Allanbakes: Really Good No-Nonsense Nyonya Treats

Name: Allanbakes: Really Good No-Nonsense Nyonya Treats
Brand: Pansing
SKU: 9789814828543
Price: 18.68 SGD
Availability: OutOfStock

By: Allan Teoh

Publisher: Marshall Cavendish International (Asia)

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S$18.68

Description
About the Author

Irresistible Peranakan snacks and desserts can be made at home with ease. AllanBakes Really Good No-Nonsense Nyonya Treats distils into simple steps the art of preparing crowd-pleasing delights. From the creamy and sticky kuih salat to the hearty, sweet and savoury Nyonya chang, this collection of colourful, rich and aromatic treats will excite the senses. Allan’s no-frills approach keeps his recipes easy to understand, while a guide on basic techniques ensures that making these treats will be fuss-free. With Allan’s guide, creating traditional Nyonya favourites in the kitchen will be as enjoyable as savouring them.
Allan Albert Teoh 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.

Since 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 & 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.