First published in 1989, Wendy Hutton's Singapore Food has since
been recognised as one of the most authoritative titles on the
unique culinary heritage of Singapore. It was the first of its
genre to provide an extensive socio-historical map of the culinary
traditions of this island state. This edition retains the original
fascinating insights on how the various ethnic groups met and
mingled, as well as the scrumptious ways in which their traditional
culinary styles influenced one another. Having explored and written
extensively about the cuisines of Asia for more than 25 years,
Wendy Hutton presents this collection of more than 200 local
recipes. The best-loved recipes from the earlier editions of
Singapore Food have been updated through years of relentless
recipe-testing.
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