It traverses kueh families and genres, key kueh-making techniques, the seasonality and social significance of kueh, and the importance of both tradition and innovation. Local kueh artisans from all walks of life share their stories and perspectives in interviews, while short essays muse on the histories, regional and colonial influences, science and symbolism behind this most diverse of food genres.\u003c\/p\u003e\n\u003cp\u003eHelpful glossaries on key ingredients and essential kitchen tools will equip you to tackle over 100 detailed and precise recipes for kuehs from across Singapore’s communities, from ang koo kueh to kueh bakar, kueh kaswi to jian dui, steamed and baked kueh lapis varieties, and many more, including rare and endangered items such as sesagun, putugal and bak kueh.\u003cbr\u003e\u003cbr\u003eMaking kueh is truly and traditionally a labour of love.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Way of Kueh\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ewas born from a desire to inspire and encourage Singaporeans to make and enjoy kueh together with their families and friends, to celebrate, preserve and progress this unique and rich part of our national food heritage.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\"If, like Tan, more Singaporeans see the primacy in heritage home- cooking, maybe one day we too can all sit down at the table, wordlessly savouring a homemade delicacy - together.\" \u003cbr\u003e\u003cstrong\u003e—\u003cem\u003eThe Straits Times\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"A wonderful adventure into Singapore’s kuehs and kueh culture, traversing cultures, cuisines and culinary history of Singapore’s Malay, Chinese, Peranakan and Eurasian communities.\"\u003cbr\u003e\u003cstrong\u003e—\u003cem\u003eFood Koel\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"This is more movement than book ... Beyond providing mere guidance on the art of kueh making, the book delves deep into the science and culture of kueh and pays homage to the personal experiences of respected kueh masters across the country.\"\u003cbr\u003e\u003cstrong\u003e—\u003cem\u003eThe Peak\u003c\/em\u003e magazine\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Truly a triumph of research and industry.\"\u003cstrong\u003e\u003cbr\u003e—\u003cem\u003eThe Star\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The book can be thought of as a kueh encyclopedia which also documents kueh's history, regional connections and colonial influences through essays and interviews with artisans who make kueh.\" \u003cbr\u003e\u003cstrong\u003e—\u003cem\u003eTodayonline\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e“There is no future without respect for the past and Christopher Tan’s detailed ode to the treasures of Singapore’s kueh heritage provides the first and definitive tome featuring the history and culture of Kueh, the authentic culinary techniques and complete recipes with step-by-step photos layered with love with the personal stories he shares of Singapore’s traditional kueh makers. This is a landmark academic and yet folksy food and recipe book for Singapore and culinarians around the world and provides the past with which they can re-create kuehs with authenticity or a reference for culinarians who want to experiment and create the Next Great Singapore Kueh.”\u003cbr\u003e\u003cstrong\u003e—Violet Oon, Chef, Culinary Curator\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A noteworthy ode to heritage cakes.\" \u003cstrong\u003e—\u003cem\u003eTatler Singapore\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eChristopher Tan\u003c\/strong\u003e, 47 (\u003c\/span\u003e\u003ca href=\"https:\/\/slack-redir.net\/link?url=http%3A%2F%2Fwww.foodfella.com\" target=\"_blank\"\u003ewww.foodfella.com\u003c\/a\u003e\u003cspan\u003e) is an award-winning writer, cooking instructor and photographer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHe has been commentator on and chronicler of food, culture and heritage for publications such as Singapore's\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSunday Times\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eStraits Times\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Peak\u003c\/i\u003e, and America’s\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSaveur\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003emagazine. He believes that what we eat is but the littlest part of any food encounter: it is in the how, why, when, where and with whom we eat that much of its flavour lies.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eChristopher has given talks and demonstrations at Singapore’s National Museum, Peranakan Museum and National Library, the Culinary Institute of America in Napa Valley, Paris’ Le Musée Quai Branly, the Sydney International Food Festival, the Singapore Writers Festival, and the annual Kueh Appreciation Day organised by Slow Food Singapore, the local chapter of the international grassroots association devoted to preserving heritage food and culture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHe has authored and co-authored numerous cookbooks. His most recent cookbooks include\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Way of Kueh\u003c\/i\u003e, a collection of recipes that pays homage to numerous kueh traditions; \u003ci\u003eNerdBaker\u003c\/i\u003e, a memoir-cum-baking book;\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eCheat Sheet,\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ea compilation of his\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSunday Times\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ecolumns; and\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ePeacetime Kitchen\u003c\/i\u003e, a collection of re-envisioned recipes from the WW2 era.\u003c\/p\u003e\n\u003cp\u003eChristopher teaches cooking, baking and kueh classes regularly at The Kitchen Society in Singapore. Find him on Instagram at @thewayofkueh.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003ciframe style=\"border: none; overflow: hidden;\" height=\"200\" width=\"350\" src=\"https:\/\/www.facebook.com\/plugins\/video.php?href=https%3A%2F%2Fwww.facebook.com%2FCNA938%2Fvideos%2F691560688007941%2F\u0026amp;show_text=0\u0026amp;width=480\"\u003e\u003c\/iframe\u003e\n\u003cp\u003e\u003ciframe height=\"100\" width=\"60%\" src=\"https:\/\/omny.fm\/shows\/makan-kakis-with-denise-tan\/makan-kakis-with-denise-author-christopher-tan-the\/embed?style=cover\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"100\" width=\"60%\" src=\"https:\/\/omny.fm\/shows\/makan-kakis-with-denise-tan\/makan-kakis-with-denise-author-christopher-tan-t-1\/embed?style=cover\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Epigram Books","offers":[{"title":"Default Title","offer_id":39247278702705,"sku":"9789814845366","price":47.9,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/WayofKueh-4th-V1-CVF.jpg?v=1622108789"},{"product_id":"how-to-cook-everything-singaporean","title":"How to Cook Everything Singaporean","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003ePraise\u003c\/li\u003e\n\u003cli\u003eAbout the Author\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003cstrong\u003eWinner of the 2021 Singapore Book Awards: Best Illustrated Non-Fiction Title \u0026amp; Book of the Year (Honorable Mention)\u003cbr\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/HowtoCookEverythingSingaporean-Sample_2.pdf?v=1602663516\"\u003e\u003cbr\u003eLook inside the book\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eThis is \u003cem\u003ethe\u003c\/em\u003e go-to encyclopaedic compendium for Singaporean food every household should have. \u003c\/strong\u003e\u003cstrong\u003eFeatures contributions from some of Singapore’s most exciting chefs, including Bjorn Shen, Violet Oon and Willin Low.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor the first time ever, a comprehensive guide to Singaporean cuisine is available. Featuring over 1,000 recipes of familiar home-cooked and hawker favourites from the various ethnic groups, as well as contributions from some of Singapore’s most exciting chefs, you can find something to satisfy every palate—from simple comfort food to something more gastronomically adventurous.\u003c\/p\u003e\n\u003cp\u003eCompiled and tested by Denise Fletcher, former executive chef at Quentin's Bar and Restaurant, Sentosa, these authentic recipes are written in a casual and approachable style. Broken down into clear, simple steps, even those new to Southeast Asian cuisine will find \u003cem\u003eHow to Cook Everything Singaporean\u003c\/em\u003e easy to use and an essential companion in the kitchen.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e“If you're looking for the most indispensable Singapore cookbook, this is it!”\u003cbr\u003e\u003cstrong\u003e—Dr Leslie Tay, food blogger (ieatishootipost.sg) and author of \u003cem\u003e\u003ca href=\"https:\/\/epigrambookshop.xyz\/products\/only-the-best?_pos=1\u0026amp;_sid=495f06f3e\u0026amp;_ss=r\"\u003eOnly the Best! The ieatishootipost Guide to Singapore's Shiokest Hawker Food\u2028\u003cbr\u003e\u003cbr\u003e\u003c\/a\u003e\u003c\/em\u003e\u003c\/strong\u003e\"Fletcher, the executive chef at Quentin's Bar \u0026amp; Restaurant in Sentosa, hopes that the book will be an indispensable companion in the kitchen—although given that its heft, it will probably need its own stand!\"\u003cbr\u003e\u003cem\u003e\u003cstrong\u003e—The Straits Times\u003c\/strong\u003e\u003ca href=\"https:\/\/epigrambookshop.xyz\/products\/only-the-best?_pos=1\u0026amp;_sid=495f06f3e\u0026amp;_ss=r\"\u003e\u003cbr\u003e\u003c\/a\u003e\u003c\/em\u003e\u003cem\u003e\u003ca href=\"https:\/\/epigrambookshop.xyz\/products\/only-the-best?_pos=1\u0026amp;_sid=495f06f3e\u0026amp;_ss=r\"\u003e\u003cbr\u003e\u003c\/a\u003e\u003c\/em\u003e\"Think it’s just hawker fare and zhi char? Think again, with extra special contributions from renowned chefs such as Violet Oon, Willin Low and Bjorn Shen, to make sure you become a kitchen god and impress your family and friends.\"\u003cbr\u003e\u003cstrong\u003e—bakchormeeboy\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e\u003ca data-mce-fragment=\"1\" href=\"https:\/\/epigrambookshop.xyz\/collections\/authors\/author_denise-fletcher\"\u003e\u003cb data-mce-fragment=\"1\"\u003eDenise Fletcher\u003c\/b\u003e\u003c\/a\u003e\u003c\/span\u003e is the food editor at Epigram Books. True to the cultural mix reflected in Singaporean cuisine, she is of Portuguese descent on her maternal side, Scottish descent on her paternal side, is married to an Indonesian, and also has Peranakan connections as her step-great-grandmother was a Nyonya.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003eBorn-and-bred in Singapore, she received her culinary training at SHATEC and is the proud mother of three grown sons.\u003cspan data-mce-fragment=\"1\" class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eDenise was previously a partner in a food stall specialising in Eurasian and other Singaporean dishes, and the former executive chef at Quentin’s Bar \u0026amp; Restaurant, Sentosa. She is the author of three cookbooks, Quickies: Morning, Noon and Night (2009), \u003ca data-mce-fragment=\"1\" href=\"https:\/\/epigrambookshop.xyz\/collections\/authors\/products\/mums-not-cooking\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eMum’s Not Cooking: Favourite Singaporean Recipes for the Near Clueless or Plain Lazy\u003c\/i\u003e\u003c\/span\u003e\u003c\/a\u003e (2012), and \u003ci data-mce-fragment=\"1\"\u003eHow to Cook Everything Singaporean\u003c\/i\u003e (2020).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Epigram Books","offers":[{"title":"Default Title","offer_id":39250120867953,"sku":"9789810780005","price":74.9,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/HowtoCook-CVF.jpg?v=1627282779"},{"product_id":"nerdbaker-and-the-way-of-kueh-bundle","title":"NerdBaker and The Way of Kueh Bundle","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eNerdBaker\u003c\/li\u003e\n\u003cli\u003eNerdBaker 2\u003c\/li\u003e\n\u003cli\u003eThe Way of Kueh\u003c\/li\u003e\n\u003cli\u003eAbout the Author\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003cstrong\u003eGet the \u003cem\u003eNerdBaker Bundle\u003c\/em\u003e \u003ca href=\"https:\/\/epigrambookshop.xyz\/products\/nerdbaker-bundle\" target=\"_blank\"\u003ehere\u003c\/a\u003e!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/Nerdbaker_sample.pdf?11704029096128932006\"\u003eLook inside \u003c\/a\u003e\u003cem\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/Nerdbaker_sample.pdf?11704029096128932006\"\u003eNerdBaker\u003c\/a\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFood writer and cooking teacher Christopher Tan busts the world of home baking wide open, with unique recipes, stories and detailed knead-to-know advice from the deepest corners of a true oven nerd’s mind. Explore over 60 breads, cakes, cookies and dishes inspired by his life, travels and food obsessions. Geek out with him over ‘intelligent’ black rice cake, homemade Pocky, the tangled histories of puff pastry and a breathtaking luncheon meat extravaganza. Learn how to make Banhmiclairs, smoked cloud cookies, bundt cake with built-in frosting and much more. Follow the \u003cem\u003eNerdBaker\u003c\/em\u003e through the oven door into a whole new baking dimension.\u003c\/p\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/masm1tBJdrU\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\n\u003cp\u003e\u003cstrong\u003eCover Type:\u003c\/strong\u003e Paperback\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGet the \u003cem\u003eNerdBaker Bundle\u003c\/em\u003e \u003ca href=\"https:\/\/epigrambookshop.xyz\/products\/nerdbaker-bundle\" target=\"_blank\"\u003ehere\u003c\/a\u003e!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/NerdBaker2-Sample.pdf?v=1704360914\" rel=\"noopener noreferrer\" target=\"_blank\"\u003e\u003cstrong\u003eLook inside Nerdbaker 2\u003c\/strong\u003e\u003c\/a\u003e\u003cstrong\u003e   |   \u003ca href=\"https:\/\/bookfies.com\/ebook\/1017\/nerdbaker-2\" target=\"_blank\"\u003eGet the E-book\u003c\/a\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003eThe \u003ca href=\"https:\/\/epigrambookshop.xyz\/products\/nerdbaker\" target=\"_blank\"\u003e\u003cem\u003eNerdBaker\u003c\/em\u003e\u003c\/a\u003e returns with more unique bakes for all.\u003c\/p\u003e\n\u003cp\u003eBest-selling food writer and cooking instructor Christopher Tan is back with a bang following the triumph of \u003ca href=\"https:\/\/epigrambookshop.xyz\/products\/nerdbaker\" target=\"_blank\"\u003e\u003cem\u003eNerdBaker\u003c\/em\u003e\u003c\/a\u003e. From familiar favourites such as butterfly fritters and youtiao to special-occasion bakes like Pandan Kaya Butterkuchen and Durian Tropezienne, \u003cem\u003eTales from the Yeast Indies\u003c\/em\u003e blends fun and sophistication in baking. Featuring over 60 recipes written in a quirky yet detailed manner, this is perfect for bakers of all backgrounds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCover Type:\u003c\/strong\u003e Paperback\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGet the \u003cem\u003eNerdBaker Bundle\u003c\/em\u003e \u003ca href=\"https:\/\/epigrambookshop.xyz\/products\/nerdbaker-bundle\" target=\"_blank\"\u003ehere\u003c\/a\u003e!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/WayofKueh-Sample.pdf?1031\" target=\"_blank\"\u003eLook inside \u003cem\u003eThe Way of Kueh\u003c\/em\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFood writer, cooking instructor and author Christopher Tan is back with the definitive book on Singapore’s kueh, sharing everything you need to know about local kueh culture.\u003c\/p\u003e\n\u003cp\u003eMuch more than just a collection of recipes, \u003cem\u003eThe Way of Kueh\u003c\/em\u003e delves into the topic with a lyrical, insightful and practical approach. It traverses kueh families and genres, key kueh-making techniques, the seasonality and social significance of kueh, and the importance of both tradition and innovation. Local kueh artisans from all walks of life share their stories and perspectives in interviews, while short essays muse on the histories, regional and colonial influences, science and symbolism behind this most diverse of food genres.\u003c\/p\u003e\n\u003cp\u003eHelpful glossaries on key ingredients and essential kitchen tools will equip you to tackle over 100 detailed and precise recipes for kuehs from across Singapore’s communities, from ang koo kueh to kueh bakar, kueh kaswi to jian dui, steamed and baked kueh lapis varieties, and many more, including rare and endangered items such as sesagun, putugal and bak kueh.\u003c\/p\u003e\n\u003cp\u003eMaking kueh is truly and traditionally a labour of love. \u003cem\u003eThe Way of Kueh\u003c\/em\u003e was born from a desire to inspire and encourage Singaporeans to make and enjoy kueh together with their families and friends, to celebrate, preserve and progress this unique and rich part of our national food heritage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ciframe style=\"background-color: #ffffff !important; border: 1px solid #ec9329 !important; min-width: 220px !important; min-height: 210px !important; max-height: 600px !important; pointer-events: all !important; z-index: 999 !important;\"\u003e\u003c\/iframe\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/omny.fm\/shows\/makan-kakis-with-denise-tan\/makan-kakis-with-denise-author-christopher-tan-the\/embed?style=cover\" width=\"100%\" height=\"180\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/omny.fm\/shows\/makan-kakis-with-denise-tan\/makan-kakis-with-denise-author-christopher-tan-t-1\/embed?style=cover\" width=\"100%\" height=\"180\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCover Type:\u003c\/strong\u003e Hardcover\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eWriter, photographer, speaker and cooking instructor \u003cstrong\u003eChristopher Tan\u003c\/strong\u003e has contributed to local and international publications for twenty-five years. He has given talks and demonstrations on food, heritage and culture in Singapore, Australia, America and France. His most recent cookbook, \u003ca href=\"https:\/\/epigrambookshop.xyz\/products\/the-way-of-kueh-savouring-saving-singapore-s-heritage-desserts\" target=\"_blank\"\u003e\u003cem\u003eThe Way of Kueh\u003c\/em\u003e\u003c\/a\u003e, was dubbed Best Illustrated Non-Fiction Book and also Book of the Year at the 2020 Singapore Book Awards.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Epigram Books","offers":[{"title":"NerdBaker \u0026 The Way of Kueh","offer_id":47370519740713,"sku":"","price":83.52,"currency_code":"SGD","in_stock":false},{"title":"NerdBaker 2 \u0026 The Way of Kueh","offer_id":47370519773481,"sku":"","price":83.52,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/BundleBanner-03_9db6c0fb-e010-4e4b-8516-632523c99b76.png?v=1703066195"},{"product_id":"heritage-cookbook-bundle","title":"Heritage Cookbook Bundle","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003ePraise\u003c\/li\u003e\n\u003cli\u003eAbout the Author\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/HERIT-Choy-Sample.pdf?717\"\u003eLook inside the book\u003c\/a\u003e\u003c\/strong\u003e\u003cstrong\u003e   |   \u003ca href=\"https:\/\/farisbooks.com\/book\/268\/Madam-Choys-Cantonese-Recipes\" target=\"_blank\"\u003eGet the E-book\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHaving turned 85 years old this year, Madam Choy has a collection of Cantonese recipes which she has kept from newspapers and magazines over the last fifty years—all of them fondly adapted to her own style. Born in a well-to-do family in Seremban, she didn’t really have a chance to cook until she was married at 16 and came to Singapore. Her love for cooking grew only in 1957, when she moved to a bigger house with a large kitchen of her own.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAs someone who has a discerning tongue, Madam Choy often taught her children the language of food tasting. Texture and fragrance were as important as food to taste. Noodles should be darn ngah “spring off the teeth”. Fried dishes must have wok hei (“breath of the wok”). More such Cantonese terms can be found in the book.\u003c\/p\u003e\n\u003cp\u003eTo Madam Choy, cooking is more art than science. Nothing is measured and every ingredient is added by instinct. After fifty years of tasting and trying, she has more than ninety recipes ready to share. Some of the Cantonese recipes in the book range from the higher-end ones such as Abalones in Oyster Sauce, Bird’s Nest Chicken Soup, and Cordyceps soup, to simpler ones such as Bitter Gourd Omelette, Potato Cakes, and Salt Baked Chicken.\u003c\/p\u003e\n\u003cp\u003eThis book of Cantonese recipes is compiled with the help of Madam Choy’s daughter, Lulin Reutens.\u003c\/p\u003e\n\u003cp\u003eThis third revised edition has been updated with the addition of seven new mouth-watering recipes, including Eight Treasures Beancurd and Braised Pork Belly in Dark Soya Sauce.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003eMadam Choy’s Cantonese Recipes\u003c\/em\u003e is part of Epigram Books’ award-winning Heritage Cookbook series, which showcases the best of Singapore’s major cuisines through authentic family recipes. \u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e“She is no culinary doyen, but with more than 50 years of cooking experience, avid home cook Choy Wai Yuen, 85, has amassed a wealth of recipes.”\u003cbr\u003e\u003cstrong\u003e—\u003cem\u003eThe Straits Times\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“Ms Lulin Reutens is known to wield the pen better than the pan, but she took the trouble to diligently archive those recipes and test them out.”\u003cbr\u003e\u003cstrong\u003e—\u003cem\u003eThe New Paper\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“In other words, it’s comfort food the likes of which you won’t find Jamie or Delia writing about. And it’s all the better for it.”\u003cbr\u003e\u003cstrong\u003e—\u003cem\u003eTimeOut\u003c\/em\u003e \u003cem\u003eSingapore\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e“Like the journalist that she is, Ms Reutens, the late Madam Choy’s daughter, makes the recipes so short, sweet and simple that they are so easy to follow.”\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003e\u003cspan style=\"color: #000000;\"\u003e—\u003cem\u003eAsiaone\u003c\/em\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eLulin Reutens\u003c\/strong\u003e worked as a journalist for \u003cem\u003eThe Straits Times\u003c\/em\u003e for over 20 years and subsequently as an editorial consultant and writer for 16 years before retiring in 2010. She loves the outdoors and has at different times been passionate about water-skiing, scuba diving and mountain trekking. An eager home cook and baker, she enjoys feeding family and friends—she once made brownies at Everest base camp at 5,300m for the sherpas. Her son is the owner and chef of a restaurant in Manhattan, but no, she does not help with the cooking there.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Epigram Books","offers":[{"title":"Default Title","offer_id":39571829162097,"sku":"","price":48.9,"currency_code":"SGD","in_stock":false}]},{"product_id":"mak-cik-fatimah-s-malay-recipes","title":"Mak Cik Fatimah’s Malay Recipes","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eAbout the Author\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca rel=\"noopener noreferrer\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/HERIT-MakCik-Sample.pdf?v=1657097107\" target=\"_blank\"\u003eLook inside the book\u003c\/a\u003e   |   \u003ca href=\"https:\/\/bookfies.com\/ebook\/1020\/mak-cik-fatimahs-malay-recipes\" target=\"_blank\" rel=\"noopener\"\u003eGet the E-book here\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEnjoy the rich culinary heritage of the Malay community with this slim, elegant cookbook, which features over 80 authentic family recipes. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBesides familiar and well-loved Malay classics like Sambal Goreng and Rendang, this book features little-known traditional dishes exclusive to the authors’ family, compiled by Mak Cik Fatimah's son, Anuar.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eNow, you too can enjoy traditional Malay dishes and treat your family to wonderful feasts, just like Mak Cik Fatimah did.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eMak Cik Fatimah’s Malay Recipes\u003c\/em\u003e is part of Epigram Books’ award-winning \u003ca href=\"https:\/\/epigrambookshop.xyz\/collections\/series_all\/series_heritage-cookbooks\" target=\"_blank\"\u003eHeritage Cookbook series\u003c\/a\u003e, which showcases the best of Singapore’s major cuisines through authentic family recipes.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAnuar bin Abu\u003c\/strong\u003e is well-known in local design circles. He is also an avid and talented cook and professional caterer.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Epigram Books","offers":[{"title":"Default Title","offer_id":39791758639217,"sku":"9789814615167","price":26.9,"currency_code":"SGD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/MakCik-CV-300.jpg?v=1653443130"},{"product_id":"agak-agak-chukop-rasa-recipes-and-stories-from-my-peranakan-childhood","title":"Agak-Agak, Chukop Rasa: Recipes and Stories from My Peranakan Childhood","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eAbout the Author \u0026amp; Illustrator\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003cstrong\u003eShortlisted for Singapore Literature Prize 2024 (Best Debut: Creative Nonfiction in English)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/ChukopRasa-Sample.pdf?v=1671613440\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eLook inside the book\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eGavin Koh\u003c\/strong\u003e, a kampung boy from Highland Road, shares 64 of his grandmother's mouth-watering recipes, including Kiam Chye Ark, steamed Horseshoe Crab, Kueh Chang and Kueh Lapis Legit. The author's engaging family stories, laced with gentle humour and wistfulness, lovingly recall the Singapore of yesteryear. \u003cbr\u003e\u003cbr\u003eWith detailed yet easy-to-follow steps and charmingly illustrated spreads, learn how to prepare Nyonya feasts, tenderise beef in a snap, decorate pineapple tarts and make delicious, never-fail pork crackling, just like his grandmother used to.\u003cbr\u003e\u003cbr\u003eFollow Gavin on Instagram at \u003ca href=\"https:\/\/www.instagram.com\/chukoprasa\/\" target=\"_blank\"\u003ehttps:\/\/www.instagram.com\/chukoprasa\u003c\/a\u003e!\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGavin Koh's\u003c\/strong\u003e job as a medical researcher has taken him from the Philippines to Peru, but between sisig and ceviche, it was his grandmother's cooking that he missed the most. Gavin's desire to document and reproduce the dishes he grew up eating as a child, led him to fumigate whole apartment blocks with toasted belachan and to wake the neighbours with the sound of spices being pounded in a granite mortar. Out of this chaos, \u003cem\u003eAgak-Agak, Chukop Rasa\u003c\/em\u003e was born.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eQin Yi\u003c\/strong\u003e is an art director, illustrator and letterer with a decade's experience in the publishing industry. Her corporate clients include The Istana, and National Gallery Singapore, amongst others. She has also illustrated two children's books, \u003ca href=\"https:\/\/epigrambookshop.xyz\/products\/tillys-under-the-weather\" target=\"_blank\"\u003e\u003cem\u003eTilly’s Under the Weather\u003c\/em\u003e\u003c\/a\u003e and \u003ca href=\"https:\/\/epigrambookshop.xyz\/products\/kalis-frog-in-the-throat\" target=\"_blank\"\u003e\u003cem\u003eKali’s Frog in the Throat\u003c\/em\u003e\u003c\/a\u003e. Qin Yi learnt to draw by drawing. Apart from art and design, her interests include waking up early to jump rope and eating kueh lapis layer by layer.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Epigram Books","offers":[{"title":"Default Title","offer_id":51334956089641,"sku":"9789814984812","price":44.9,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/ChukopRasa-CVF-300.jpg?v=1666866205"},{"product_id":"masak-masak-asian-cooking-for-kids","title":"Masak-masak: Asian Cooking for Kids","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eAbout the Author\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003cstrong\u003eShortlisted for  Singapore Book Awards 2024 (Best Food Book)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/Masak-Masak_Sample.pdf?v=1687837057\" target=\"_blank\"\u003eLook inside the book\u003c\/a\u003e   |   \u003ca href=\"https:\/\/bookfies.com\/ebook\/948\/masakmasak\" target=\"_blank\"\u003eGet the E-book\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWith clear references and tips on how to get started in the kitchen and detailed illustrated instructions on how to make family favourites like laksa pesto spaghetti, saffron rice, Kopitiam-style eggs and agar-agar jellies, this cookbook will inspire children to whip up tasty meals that everyone can enjoy.\u003c\/p\u003e\n\u003cp\u003eA wonderful introduction to Asian food for children who are new to cooking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eElena Yeo\u003c\/strong\u003e is passionate about teaching kids how to cook. Her heartfelt wish is that Masak-masak will inspire families to cook together and nurture a love for food that can be passed on to the next generation. When not cooking or sewing her own clothes, Elena works as a Creative Producer specialising in theatre, audio-based works and other arts events. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eArti Daryanani\u003c\/strong\u003e loves cooking and creating new recipes and believes in the importance of understanding one’s culinary heritage. She hopes to help children and grown-ups get over their fear of cooking and be creative in the kitchen. When not cooking or developing new recipes, Arti works as a general manager of a law firm and enjoys being a wellness and life coach.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Epigram Books","offers":[{"title":"Default Title","offer_id":45078904013097,"sku":"9789815105100","price":44.9,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/MasakMasak_CVF-300.jpg?v=1684466229"},{"product_id":"nerdbaker-2-tales-from-the-yeast-indies","title":"NerdBaker 2: Tales from the Yeast Indies","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eAbout the Author\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003ca rel=\"noopener noreferrer\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/NerdBaker2-Sample.pdf?v=1704360914\" target=\"_blank\"\u003e\u003cstrong\u003eLook inside the book\u003c\/strong\u003e\u003c\/a\u003e\u003cstrong\u003e   |   \u003ca href=\"https:\/\/bookfies.com\/ebook\/1017\/nerdbaker-2\" target=\"_blank\"\u003eGet the E-book\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eThe \u003ca href=\"https:\/\/epigrambookshop.xyz\/products\/nerdbaker\" target=\"_blank\"\u003e\u003cem\u003eNerdBaker\u003c\/em\u003e\u003c\/a\u003e returns with more unique bakes for all.\u003c\/p\u003e\n\u003cp\u003eBest-selling food writer and cooking instructor Christopher Tan is back with a bang following the triumph of \u003ca rel=\"noopener noreferrer\" href=\"https:\/\/epigrambookshop.xyz\/products\/nerdbaker\" target=\"_blank\"\u003e\u003cem\u003eNerdBaker\u003c\/em\u003e\u003c\/a\u003e. From familiar favourites such as butterfly fritters and youtiao to special-occasion bakes like Pandan Kaya Butterkuchen and Durian Tropezienne, \u003cem\u003eTales from the Yeast Indies\u003c\/em\u003e blends fun and sophistication in baking. Featuring over 60 recipes written in a quirky yet detailed manner, this is perfect for bakers of all backgrounds.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eWriter, photographer, speaker and cooking instructor \u003cstrong\u003eChristopher Tan\u003c\/strong\u003e has contributed to local and international publications for twenty-five years. He has given talks and demonstrations on food, heritage and culture in Singapore, Australia, America and France. His most recent cookbook, \u003ca href=\"https:\/\/epigrambookshop.xyz\/products\/the-way-of-kueh-savouring-saving-singapore-s-heritage-desserts\" target=\"_blank\"\u003e\u003cem\u003eThe Way of Kueh\u003c\/em\u003e\u003c\/a\u003e, was dubbed Best Illustrated Non-Fiction Book and also Book of the Year at the 2020 Singapore Book Awards.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Epigram Books","offers":[{"title":"Default Title","offer_id":51334958448937,"sku":"9789815105407","price":44.9,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/NerdBaker2_CV_1.jpg?v=1700717703"},{"product_id":"lala-land-singapores-seafood-heritage","title":"Lala-land: Singapore's Seafood Heritage","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eAbout the Editor\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003ca rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/LaLaLand-Sample.pdf?v=1714458361\" target=\"_blank\"\u003e\u003cstrong\u003eLook inside the book\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eWinner for the Singapore Book Awards 2025 - The Juliet David Best Food Book\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eFrom familiar seafood favourites such as prawn and mackerel, to unusual fares such as pufferfish, \u003cem\u003eLala-land: Singapore’s Seafood Heritage\u003c\/em\u003e is a fascinating exploration of Singapore’s marine environment and its remarkable relation to society. Learn about the history of quintessential Singaporean dishes and their impact on ecology, economy and culture. Includes over 20 recipes for beloved dishes such as Char Kway Teow, Laksa and many more.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAnthony D. Medrano\u003c\/strong\u003e is the NUS Presidential Young Professor of Environmental Studies at Yale-NUS College. He also holds appointments in the Department of History at the National University of Singapore as the Lee Kong Chian Natural History Museum. His teaching and scholarship explore the intersections of food, culture, heritage, and biodiversity in Singapore and Southeast Asia.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Epigram Books","offers":[{"title":"Default Title","offer_id":47802286309673,"sku":"9789815105421","price":44.9,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/LaLaLand-CVF-300.jpg?v=1713867658"},{"product_id":"the-domestic-goddess-wannabe-celebrates","title":"The Domestic Goddess Wannabe Celebrates","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eAbout the Author\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/DG_Celebrates__Sample.pdf?v=1728636499\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eLook inside the book\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eElevate any party with effortlessly delicious recipes that are sure to impress.\u003c\/p\u003e\n\u003cp\u003eAward-winning blogger and cooking instructor Diana Gale returns with \u003cem\u003eThe Domestic Goddess Wannabe Celebrates\u003c\/em\u003e, the go-to guide for exceptional celebrations fit for cooks and bakers of all backgrounds. From Christmas feasts to Chinese New Year bounties and whimsical kids' parties, discover a collection of easy-to-follow and delectable recipes for memorable festivities.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eDiana Gale\u003c\/strong\u003e is a food blogger and full-time culinary instructor who conducts cooking and baking workshops. She is a two-time winner of the Best Cooking Blog in the Singapore Blog Awards. Her first cookbook, \u003cem\u003e\u003ca rel=\"noopener\" href=\"https:\/\/epigrambookshop.xyz\/products\/the-domestic-goddess-wannabe-bakes\" target=\"_blank\"\u003eThe Domestic Goddess Wannabe Bakes\u003c\/a\u003e\u003c\/em\u003e, was shortlisted to represent Singapore for the Best in the World in the Gourmand World Awards 2019.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Epigram Books","offers":[{"title":"Default Title","offer_id":49259267031337,"sku":"9789815105766","price":44.9,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/DG-Celebrates-CV.jpg?v=1726207683"},{"product_id":"the-new-mrs-lees-cookbook-volume-1-peranakan-cuisine","title":"The New Mrs Lee's Cookbook: Volume 1 (Peranakan Cuisine)","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eAbout the Author\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003eIt started out as a labour of love for her family, which 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 home-cooked 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eShermay Lee\u003c\/b\u003e\u003cspan\u003e is a food consultant and award-winning cookbook author specialising in Singapore heritage and Peranakan cuisine. Her most recent endeavour and role is as founder and owner of her eponymous label, Shermay's Singapore Fine Food, which features a range of her sauces and crackers.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAs part of her food consultancy, Singapore Airlines tapped on Shermay's culinary expertise to commemorate Singapore's 50th birthday with the creation of a three-month long \"Singapore Heritage Cuisine\" menu, available across all cabin classes and lounges. This appointment makes her the first born and bred Singaporean, first Peranakan and amongst only a handful of female chefs who has collaborated with on an international scale. She has worked with The Clifford Pier at The Fullerton Bay Hotel, an iconic 5-star hotel. For SG50, Singapore's golden jubilee year, she curated a special menu \"Singapore's Culinary Grande Dames\" featuring dishes by Mrs Lee Chin Koon (her grandmother), Mrs Leong Yee Soo (her grandaunt) and Mrs Ellice Handy (her former school principal); all of whom were pioneer Singaporean cookbook authors.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Epigram Books","offers":[{"title":"Default Title","offer_id":52248790368553,"sku":"9789811212628","price":60.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/mrs-lee-cookbook-peranakan_cacfcf46-7a5e-429f-8ccb-fda12da5d8ba.jpg?v=1599493860"},{"product_id":"terry-tan-s-peranakan-classics","title":"Terry Tan’s Peranakan Classics (Preorder)","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eAbout the Author\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003cstrong\u003eAll preorders for this title will be autographed! Expect to receive it by the end of June. If you are ordering other titles, order this preorder separately to receive the other titles first.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e—\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTerry Tan returns with a whole new edition of his first Peranakan cookbook.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRenowned Asian cookbook author and former London executive chef Terry Tan revamps his beloved \u003cem\u003eStraits Chinese Cookbook\u003c\/em\u003e with a fresh take on Peranakan cuisine. Drawing from his family’s treasured recipes and adding contemporary twists, this book offers a glimpse into the rich culinary heritage of the Peranakans. Designed for today’s busy cooks, the recipes are simple, yet retain the authentic flavours that have made Peranakan food famous. Perfect for both home chefs and food culture aficionados, the book also includes fascinating insights into the history and traditions of this unique community.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eTerry Tan\u003c\/strong\u003e grew up in a Peranakan family and learnt to cook from his mother at age 12. He later became a food writer and worked as an executive chef in a Singaporean restaurant in London. During his 40-odd years in the UK, he ran a cookery school and wrote 45 Asian cookbooks. His \u003cem\u003eAsian Cook\u003c\/em\u003e (2003) was named the best Asian cookbook in the world by the Gourmand World Awards, which also awarded \u003cem\u003eChina: A Cookbook\u003c\/em\u003e (2020) in the same global category. 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