{"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":"ajs-food-roots","title":"AJ's Food Roots","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\u003eAJ’s father is from Penang, of British and Spanish blood with a touch of Burmese; his mother is of German and Dutch heritage from Sri Lanka. Theirs was a family that cooked, explored favours and created recipes together.\u003c\/p\u003e\n\u003cp\u003eTo this potent mix, AJ constantly added to his culinary palatte as he travelled throughout Asia for work and play. In 1996, he reached\u003cbr\u003e an epiphany in the Spice Market of Cochin when he fully appreciated that the core favours of all the food of his childhood and youth, indeed the spectrum of Southeast Asian and Sri Lankan cuisines, would be\u003cbr\u003e impossible without the herbs and spices traded from the 14th century.\u003cbr\u003e From then, he has adapted, explored and created numerous dishes, focusing on the subtle and complex tastes derived from flavouring ingredients of the region. His food is redolent, familiar yet new and exciting. This is why he is in demand as a chef-for-hire, and\u003cbr\u003e his mother readily admits that AJ’s cuisine has reached “a higher level”.\u003c\/p\u003e\n\u003cp\u003eNow, the recipes of AJ’s signature dishes and more, once shared with discerning diners scribbled on paper, is presented here clearly and exactly so that all home cooks can prepare and share the exciting and\u003cbr\u003e memorable food from AJ’s own kitchen.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Pansing","offers":[{"title":"Default Title","offer_id":32123076182129,"sku":"9789814189583","price":47.5,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/AJs_Food_Roots_Southeast_Asian_and_Sri_Lankan_Flavours_by_Andrew_Johnson_00.jpg?v=1602757561"},{"product_id":"allanbakes-really-good-no-nonsense-cakes","title":"Allanbakes: Really Good No-Nonsense Cakes","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\u003eWell-loved home-baked cakes are dependably scrumptious and made with little fuss. \u003ci\u003eAllanBakes Really Good No-Nonsense Cakes\u003c\/i\u003e serves up a collection of seriously delicious cakes that can be baked effortlessly at home. Indulge in luscious treats such as molten lava cake, berries and cream shortcake, and the rich coffee cream cheese pound cake, or try the unusual black pepper cake. Allan’s no-frills approach keeps his recipes easy to understand. A guide on using baking tools ensures that baking these treats will be fun and fuss-free. Be it a special occasion or a quiet afternoon treat, there is always room for a slice or two of Allan’s honestly good creations.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eAllan Albert Teoh\u003c\/strong\u003e is a self-taught baker whose hobby of weekend baking flourished into a popular culinary enterprise, AllanBakes. Well known for his delicious cheesecakes, Allan was crowned one of the four Cheesecake Heavenly Kings in a countrywide contest organised by Lianhe Wanbao. Allan's wonderful treats have also been recognised further afield at the Gourmand World Cookbook Awards 2011 in Paris, where his first book, AllanBakes Really Good Cakes, clinched the Best Desserts Cookbook Award for Singapore. His second and third books, AllanBakes Really Good Treats and AllanBakes Really Good Cheesecakes, were published in 2013.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSince 2012, Allan has sought to share his passion for baking by imparting his skills and knowledge to others. That year, he mentored the winner and runner-up of the Junior MasterChef Australia (Season 2) when they visited Singapore to do a cooking demonstration at the Singapore Expo. Subsequently, Allan became a full-time culinary coach and consultant. In 2017, Allan joined Chef's Secrets Cooking \u0026amp; Baking Resource Centre as a partner. Allan continues to share his recipes and love for baking through the culinary workshops that he conducts at private cooking schools and community centres.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Pansing","offers":[{"title":"Default Title","offer_id":32123076509809,"sku":"9789814828529","price":18.68,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/Allanbakes-Really-Good-No-Nonsense-Cakes-Allan-Teoh-00_63ef3f18-9301-4ed5-b686-72ab25685225.jpg?v=1602757584"},{"product_id":"allanbakes-really-good-no-nonsense-cookies","title":"Allanbakes: Really Good No-Nonsense Cookies","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\u003eSweet, savoury and surprisingly straightforward — explore the limitless possibilities for cookies without complicated steps in \u003ci\u003eAllanBakes Really Good No-Nonsense Cookies\u003c\/i\u003e. This collection of recipes features new classics and creations with unexpected flavours. Please the taste buds with crispy salted egg yolk cornflake cookies, or surprise them with red curry cookies and eggless longan cookies. While playing with flavours and textures, Allan takes a no-frills approach and keeps his recipes easy to understand. A guide on using baking tools ensures that baking these treats will be fun and fuss-free. Satisfying those cookie cravings at home has never been more enjoyable.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAllan Albert Teoh\u003c\/strong\u003e is a self-taught baker whose hobby of weekend baking flourished into a popular culinary enterprise, AllanBakes. Well known for his delicious cheesecakes, Allan was crowned one of the four Cheesecake Heavenly Kings in a countrywide contest organised by Lianhe Wanbao. Allan's wonderful treats have also been recognised further afield at the Gourmand World Cookbook Awards 2011 in Paris, where his first book, AllanBakes Really Good Cakes, clinched the Best Desserts Cookbook Award for Singapore. His second and third books, AllanBakes Really Good Treats and AllanBakes Really Good Cheesecakes, were published in 2013.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSince 2012, Allan has sought to share his passion for baking by imparting his skills and knowledge to others. That year, he mentored the winner and runner-up of the Junior MasterChef Australia (Season 2) when they visited Singapore to do a cooking demonstration at the Singapore Expo. Subsequently, Allan became a full-time culinary coach and consultant. In 2017, Allan joined Chef's Secrets Cooking \u0026amp; Baking Resource Centre as a partner. Allan continues to share his recipes and love for baking through the culinary workshops that he conducts at private cooking schools and community centres.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Pansing","offers":[{"title":"Default Title","offer_id":32123076575345,"sku":"9789814828536","price":18.68,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/Allanbakes-Really-Good-No-Nonsense-Cookies-Allan-Teoh-00_5fad7813-a405-4792-8b29-bb0d98919eab.jpg?v=1602757586"},{"product_id":"asian-seafood","title":"Asian Seafood","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\u003eAccumulating years of intensive research and rigorous taste-testing, Lee Geok Boi returns with another cookbook, this time gathering timeless classics and modern favourites that hail from the various regions of Asia in this stunning compendium of seafood recipes.\u003c\/p\u003e\n\u003cp\u003eMore than 80 recipes showcase the delicious potential of the vast array of seafood available. With illustrated step-by-step instruction for cleaning and preparing of the seafood and a unique illustrated glossary for fresh and dried seafood, this book is a complete guide to making stunning and delicious seafood dishes whatever the occasion.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eLee Geok Boi\u003c\/strong\u003e was Assistant to the Editor of \u003c\/span\u003e\u003cspan class=\"_4yxp\" data-mce-fragment=\"1\"\u003eThe Straits Times\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e (executive features writer and executive sub-editor) and adjunct lecturer in Temasek Polytechnic\/Visual Communications Diploma course. She has been an editorial consultant since 1989. Geok Boi has authored and edited numerous books on social and corporate histories and cookery.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Pansing","offers":[{"title":"Default Title","offer_id":32123083194481,"sku":"9789814779517","price":32.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/Asian-Seafood-Lee-Geok-Boi-00-resized.jpg?v=1602757751"},{"product_id":"audra-morrice-cook-feast","title":"Audra Morrice: Cook \u0026 Feast","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\u003eThe varied recipes in this book, from Asian to Western and those inspired by each other, are easy to follow yet produce impressive, mouth-watering dishes suitable for daily meals as well as parties big and small.\u003c\/p\u003e\n\u003cp\u003eIn addition, Audra gives simple, practical principles of organising the preparation of ingredients and the cooking of dishes to make the processes in the kitchen stress free and enjoyable.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eAudra Morrice\u003c\/strong\u003e is a judge on MasterChef Singapore and was also a judge on MasterChef Asia. As a finalist in MasterChef Australia 2012, she impressed with her ability to both cook and bake and produced some of the most consistent and amazing dishes on the show. \u003c\/span\u003e\u003cspan\u003eHer cooking style is eclectically Asian, drawing influence from her Chinese Indian heritage. She cooks with generosity and heart, food being an integral part of her life.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAudra has her own cooking series, Tasty Conversations, broadcasted on HD GEM in Australia, fyi Broadcasting across Asia, and tastyconvesations.com.au. She runs a catering business for both private and corporate events and also hands-on cooking classes in Sydney and Singapore.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Pansing","offers":[{"title":"Default Title","offer_id":32123084374129,"sku":"9789814189903","price":46.64,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/Audra-Morrice-Cook-_-Feast-Audra-Morrice-00.jpg?v=1602757799"},{"product_id":"audra-morrice-my-kitchen-your-table","title":"Audra Morrice: My Kitchen, Your Table","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\u003eMy food memories stem way back to when I was a child where traditions and family hugely influence the way I cook. My mother introduced me to the markets and farms at a young age, exposing me to the concept of paddock to plate.\u003c\/p\u003e\n\u003cp\u003e“Watch and learn,” mom would always say. I guess I did. Now living in Australia and travelling far and wide back to Singapore and beyond, I cook with inspiration from the best seasonal ingredients I find but always with a very strong sense of Asian flavours and more importantly, the respect for food acquired through my upbringing.\u003c\/p\u003e\n\u003cp\u003eSome of the best times for me have been with friends and family in my kitchen and around the dinner table.\u003c\/p\u003e\n\u003cp\u003eIn this book, I embrace differences and disregard cultural boundaries. Having grown up in multicultural Singapore, where food is all about sharing and feasting and a way of bringing people together, I share with you the food I love to eat – from my Laksa Roast Chicken, to my Lemon Cake with Brandied Prunes, my scrumptious Chicken and Crispy Noodle Slaw, and my Mom’s Apple Pie.\u003c\/p\u003e\n\u003cp\u003eI hope that the recipes in this book will bring to your home as much joy as it has to mine and give you reason to cook for each and every occasion.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAudra Morrice\u003c\/strong\u003e is a judge on MasterChef Singapore and was also a judge on MasterChef Asia. As a finalist in MasterChef Australia 2012, she impressed with her ability to both cook and bake and produced some of the most consistent and amazing dishes on the show. \u003c\/span\u003e\u003cspan\u003eHer cooking style is eclectically Asian, drawing influence from her Chinese Indian heritage. She cooks with generosity and heart, food being an integral part of her life.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAudra has her own cooking series, Tasty Conversations, broadcasted on HD GEM in Australia, fyi Broadcasting across Asia, and tastyconvesations.com.au. She runs a catering business for both private and corporate events and also hands-on cooking classes in Sydney and Singapore.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Pansing","offers":[{"title":"Default Title","offer_id":32123084472433,"sku":"9789814189606","price":46.64,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/Audra_Morrice_My_Kitchen_Your_Table_00.jpg?v=1602757806"},{"product_id":"baking-with-tropical-fruits","title":"Baking with Tropical Fruits","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\u003eThis book is the first of its kind in the whole world.\u003cbr\u003e The ground-breaking book shows home and professional bakers how to use luscious and flavourful tropical fruits in baked goods of all kinds:\u003c\/p\u003e\n\u003cp\u003e• cakes and cupcakes\u003cbr\u003e • cookies and biscuits\u003cbr\u003e • pies and tarts\u003cbr\u003e • puddings and souffles\u003cbr\u003e • cheesecakes\u003c\/p\u003e\n\u003cp\u003eThe tropical fruits used are not just those already found in pastry shops but this wide range: durian, coconut, mango, pineapple, banana, rambutan, jackfruit, mangosteen, dragon fruit, chiku, soursop, starfruit, papaya, pomegranate, passion fruit, longan, lychee, watermelon and even guava.\u003c\/p\u003e\n\u003cp\u003eThis is a book that will appeal to those who are looking to create something unusual and different from their ovens. And every one of the 70 original recipes will result in fabulous-looking treats with the intense tastes of the tropics.\u003cbr\u003e This is a unique product for cookery shelves in all bookshops.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eMelinda Lim\u003c\/strong\u003e, who once ran a successful cake business, is a baker trapped in a lawyer's body. Her passion for confectionery was ignited when, as a child, she use to observe her mom whip up chiffon cakes of numerous flavors in the family kitchen. She baked her first butter cake at the age of seven. 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Researched and written over the span of two years, \u003ci\u003eBekwoh \u003c\/i\u003eis a journey, from the fishing villages of Terengganu where \u003ci\u003ekeropok lekor \u003c\/i\u003eis made, to Kota Bharu’s famous central market with its giddying selection of \u003ci\u003ekuih \u003c\/i\u003e(local snacks), from the border town of Tumpat for \u003ci\u003ekhao jam \u003c\/i\u003eto the \u003ci\u003elemang \u003c\/i\u003eand \u003ci\u003erendang \u003c\/i\u003eshacks in Pahang. It also touches on the daily and festive foods of the Peranakan Chinese communities in Kelantan and Terengganu.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eEssentially an East Coast term for vast cooking vessels, \u003ci\u003eBekwoh \u003c\/i\u003esuggests abundance, big-heartedness and merriment, and that is what Bryan serves up, with a collection of over 100 recipes. 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When he is not baking his acclaimed kueh salat, he is busy travelling the world. 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In this irresistible collection of bread recipes from Global Baker Dean Brettschneider, you'll find breads to match any occasion – from savoury to sweet, healthy to festive. Whether you fancy a bagel or a baguette, sourdough or sticky buns, these delectable and easy-to-follow recipes are sure to become firm favourites. Dean also shares his expert knowledge of how to make exceptional breads with details step-by-step instructions on artisan techniques, plus information on essential ingredients and equipment.  You will be amazed at the quality, lightness, volume, flavour, crust and crumb of your bread after following Dean's recipes, tips and knowhow.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eDean Brettschneider\u003c\/strong\u003e is one part professional baker and one part entrepreneur. \u003c\/span\u003e\u003cspan\u003eArguably one of the world's best bakers with an international following, Dean is truly a global baker. 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Following the success of her first and second cookbooks, Kawaii Bento and Kawaii Deco Sushi, Shirley shows that she has much more to offer and shares exciting new ideas for making fun and unique treats that are sure to brighten up your day.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFeaturing more than 30 recipes from cookies and snacks to cakes, tarts and pudding, with many utilizing aromatic tea flavours such as matcha, houjicha and earl grey, this collection will appeal to a broad range of home cooks, tea lovers and bakers.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWith illustrated step-by-step instructions for basic recipes and a comprehensive introduction to the various types of teas used, this book is a must-have to add to your collection of Shirley Wong titles.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eShirley Wong\u003c\/strong\u003e\u003cspan\u003e, better known by her online avatar Little Miss Bento, is the top bento artist, food stylist and blogger in Singapore. 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This cookbook shows you how easy it is to prepare onigiri for any occasion, whether it is for a meal or a tasty snack to pack in your lunchbox. Popular among adults and children alike, onigiri can be filled, mixed or wrapped with almost any ingredient and moulded into balls, triangles or any fun shape to suit your mood. With this collection of 50 recipes, discover the endless variety of onigiri you can create with just a few simple ingredients. Treat yourself to classic Japanese favourites such as Tarako (Salted Cod Roe) Onigiri, Tenmusu and Umeboshi Onigiri, or fun creations such as Omurice Onigiri, Dry Curry Onigiri and Chicken Rice Onigiri with this cookbook.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eSanae Inada\u003c\/strong\u003e was born in Kobe where she learnt to appreciate the use of fresh seasonal ingredients to prepare simple and tasty meals. 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She continues to travel widely in Asia, enthusiastically exploring the local cuisines and returning to Singapore as often as possible to enjoy what she regards as some of the world’s best food.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Pansing","offers":[{"title":"Default Title","offer_id":32123278393457,"sku":"9789814516266","price":25.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/The_Little_Malaysian_Cookbook_by_Wendy_Hutton_00.jpg?v=1602763508"},{"product_id":"the-little-thai-cookbook","title":"The Little Thai Cookbook","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\u003eThai cuisine - one of the most exotic cuisines in Asia is a perfect and harmonious blend between spicy, hot and bland ingredients with unforgettable flavourful results! Bring with you the alluring flavours of Thailand with The Little Thai Cookbook. This collection of 45 recipes features some of the country's most popular dishes including spicy noodles with meat sauce, tangy papaya salad, piquant seafood soup and the refreshing mock pomegranate seeds in sweetened coconut milk. Clearly explained recipes ensure that home cooks will be able to produce authentic and delicious Thai food to share with friends and family. The Little Thai Cookbook combines all the delights and best of Thai cooking into one practical cookbook - this is one cookbook that everyone should get!\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Pansing","offers":[{"title":"Default Title","offer_id":32123279114353,"sku":"9789814516525","price":25.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/The_Little_Thai_Cookbook_by_Marshall_Cavendish_00.jpg?v=1602763522"},{"product_id":"wine-with-asian-food","title":"Wine with Asian Food","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\u003eThe definitive guide to pairing wine with Asian food, this book presents a systematic approach you can use to make matches with panache and confidence.\u003c\/p\u003e\n\u003cp\u003eThe authors have distilled their research and experience into an uncomplicated method, one that will allow you to make effortless, yet informed, decisions when selecting wines to accompany your Asian meals, whether in restaurants or at home. The wine selection process reflects an understanding of the characteristics of wines and their interactions with the spectrum of Asian flavours and cooking techniques.\u003c\/p\u003e\n\u003cp\u003eFoods from China, India, Japan, Indonesia, Malaysia, Singapore and the countires of Indochina are grouped into five flavor profiles, while wines – dry, sweet, sparkling, and fortified – are organized into seven style categories based on flavor, texture and body. Wine with Asian Food also contains recipes for 50 classic Asian dishes that are widely enjoyed in restaurants, yet easily prepared at home. Understanding the ingredients of these dishes and the reasons for the authors’ wine recommendations will help you use the matching mechanism with confidence. The principles outlined invite you to experiment with food and wine combinations that are not specifically mentioned here.\u003c\/p\u003e\n\u003cp\u003eThere is real pleasure in combining wine with Asian food as you discover new aromas and flavors, both in the dish and in the glass. Wine with Asian Food is your essential companion to enjoying these new frontiers in taste.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Pansing","offers":[{"title":"Default Title","offer_id":32123288191089,"sku":"9789814189125","price":42.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/wine-with-asian-food-patricia-guy-edwin-soon-00.jpg?v=1602763870"},{"product_id":"in-a-straits-born-kitchen","title":"In A Straits-Born 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 class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eA unique collection of iconic dishes from the Straits-born community, including Eurasians, Chetti Melakans, Indonesian Chinese, Malays and Indonesians, that became family favourites through the generations.\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eWhile researching the Straits-born community for this cookbook, Lee Geok Boi realised that the culinary delights typically classified as Peranakan were more than just Straits Chinese. They are also Eurasian, Chetti Melakan, Indonesian Chinese, Malay and Indonesian. The trove of salads, curries, soups, stews, kueh-kueh, cakes and biscuits is all found in the different branches of the Straits-born communities who were drawn to this island at the crossroads of world trade. They show the histories of exploration, economic imperatives and colonisation that go back to the days of the Maritime Silk Road. Although there are differences, Straits-born cuisines share many common elements and dishes. Fragrant local roots and leaves, chillies originally from Central America, and spices from the famed Spice Islands and South and West Asia were ground up to prepare iconic dishes that became family favourites through the generations. Discover the rich history and unique culinary flavours of the Straits-born communities with Lee Geok Boi \u003ci\u003eIn A Straits-Born Kitchen\u003c\/i\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cstrong\u003eLee Geok Boi\u003c\/strong\u003e is a freelance writer of popular Singapore history, a former journalist and an established cookbook author. Cooking, collecting and experimenting with recipes has been a life-long passion that started in her teens. She graduated with an MA in philosophy from the University of Singapore (now National University of Singapore) and maintains a lively curiosity about the physical world around her. She once took up the challenge to go around the world without flying and succeeded. Her travels have given her insights into the food of different cultures and the tremendous possibilities from combining simple ingredients to create amazing flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Pansing","offers":[{"title":"Default Title","offer_id":39291470282865,"sku":"9789814928762","price":32.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/products\/Straits-BornKitchen.jpg?v=1616644051"},{"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":"simply-vegetables-bold-flavoured-meat-free-meals","title":"Simply Vegetables: Bold Flavoured Meat-Free Meals","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\u003eAn exciting collection of innovative vegetarian recipes for anyone looking to go meat-free without compromising on taste or flavour.\u003c\/p\u003e\n\u003cp\u003eWhether you’re embracing a plant-based diet for reasons of health or sustainability, or merely looking to include more fruits, vegetables, beans and legumes in your cooking, Simply Vegetables has all the recipes you’ll need to create varied and satisfying meals. Packed with bold flavoured dishes, from mains and salads to soups and snacks, this cookbook promises innovative and tasty dishes that will address your everyday needs.\u003c\/p\u003e\n\u003cp\u003eSavour creative dishes such as:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eyoung papaya salad\u003c\/li\u003e\n\u003cli\u003ebanana flower salad\u003c\/li\u003e\n\u003cli\u003ebean curd soup\u003c\/li\u003e\n\u003cli\u003efried oyster mushrooms in sweet and sour sauce\u003c\/li\u003e\n\u003cli\u003ecorn and vegetable patties\u003c\/li\u003e\n\u003cli\u003eIndian fried noodles\u003c\/li\u003e\n\u003cli\u003ecauliflower briyani\u003c\/li\u003e\n\u003cli\u003epotato and brinjal gratin\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePerfect for anyone looking for exciting plant-based, meat-free recipes\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDishes are innovative and incorporate Chinese, Malay, Indian, Thai and Western flavours and cooking techniques\u003c\/li\u003e\n\u003cli\u003eWith tips on varying the recipes to cater to different tastes and preferences\u003c\/li\u003e\n\u003cli\u003eIncludes a comprehensive glossary of ingredients to provide additional guidance to those new to cooking\u003c\/li\u003e\n\u003cli\u003eRecipes are written in clear step-by-step format and are easy to follow\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAzrah Kamala Shashi\u003c\/strong\u003e is a Malaysian-based chef who specialises in Indian, Malay, Filipino, Indonesian and Thai cooking. With more than 30 years of experience as a culinary teacher and food consultant, Azrah is often invited to appear on television and radio shows in Malaysia to share her expert knowledge on food and cooking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Pansing","offers":[{"title":"Default Title","offer_id":47376902324521,"sku":"9789815084832","price":21.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/9789815084832.jpg?v=1703236849"},{"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":"beverly-and-the-peranakan-feast","title":"Beverly and the Peranakan Feast","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\u003eThe story starts when a little girl called Beverly coming across her mother weeping in the kitchen because a Nonya dish she is trying to cook is not coming out right. Beverly telephones her grandmother and asks her to come over to help. Together, the three of them cook up a number of special dishes, such as pong tauhu (meatball soup), for a party.\u003c\/p\u003e\n\u003cp\u003eAlong the way, Beverly learns more about special Peranakan dishes, some traditional tools used, such as the batu lesong (mortar and pestle), and traditions such as the tok panjang, or a sumptuous Peranakan feast.\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":47596860899625,"sku":"9789814747943","price":14.95,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/9789814747943_Beverly_The_Peranakan_Feast_HR.jpg?v=1706849858"},{"product_id":"mei-lin-and-the-reunion-dinner","title":"Mei Lin and the Reunion Dinner","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\u003eMei Lin and her mother are decorating the house for Chinese New Year. 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Along the way, he enjoys the sights and sounds of Little India. Back home, he is surprised to see his grandfather, whom he calls Tatta, cooking delicious-smelling and perfect-looking murukku and learns that his grandfather used to be a chef.\u003c\/p\u003e\n\u003cp\u003eVinod then helps his aunt and his grandfather cook many dishes. He decides to design a large menu to list all the dishes there will be. Aunty Meera suggests he adds candles and lamps to his poster since it is for Deepavali – the festival of lights.\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":47596946391337,"sku":"9789814747981","price":14.95,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0041\/files\/9789814747981_Vinod_and_the_Deepavali_Dishes_HR.jpg?v=1706850279"},{"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. 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