{"title":"Food \u0026 Drinks","description":"\u003cp\u003eWant to learn how to cook everything and anything you can find in Singapore? You've come to the right place!\u003c\/p\u003e\n\u003cp\u003eWhether it's a simple fried rice dish or a fabulous feast for friends, whether it's comfort food or a gastronomic adventure you're after—you'll find everything you need to make that perfect meal here.\u003c\/p\u003e","products":[{"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":"plantasia-a-vegetarian-cookbook-through-asia","title":"Plantasia: A Vegetarian Cookbook Through Asia","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\u003cem\u003eTransform the way you cook and think about vegetables with Plantasia by Pamelia Chia, which showcases Asia’s diversity through the eyes of 25 cooks and 88 vegetarian recipes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eBorn in the ‘90s, Pamelia Chia grew up in Singapore eating meat and seafood in abundance. When a move to Australia highlighted the impact of climate change, she resolved to lower her meat consumption. Unsatisfied with leafy salads and grain bowls, she turned her gaze to Asia.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePlantasia\u003c\/em\u003e is the distillation of Chia’s journey in Asia’s vegetable wisdom. Whether you are a vegetarian, vegan, or omnivore, Plantasia is your guide to a better relationship with your greens, and equips you with the skills and techniques that you need to up your vegetable-cooking game. The range of vegetarian recipes in the book, such as Hot Butter Mushrooms, Split Pea Tofu Salad with Chilli Crisp, Podi-Rubbed Roasted Cauliflower and Thunder Tea Kimbap, exemplify the dynamic and satisfying creations that can result when we open our minds and kitchens to the diversity of Asian cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePlantasia\u003c\/em\u003e includes 24 interviews with cooks who have connections to different parts of Asia ranging from Tibet to Japan. Their stories will share how their food cultures celebrate vegetables, and inspire you to look at vegetables and see abundance and potential, rather than lack.\u003c\/p\u003e\n\u003cp\u003eThe contributors to \u003cem\u003ePlantasia\u003c\/em\u003e are:\u003cbr\u003e \u003cstrong\u003eAndrea Quynhgiao Nguyen\u003c\/strong\u003e, James Beard-winning author of \u003cem\u003eEver-Green Vietnamese\u003c\/em\u003e\u003cbr\u003e \u003cstrong\u003eBryan Koh\u003c\/strong\u003e, author of \u003cem\u003eMilk Pigs \u0026amp; Violet Gold\u003c\/em\u003e\u003cbr\u003e \u003cstrong\u003eCameron Stauch\u003c\/strong\u003e, author of \u003cem\u003eVegetarian Viet Nam\u003c\/em\u003e\u003cbr\u003e \u003cstrong\u003eCathie Carpio\u003c\/strong\u003e, hospitality consultant and researcher of Mindanaoan food culture\u003cbr\u003e \u003cstrong\u003eCathy Erway\u003c\/strong\u003e, James Beard Award and IACP Award-winning writer and author of \u003cem\u003eThe Food of Taiwan\u003c\/em\u003e\u003cbr\u003e \u003cstrong\u003eC-Y Chia and Shane Stanbridge\u003c\/strong\u003e, owners of \u003cem\u003eLion Dance Cafe\u003c\/em\u003e\u003cbr\u003e \u003cstrong\u003eGayan Pieris\u003c\/strong\u003e, executive chef of \u003cem\u003eMany Little Bar \u0026amp; Dining and Polperro Wines\u003c\/em\u003e\u003cbr\u003e \u003cstrong\u003eHairil Sukaime\u003c\/strong\u003e, a descendant of one of Singapore’s early tempeh artisans\u003cbr\u003e \u003cstrong\u003eIvy Chen\u003c\/strong\u003e, co-author of \u003cem\u003eMade in Taiwan\u003c\/em\u003e\u003cbr\u003e \u003cstrong\u003eJenny Lau\u003c\/strong\u003e, founder of \u003cem\u003eCelestial Peach\u003c\/em\u003e\u003cbr\u003e \u003cstrong\u003eJihee Shin\u003c\/strong\u003e, founder of \u003cem\u003eSarap Catering\u003c\/em\u003e and \u003cem\u003eJi Kimchi\u003c\/em\u003e\u003cbr\u003e \u003cstrong\u003eJohn Chantarasak\u003c\/strong\u003e, chef and co-founder of \u003cem\u003eAngloThai\u003c\/em\u003e and author of \u003cem\u003eKin Thai\u003c\/em\u003e\u003cbr\u003e \u003cstrong\u003eJulie Kleeman and Yeshi Jampa\u003c\/strong\u003e, restaurateurs and authors of \u003cem\u003eTaste Tibet\u003c\/em\u003e\u003cbr\u003e \u003cstrong\u003eKimberly Mendoza Camara\u003c\/strong\u003e, founder of \u003cem\u003eKora\u003c\/em\u003e\u003cbr\u003e \u003cstrong\u003eMaori Murota\u003c\/strong\u003e, author of \u003cem\u003eTokyo Cult Recipes\u003c\/em\u003e and \u003cem\u003eJapanese Home Cooking\u003c\/em\u003e\u003cbr\u003e \u003cstrong\u003eMinal Patel\u003c\/strong\u003e, executive chef of \u003cem\u003ePrashad\u003c\/em\u003e\u003cbr\u003e \u003cstrong\u003eO Tama Carey\u003c\/strong\u003e, author of \u003cem\u003eLanka Food\u003c\/em\u003e and restauranteur of \u003cem\u003eLankan Filling Station\u003c\/em\u003e\u003cbr\u003e \u003cstrong\u003ePetty Pandean-Elliott\u003c\/strong\u003e, author of \u003cem\u003eThe Indonesian Table\u003c\/em\u003e\u003cbr\u003e \u003cstrong\u003eRG Enriquez-Diez\u003c\/strong\u003e, founder of \u003cem\u003eAstig Vegan\u003c\/em\u003e\u003cbr\u003e \u003cstrong\u003eSonoko Sakai\u003c\/strong\u003e, author of \u003cem\u003eJapanese Home Cooking\u003c\/em\u003e\u003cbr\u003e \u003cstrong\u003eSunny Lee\u003c\/strong\u003e, chef and founder of \u003cem\u003eBanchan by Sunny Lee\u003c\/em\u003e\u003cbr\u003e \u003cstrong\u003eVasunthara\u003c\/strong\u003e, private dining chef and founder of \u003cem\u003eCutlery Optional\u003c\/em\u003e\u003cbr\u003e \u003cstrong\u003eWayan Kresna Yasa\u003c\/strong\u003e, chef and co-author of \u003cem\u003ePaon\u003c\/em\u003e\u003cbr\u003e \u003cstrong\u003eZoey Xinyi Gong\u003c\/strong\u003e, Traditional Chinese Medicine practitioner and co-founder of \u003cem\u003eThe Red Pavilion\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePlantasia\u003c\/em\u003e demonstrates that to eat plants is not to be deprived, but a celebration of all that nature has to offer, and is essential reading for vegetarians and meat-eaters alike.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e“This authoritative guide through Asian techniques and flavours will revolutionise your cooking. Brilliant, innovative and incredibly inspiring!”\u003cbr\u003e\u003cstrong\u003e—Mandy Yin, restaurateur and author of \u003cem\u003eSambal Shiok: The Malaysian Cookbook\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“Pamelia has written a vibrant and scrumptious ode to the vegetables of Asia. Her cookbook both honours tradition and pushes the boundaries on what a plant-based feast can look like.”\u003cbr\u003e\u003cstrong\u003e—Clarissa Wei, journalist and author of \u003cem\u003eMade in Taiwan\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“I love everything about \u003cem\u003ePlantasia\u003c\/em\u003e, from the vibrant imagery, refreshing design, stories, sketches and most of all the beautifully written selection of glorious recipes. I want to cook it all and will happily turn vegetarian for months to do so!”\u003cbr\u003e\u003cstrong\u003e—Karan Gokani, author of \u003cem\u003eHoppers: The Cookbook\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“\u003cem\u003ePlantasia\u003c\/em\u003e provides a beautiful and practical cornucopia of diverse delights. It is an excellent guide for what you might wish to eat, and provides the means for understanding how technique can be used to produce complex, balanced deliciousness. While reading it, I was compelled to stop, search my pantry and cook. I may never leave the kitchen!”\u003cbr\u003e\u003cstrong\u003e—Holly Davis, author of \u003cem\u003eFerment: A Guide to the Ancient Art of Culturing Foods\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“\u003cem\u003ePlantasia\u003c\/em\u003e is an absolute joy to read. Pamelia's gift for tasty prose and captivating visuals, along with a liberal seasoning of helpful cooking tips and Asian cultural anecdotes, make this a real gem of a cookbook. From tofu to chaat, thunder tea to peach gum — flavours and ingredients of our Asian upbringing that I adored — it's truly gratifying to see all these plant-based Asian ingredients shine!”\u003cbr\u003e\u003cstrong\u003e—Yi Jun Loh, writer and founder of \u003cem\u003eJun \u0026amp; Tonic\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“Pamelia’s newest book takes us on an exhilarating journey to Asian vegetable heaven. With a total of 25 cooks sharing stories and flavour-building techniques, this cookbook is a must-have for vegetable lovers and Asian food lovers alike.”\u003cbr\u003e\u003cstrong\u003e—Maureen Tan, culinary teacher and author of \u003cem\u003eJava\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“A thrilling collection of recipes from all over Asia. The flavours and colours of Pamelia Chia's recipes leap off the page.”\u003cbr\u003e\u003cstrong\u003e—Fuchsia Dunlop, author of \u003cem\u003eEvery Grain of Rice: Simple Chinese Home Cooking\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“This is a stunningly original book, rooted in a deep respect for Asian traditions, philosophies and ingredients and at the same time genuinely progressive in its approach. Pamelia’s extensive knowledge of cuisine has enabled her to contextualise her stories and vegetable-starring recipes in a way which demystifies and excites. The focus is on the pleasure-giving and nourishing value of plants rather than substitution or deprivation. \u003cem\u003ePlantasia\u003c\/em\u003e tantalises with gorgeous vegetables and innovative cooking methods, and I cannot wait to cook my way through the entire book.”\u003cbr\u003e\u003cstrong\u003e—Helen Goh, co-author of \u003cem\u003eOttolenghi Sweet\u003c\/em\u003e and columnist for \u003cem\u003eSydney Morning Herald\/The Age\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePamelia Chia\u003c\/strong\u003e is a cook and writer born and raised in Singapore. Though a graduate with an honours degree in Food Science and Technology, she decided to trade in her lab coat for chef whites. To encourage Singaporeans to return to the wet markets and be excited by regional produce, she published her first cookbook \u003cem\u003e\u003ca href=\"https:\/\/epigrambookshop.xyz\/products\/wet-market-to-table-a-modern-approach-to-fruit-and-vegetables\" target=\"_blank\"\u003eWet Market to Table: A Modern Approach to Fruit \u0026amp; Vegetables\u003c\/a\u003e\u003c\/em\u003e (Epigram Books, 2019), which became a national bestseller. She also writes Singapore Noodles, a newsletter with the mission of keeping Singapore’s food heritage alive. She currently lives with her husband, Wex, in the Netherlands.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Alkem","offers":[{"title":"Default Title","offer_id":46782036279593,"sku":"9789811869648","price":45.9,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/Plantasia_Cover.jpg?v=1695652732"},{"product_id":"nasi-when-rice-grains-cry-a-pictorial-guide-to-malay-rice-dishes","title":"Nasi: When Rice Grains Cry, A Pictorial Guide to Malay Rice Dishes","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eAbout the Author and Illustrator\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003cem\u003eNasi: When Rice Grains Cry\u003c\/em\u003e tells the stories of 12 quintessentially Malay rice dishes, eaten and enjoyed by people of Singapore, Malaysia, Indonesia and Brunei.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn essence, the book \u003cstrong\u003ecaptures the stories of rice dishes\u003c\/strong\u003e of the Malays in Singapore, Malaysia and Brunei while \u003cstrong\u003epromoting an appreciation\u003c\/strong\u003e for Asia’s staple food.\u003c\/li\u003e\n\u003cli\u003eEssential, as \u003cstrong\u003ethere is no book like this one\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eEducational for everyone, students, researchers, and foodies, who will be introduced not only to local rice culture but also to some \u003cstrong\u003eproverbs and literary aspects\u003c\/strong\u003e of rice.\u003c\/li\u003e\n\u003cli\u003eThere are about \u003cstrong\u003e50 beautiful illustrations\u003c\/strong\u003e in the book.\u003c\/li\u003e\n\u003cli\u003eThis book is designed with a classic open spine sewn with threads exposed, symbolising the exposed rice grains when they are dehusked from their paddy stalks.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThese small rice grains that we eat… they whisper forgotten stories. Tales relating to rice grains are diverse and varied, given that nasi or rice is a staple for most people in the world. In fact, 90 percent of rice is being grown and eaten by people in Asia. One of the many stories which we might have heard when we were young was likely to be about the crying rice grains. Every rice dish has its own story. How did it come about? What is in its name? Why use a particular ingredient? What makes the dish unique?\u003c\/p\u003e\n\u003cp\u003eThis book tells the stories of 12 quintessentially Malay rice dishes, eaten and enjoyed by people in Singapore, Malaysia, Indonesia and Brunei.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eHidayah Amin\u003c\/strong\u003e is an award-winning and multi-lingual author. She has published nine English non-fiction books and ten children’s books since 2010. Some of her achievements:\u003cbr\u003e • \u003ca href=\"https:\/\/epigrambookshop.xyz\/products\/leluhur-singapores-kampong-gelam-pos\" target=\"_blank\"\u003e\u003cem\u003eLeluhur: Singapore’s Kampong Gelam\u003c\/em\u003e\u003c\/a\u003e is the winner of the 2021 NUS Singapore History Prize.\u003cbr\u003e • \u003ca href=\"https:\/\/epigrambookshop.xyz\/products\/the-mango-tree\" target=\"_blank\"\u003e\u003cem\u003eThe Mango Tree\u003c\/em\u003e\u003c\/a\u003e is the winner of the Hedwig Anuar Children’s Book Award 2015 and the Grand Prize winner of the Samsung KidsTime Author’s Award 2015. \u003cmeta charset=\"utf-8\"\u003e\u003ca data-mce-fragment=\"1\" href=\"https:\/\/epigrambookshop.xyz\/products\/the-mango-tree\" target=\"_blank\" data-mce-href=\"https:\/\/epigrambookshop.xyz\/products\/the-mango-tree\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThe Mango Tree\u003c\/em\u003e\u003c\/a\u003e was also shortlisted for the Singapore Literature Prize 2014 (English non-fiction).\u003cbr\u003e • \u003ca href=\"https:\/\/epigrambookshop.xyz\/products\/bahasa\" target=\"_blank\"\u003e\u003cem\u003eBahasa: A Guide to Malay Languages\u003c\/em\u003e\u003c\/a\u003e was shortlisted for Singapore Book Awards 2018 (Best Non-Fiction Title).\u003cbr\u003e • \u003ca href=\"https:\/\/epigrambookshop.xyz\/products\/malay-weddings-dont-cost-50\" target=\"_blank\"\u003e\u003cem\u003eMalay Weddings Don’t Cost $50 and Other Facts of Malay Culture\u003c\/em\u003e\u003c\/a\u003e is one of the two finalists of the 2016 International Book Awards (‘Multicultural Non-Fiction’ category).\u003c\/p\u003e\n\u003cp\u003eHidayah received her master’s degrees from the University of Cambridge and Lehigh University where she was a Fulbright Scholar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJafri Janif\u003c\/strong\u003e is a mixed media artist. He has won 1st and 2nd prizes in the Singapore Furniture Industries Council (SFIC) Young Designer Award in 2000 and 2001 respectively. A father of three girls, Jafri has illustrated 10 children’s picture books, one non-fiction book and three calendars. Hidayah Amin and Jafri Janif’s ‘Kuih, From Apam to Wajik’ book was nominated for the Gourmand World Cookbook Awards 2021 for two categories—B07 Illustrations and E03 Pastry.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"APD","offers":[{"title":"Default Title","offer_id":47097850691881,"sku":"9789811871320","price":27.7,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/Nasi_book_cover.jpg?v=1698464027"},{"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":"emma-and-the-eurasian-potluck","title":"Emma and the Eurasian Potluck","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eAbout the Series\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003eEmma is writing in her diary on 25 December 1963, after her family’s yearly midnight Christmas party. She recounts how she and her sisters went to Tekka Market with their mother to buy ingredients for Eurasian pie, how they made pineapple tarts on the charcoal oven, and she mentions the other dishes at the party such as prawn bostada and devil curry.\u003c\/p\u003e\n\u003cp\u003eYoung readers will be amused by the lively tone of the diary – written just as a little girl might – and enthralled by the glimpse into the past and seeing how food was cooked before the days of widespread electricity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThis is one of five titles in an illustrated heritage cookbook series that aims to inspire children to discover more about the traditional dishes of the various ethnic groups in Singapore, through imaginative storylines involving kids learning about food and cooking for themselves.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Straits Times Press","offers":[{"title":"Default Title","offer_id":47596710297897,"sku":"9789814747950","price":14.95,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/9789814747950_Emma_and_the_Eurasian_Potluck_HR.jpg?v=1706849050"},{"product_id":"hafiz-and-the-raya-recipes","title":"Hafiz and the Raya Recipes","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eAbout the Series\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003eHafiz is disappointed because his parents will not be home in time for Hari Raya. He and his siblings decide to cook for their own Hari Raya feast, with their favourite dishes like ikan bakar and ayam goreng, and to invite their relatives and friends. They ask their Nenek – their grandmother – to show them how to cook, but because she cooks by sight, touch and taste, she suggests that they look for her recipes that are “somewhere around the place... stored in an old suitcase”. Hafiz manages to find the suitcase and he and his siblings are able to cook their favourite dishes for Hari Raya.\u003c\/p\u003e\n\u003cp\u003eThis book is written in rhyme, which makes it enjoyable to read aloud...\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThis is one of five titles in an illustrated heritage cookbook series that aims to inspire children to discover more about the traditional dishes of the various ethnic groups in Singapore, through imaginative storylines involving kids learning about food and cooking for themselves.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Straits Times Press","offers":[{"title":"Default Title","offer_id":47596819546409,"sku":"9789814747967","price":14.95,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/9789814747967-Hafiz-HR.jpg?v=1706849565"},{"product_id":"singapore-chronicles-food","title":"Singapore Chronicles: Food","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eAbout the Series\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003eSingapore’s reputation as a food paradise reflects its position at the intersection of four culinary cultures: Chinese, Malay, Indian and European.\u003c\/p\u003e\n\u003cp\u003eThis book discusses these influences and traces changes in cooking practices and eating habits that have produced a sophisticated and cosmopolitan city known for the variety of the dining experiences it offers. These range from fish-head curry and laksa lemak to chilli crab, raw fish salad and mee goreng. Dishes such as these attest to a unique culinary heritage which lives on in both high-end restaurants and the hawker centres that dot the gastronomic map of Singapore.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTo commemorate the 50th anniversary of Singapore’s Independence, the \u003cem\u003eInstitute of Policy Studies\u003c\/em\u003e and \u003cem\u003eStraits Times Press\u003c\/em\u003e jointly launched the \u003cem\u003eSingapore Chronicles\u003c\/em\u003e series in 2015.\u003c\/p\u003e\n\u003cp\u003eThis 50-volume series seeks to record, explain and offer insights into what makes Singapore, Singapore. Covering a wide range of subjects, from the philosophical to the mundane, the fundamental to the practical, these \u003cem\u003eSingapore Chronicles\u003c\/em\u003e titles include \u003cem\u003eConstitution\u003c\/em\u003e, \u003cem\u003ePresidency\u003c\/em\u003e, \u003cem\u003eHousing\u003c\/em\u003e, \u003cem\u003eTransport\u003c\/em\u003e, \u003cem\u003eDemography\u003c\/em\u003e, \u003cem\u003eCPF\u003c\/em\u003e, \u003cem\u003eSports\u003c\/em\u003e and \u003cem\u003eFood\u003c\/em\u003e. Each volume in this series will serve as a primer on the subject.\u003c\/p\u003e\n\u003cp\u003eWritten by leading experts, they will focus on key aspects of the subject, providing analysis as well as a historical account. Readers will gain an insight into what makes Singapore tick and also why it has chosen certain “paths un-trodden”.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Straits Times Press","offers":[{"title":"Default Title","offer_id":47597879951657,"sku":"9789814747431","price":14.95,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/9789814747431-_Singapore_Chronicles_-_Food_HR.jpg?v=1706861102"},{"product_id":"asian-larder-asian-ingredients-de-mystified","title":"Asian Larder: Asian Ingredients De-Mystified","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003eIn \u003cem\u003eAsian Larder\u003c\/em\u003e, veteran food journalist Sylvia Tan, with several cookbooks to her name, opens up her larder to readers and demystifies common and not-so-common ingredients found in a typical Asian kitchen.\u003c\/p\u003e\n\u003cp\u003eShe describes the characteristics of some 130 Asian food products that are indispensable when cooking Asian food – from bottled seasonings, sauces and pastes, to dried food products, spices and herbs. Aside from traditional and well-known standbys such as soya and oyster sauces, Sylvia has also included newer pastes such as laksa, mee siam and green curry that have conveniently come up over the years to cook these very dishes, which our parents had to make from scratch.\u003c\/p\u003e\n\u003cp\u003eThe chapters are organised around groups of ingredients, such as sauces, soya bean products, dried vegetables and seafood and so on. And most ingredients will be supported by at least one recipe that illustrate their use in the kitchen. These recipes, which number around 120, can be either traditional or updated; some will illustrate new ways of using the ingredient, but they are all well-loved and valuable standbys in an Asian kitchen.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Straits Times Press","offers":[{"title":"Default Title","offer_id":47604383351081,"sku":"9789814342216","price":28.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/AL_cover.jpg?v=1706938788"},{"product_id":"the-heart-smart-oil-free-cookbook","title":"The Heart Smart Oil Free Cookbook: Delicious Oil Free Recipes from Skilled Chefs and Global Nutrition Experts","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\u003eTrying to eat healthier for your heart? This cookbook leads the way. Written by a professional nutrition consultant and based on the groundbreaking research of Dr Caldwell B. Esselstyn Jr from world-renowned Cleveland Clinic, \u003cem\u003eThe Heart Smart Oil Free Cookbook\u003c\/em\u003e provides tested, detailed recipes by skilled chefs and global nutrition experts. They enable you to eat right for your heart while enjoying a wide range of tasty dishes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMayura Mohta\u003c\/strong\u003e is a Singapore based nutrition consultant and health writer. She is a qualified fitness and wellness coach and has an academic background in biochemistry, microbiology and nutritional science. She believes in prevention and reversal of disease through a plant based diet. 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Ask the Foodie is for all the faithful followers of Chris Tan's column. This compilation includes the most frequently asked questions, and answers that have been reinforced by further experiments. This book is a wonderful addition to preserving Singapore’s valuable culinary heritage.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAsk the Foodie\u003c\/em\u003e is a wonderful compilation of Christopher's valuable culinary heritage. He has helped to bring back the authentic and nostalgic flavours of his childhood, restoring Singapore heritage cuisine - our common interest. 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It is not merely a cookbook – rather, an intelligently written book about cooking, chock-full of vital information, fascinating facts and delicious, easy-to-prepare recipes. With outstanding graphics and easy-to-grasp key points, the book is uncomplicated and user-friendly. The recipes are also hyper-creative, imaginative and family-friendly, catering to a stress-free preparation experience for a person of any culinary caliber.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Straits Times Press","offers":[{"title":"Default Title","offer_id":47604733673769,"sku":"9789814342780","price":24.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/9789814342780-_The_Wholefood_Kitchen_-_Naturally_Nourishing_Meals_for_a_Healthy_Lifestyle_HR.jpg?v=1706951090"},{"product_id":"hunger-management","title":"Hunger Management: Easy recipes for the lazy and ravenous cook","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003eThis book is a collection of some of her favourite recipes from her fortnightly cooking column, \u003cem\u003eHunger Management\u003c\/em\u003e, which has been running in The Sunday Times since 2008.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Straits Times Press","offers":[{"title":"Default Title","offer_id":47622282740009,"sku":"9789814747561","price":25.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/9789814747561-HungerManagement_HR.jpg?v=1707294364"},{"product_id":"cheat-sheet-how-to-navigate-the-food-world-like-a-pro","title":"Cheat Sheet: How to navigate the food world like a pro","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003eThis book, \u003cem\u003eCheat Sheet: How to navigate the food world like a pro\u003c\/em\u003e compiles 60 of the best columns. Covering everything from pantry staples such as salt and eggs, beverages like milk and wine, to kitchen equipment like thermometers and whisks, each \u003cem\u003eCheat Sheet\u003c\/em\u003e offers bite-sized pieces of information about everything you may find in your kitchen larder.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Straits Times Press","offers":[{"title":"Default Title","offer_id":47622297813289,"sku":"9789814642866","price":19.9,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/9789814642866-_Cheat_Sheet_HR.jpg?v=1707294745"},{"product_id":"island-life-recipes-from-nikoi-and-cempedak-island","title":"Island Life: Recipes From Nikoi \u0026 Cempedak Island","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\u003eAt Nikoi and Cempedak Islands, the food and beverage philosophy is simple. Wining and dining on the islands is like a dinner party at a friend's place. Since the first island opened over 16 years ago, the priority has been for guests to be treated with great service, to enjoy the finest local dishes, and to hear the stories behind them. \u003cem\u003eIsland Life\u003c\/em\u003e is an embodiment of this; a collection of their most loved recipes, nestled among stories from the two islands and beyond. As Andrew Dixon, CEO and Co-Founder of Nikoi and Cempedak puts it: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e“\u003c\/span\u003eWe hope [the recipes] become a catalyst for creating cherished memories around your table, just as they have around ours.\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e”\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eNikoi and Cempedak are private islands off the east coast of Bintan, Indonesia. They are owned by a small group of friends who have lived in Asia for most of their working lives and share a passion for the outdoors, nature, food and wine.\u003cem\u003e Island Life\u003c\/em\u003e was written by the teams at Nikoi and Cempedak, designed by Alice Chadwick, edited by Kathy Steer and photography was provided by renowned food photographer, Lisa Linder.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"PMS Publishing","offers":[{"title":"Default Title","offer_id":48457146958121,"sku":"9789811886720","price":40.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/IslandLifeCover.jpg?v=1715152289"},{"product_id":"can-i-lick-the-spoon-mum","title":"Can I Lick the Spoon, Mum? A Comics-Style Cookbook for Creating Asian Bakes and Family Memories in the Kitchen","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\u003eFinally, a cookbook for parents and children to use together!\u003c\/p\u003e\n\u003cp\u003eWith a fresh comics-style and an easy-to-read format, children will find following each recipe step a breeze! And parents will be able to go from basic butter cookies to flavours of mocha, matcha and peanut, and even make pineapple tarts, as if they've been expert bakers for years!\u003c\/p\u003e\n\u003cp\u003eIn this cookbook, Pamela will give families a clear understanding of 22 basic recipes and teach them how to adapt the basics to create 20 exciting variations! Learning Pamela's creative style of baking, you and your loved ones will soon be making more than delicious Asian bakes in the kitchen. You'll also be building lifelong family memories!\u003c\/p\u003e\n\u003cp\u003eWhat's Inside:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStep-by-step guide\u003c\/li\u003e\n\u003cli\u003eAsian bakes\u003c\/li\u003e\n\u003cli\u003eIllustrated infographics\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eContents:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIntroduction\u003c\/li\u003e\n\u003cli\u003eBackground Information\u003c\/li\u003e\n\u003cli\u003ePrecautions When Cooking with Kids\u003c\/li\u003e\n\u003cli\u003eHow to Use This Book\u003c\/li\u003e\n\u003cli\u003eMethods of Making Cakes and Cookies\u003c\/li\u003e\n\u003cli\u003eMethods of Making Bread and Pastry\u003c\/li\u003e\n\u003cli\u003eCookies\u003c\/li\u003e\n\u003cli\u003eTarts and Pies\u003c\/li\u003e\n\u003cli\u003eCakes\u003c\/li\u003e\n\u003cli\u003eYeast Dough\u003c\/li\u003e\n\u003cli\u003eSweet Potato Cakes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePamela Lim\u003c\/strong\u003e is an ardent baker and culinary arts enthusiast. After a successful career as a high-tech industry entrepreneur, she went on to in the prestigious Le Cordon Bleu culinary school, where she completed her diploma in culinary arts. She is pursuing a PhD in Food Sciences, researching Asian Desserts Flavour, Texture and Authenticity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"World Scientific","offers":[{"title":"Default Title","offer_id":48760417419561,"sku":"9789811237003","price":29.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/CanILicktheSpoon_Mum.jpg?v=1717661665"},{"product_id":"balancing-health-flavour-plant-based-cuisine","title":"Balancing Health \u0026 Flavour—Plant-based Cuisine 创造美味 吃出健康—植物性美食篇","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\/Epigram-Balancing.pdf?v=1728286987\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eLook inside the book\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the best ways to begin eating healthily is by incorporating more plant- based dishes and minimizing the use of commercial condiments. Transitioning from conventional to healthy plant-based food is indeed a journey. It’s essential to start somewhere and gradually become comfortable with each step. This book explores the science behind healthier cooking, providing a foundation for understanding the nutritional benefits of various ingredients and cooking methods and serves as a starter guide for beginners eager to learn about healthier food and cooking. \u003cem\u003eBalancing Health \u0026amp; Flavour—Plant-based Cuisine\u003c\/em\u003e highlights the versatility and richness of plant-based cuisine, offering flavourful recipes that are both satisfying and nutritious.\u003c\/p\u003e\n\u003cp\u003e开始健康饮食的最佳方式之一便是在饮食中增加更多的植物性菜肴，并减少使用商业调 味品。从传统饮食过渡到健康的植物性饮食确实不易。然而，我们需要从某方面着手， 然后逐渐适应。本书将与您共同探讨健康烹饪背后的科学，为您在理解各种食材和烹饪 方法的营养益处方面打下更坚实的基础；是一本为初学者而设的指南，旨在帮助那些希 望了解如何吃得健康，以及如何烹调健康菜肴的人。《创造美味 吃出健康——植物性美食篇》提供了既美味又营养的食谱，突显了植物性食材的多功能性和丰富性。\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eChef Heman Tan\u003c\/strong\u003e overcame his troubled youth and accomplished much with his culinary skills. He was Executive Chef at ISS Catering Group, sought after as a food consultant and currently setting up his own brand of restaurant cum food concepts named IronMan Dine.\u003c\/p\u003e\n\u003cp\u003eHeman is also a ceramicist, having been under the tutelage of the late Dr Ng Eng Teng (1934 – 2001). He continues to hone his skills in the craft, with his own unique style. His works are often used to showcase his dishes; a match made in heaven.\u003c\/p\u003e\n\u003cp\u003eLast but not least, Heman’s IronMan Chef moniker came from the fact that he is indeed a man of iron who competes in gruelling triathlons. According to Heman, the events in triathlons help shape and train him in areas of mind and body crucial for his current success.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Superskill Graphics","offers":[{"title":"Paperback","offer_id":49353482273065,"sku":"9789819408344","price":30.0,"currency_code":"SGD","in_stock":true},{"title":"Hardcover","offer_id":49353482305833,"sku":"9789819408351","price":40.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/BalancingHealthandFlavourFrontCover.jpg?v=1728286104"},{"product_id":"mornings-are-for-mohinga-regional-burmese-food","title":"Mornings are for Mohinga, Regional Burmese Food","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\u003eNamed after Burma’s unofficial national dish of fish noodles, \u003cem\u003eMornings are for mohinga\u003c\/em\u003e serves as a reorganised and enriched edition of Koh’s 2015 effort.\u003c\/p\u003e\n\u003cp\u003eIt is a meticulously researched body of work that has taken Koh 12 years to complete, taking him to all corners of Burma to meet the myriad ethnic contributing to the country’s spellbinding culinary landscape. This includes more well-known communities such as the Kayin, Mon, Shan, Rakhine and of course the predominant Bamar, as well as the Shan Ni, Lisu, Rawang, Kayah and various Chin folk.\u003c\/p\u003e\n\u003cp\u003eWritten like a travelogue with food at its foundation, Mornings are for Mohinga is divided according to the 16 regions comprising Burma, including Yangon. It is sumptuous and kaleidoscopic, as well as engaging and insightful. It is filled with information on traditional cooking techniques, lesser-known botanicals and fish that lie at the foundation of the local cuisines and, true to its title, recipes for not just one, but 4 kinds of mohinga. Beyond the culinary realm, the book also sheds light on the lives, culture and traditions of the myriad people who make this great land.\u003c\/p\u003e\n\u003cp\u003eAs with his previous 5 literary endeavours, this book is lavish with food and location photographs, all of which were executed by Koh, who also had a hand in the design and layout of the book.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBryan Koh\u003c\/strong\u003e released his first book, \u003ca href=\"https:\/\/epigrambookshop.xyz\/products\/milkier-pigs-violet-gold-philippine-food-stories\" target=\"_blank\" rel=\"noopener\"\u003e\u003cem\u003eMilk Pigs \u0026amp; Violet Gold: Philippine Cookery in 2014\u003c\/em\u003e\u003c\/a\u003e. It won the Best Food Book Award at the Philippine National Book Awards that year.\u003c\/p\u003e\n\u003cp\u003eHis second book, \u003ca href=\"https:\/\/epigrambookshop.xyz\/products\/0451-mornings-are-for-mont-hin-gar-burmese-food-stories\" target=\"_blank\" rel=\"noopener\"\u003e\u003cem\u003e0451 Mornings are for Mont Hin Gar: Burmese Food Stories\u003c\/em\u003e\u003c\/a\u003e won third place in the Best Asian Cookbook category at the World Gourmand Cookbook Awards 2016. \u003cem\u003eMilk Pigs’\u003c\/em\u003e second, enriched, edition, entitled \u003cem\u003eMilkier Pigs \u0026amp; Violet Gold\u003c\/em\u003e, was nominated for Best Travel Food Book at the World Gourmand Cookbook Awards 2017.\u003c\/p\u003e\n\u003cp\u003eBryan majored in Mathematics at the National University of Singapore and has a Masters in Management Hospitality from Cornell University. He lives in Singapore and is co-owner of cake companies Chalk Farm and Milk Moons.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Alkem","offers":[{"title":"Default Title","offer_id":49809637507369,"sku":"9789811897153","price":80.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/Mornings_CV.jpg?v=1740638097"},{"product_id":"simply-malaysian-everyday-dishes-to-cook-at-home","title":"Simply Malaysian: Everyday Dishes to Cook at Home","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\u003cem\u003eOver 80 recipes, an accessible collection of classic and modern Malaysian-inspired dishes.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFollowing the success of \u003cem\u003eSambal Shiok\u003c\/em\u003e, Mandy Yin is back and in her second book, she shares the secrets to making mouthwatering Malaysian recipes with minimal fuss.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eInspired by how Malaysians eat at home and ‘economy rice’ eateries, where you can help yourself to a generous plate of delicious food at any time of day, as well as favourites from her family kitchen, Mandy Yin presents a collection of over 80 everyday recipes that are quick and easy to make.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSimply Malaysian\u003c\/em\u003e is a collection of classic and modern dishes that can be whipped up in no time, with minimal ingredients. Whether it’s One Pot Chicken Rice, Sambal Aubergines, Black Pepper Beef or Spicy Tomato Prawns, these resourceful recipes are designed for every night of the week.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMandy Yin\u003c\/strong\u003e is Malaysian-born Chinese of Peranakan Nyonya heritage. She moved from Kuala Lumpur to London at 11 and later studied and practised corporate law. She gave this up for a career in food. Mandy watched her mother cook all the family dishes they'd eaten for years and meticulously wrote down every step. She combined this knowledge of the fundamentals of Malaysian cuisine — its mind-boggling array of snacks, sharing dishes, slow-cooked curries and stews, strong spices and deep flavours, famous spicy laksa noodle soup and the nation's beloved sambal chilli sauce — with her memories of boisterous, hot hawker centres in Kuala Lumpur. Now, she owns and runs cult restaurant Sambal Shiok Laksa Bar in London and is regularly featured in the national press and on BBC’s Saturday Kitchen.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"APD","offers":[{"title":"Default Title","offer_id":50625127022889,"sku":"9781837832415","price":48.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/81tnqTHU6bL.jpg?v=1752139603"},{"product_id":"this-is-not-a-food-magazine","title":"This is Not a Food Magazine","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\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\/FoodMag-Sample.pdf?v=1759459054\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eLook inside the magazine\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eThe essays in this collection were first published on my now-defunct blog, \u003cem\u003eTuckshop\u003c\/em\u003e, between 2015 and 2018. They are as much about men who enjoy cooking as they are about women who are expected to cook. They are about this nation, and its identity and development. This is not a food magazine. This is my contemplation on Singapore through the lens of food.\u003c\/p\u003e\n\u003cp\u003eThis second edition includes a poster insert of \u003cem\u003eWe Are The Colours We Eat\u003c\/em\u003e, a collaboration between Sher Chew and Yin Shanyang to record the colour of Singapore’s hawker food.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"In Plain Words","offers":[{"title":"Default Title","offer_id":51286127608105,"sku":"9789811178153","price":20.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/thisisnotafoodmag.png?v=1759764921"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/collections\/6512c3d010a1da2b5d591e74_mQaAXxdd.png?v=1754356619","url":"https:\/\/epigrambookshop.xyz\/collections\/food.oembed","provider":"Epigram","version":"1.0","type":"link"}