- Description
- About the Author
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The Singapore Heritage Cookbook series documents and preserves the cultural and culinary heritage of the different ethnic groups in Singapore through recipes passed down from generation to generation.
Each book is made up of two parts: An introduction that provides an overview of the history and culture of the community in Singapore and a selection of 55–65 recipes. This section will include traditional dishes, dishes that boast a distinct regional variation that makes them uniquely Singaporean as well dishes that have been adapted over time with lifestyle changes. A brief but informative head note introduces each recipe and explains the history/significance of the dish and/or other interesting facts related to the dish or ingredients used.
With its focus on the cultural and culinary heritage of the Chinese, Malay, Indians, Eurasians and Peranakans in Singapore, the Singapore Heritage Cookbook series will be the definitive reference for anyone looking to learn and understand more about the different ethnic groups in Singapore.
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Celebrity chef, cookbook author, food columnist, cooking instructor and entrepreneur, Devagi Sanmugam is one of Singapore's most dynamic and talented food personalities. Starting as a cooking instructor more than 20 years ago, Devagi has since built an impressive portfolio including writing more than a dozen cookbooks. She continues to innovate, being constantly involved in developing and testing original recipes for food companies, restaurants and magazines.
Widely known as the Spice Queen of Singapore, Devagi has also hosted a number of television cooking shows for local and foreign media. Christopher Tan is a writer, food consultant and author. A contributor of articles, photographs and recipes to international periodicals such as Saveur, Food & Travel, The Peak and Appetite magazines, he is also a food columnist for Singapore's Sunday Times. Chris regularly conducts talks, demonstrations and cooking classes on cuisine and culture at venues which have included Singapore's National History Museum and Peranakan Museum, the Sydney International Food Festival, the Musee Quai Branly in Paris, and the Culinary Institute of America. He has authored, co-authored, styled photos for and edited many cookbooks.
Cover Type: Paperback
Page Count: 180
Year Published: 2011