There's No Carrot in Carrot Cake

Fülszöveg

"Every foreign diplomat, visitor, expatriate and lover of food should acquire a copy of this book." Prof Tommy Koh Chairman
IXational Heritage Board
Who needs carrot in carrot cake when there's plenty of magic in the mix? Just trust your nose and listen to your taste buds. Still, if you have to linow the intriguing ingredients in your bak chor mee, nasi lemak and roti prata, this book reveals all. With descriptions of 101 inimitable street food. Over 100 full-page colour pictures by well-known food blogger, Dr Leslie Tay of ieatishootipost.sg. Easy-to-follow food tours. Must-visit food courts and hawker centres and how to get there. Ten things you need to know before embarking on your food adventure. And a penetrative foreword by Singapore's most distinguished foodie: National Heritage Board Chairman, Professor Tommy Koh. So order a bowl of feisty laksa, align your chopsticks and delve into Singapore's other success story
"I would argue that our char kway teow and laksa are... Tovább

Fülszöveg

"Every foreign diplomat, visitor, expatriate and lover of food should acquire a copy of this book." Prof Tommy Koh Chairman
IXational Heritage Board
Who needs carrot in carrot cake when there's plenty of magic in the mix? Just trust your nose and listen to your taste buds. Still, if you have to linow the intriguing ingredients in your bak chor mee, nasi lemak and roti prata, this book reveals all. With descriptions of 101 inimitable street food. Over 100 full-page colour pictures by well-known food blogger, Dr Leslie Tay of ieatishootipost.sg. Easy-to-follow food tours. Must-visit food courts and hawker centres and how to get there. Ten things you need to know before embarking on your food adventure. And a penetrative foreword by Singapore's most distinguished foodie: National Heritage Board Chairman, Professor Tommy Koh. So order a bowl of feisty laksa, align your chopsticks and delve into Singapore's other success story
"I would argue that our char kway teow and laksa are better than any pasta dish in the world. I cannot think of any Western salad that can compete with our Chinese rojak. I also think that our roti prata, eaten while hot and fluffy, with chicken curry, beats any pizza I have ever eaten. Fish head curry, chilli crab, black pepper crab are simply heavenly."
- from the Foreword by Prot Tommy Koh Chairman
National Heritage Board
• RUTH WAN is an editor in the books division of Epigram. Writing about Singapore street food while pregnant gave her insatiable cravings of all kinds, and a week after giving birth, this book went to print. A graduate of Northwestern University in Evanston, Illinois, Ruth runs her household and publishing department as one and the same — with utmost care and judiciousness. She lives in Tanjong Pagar with her husband, two sons and a baby girl. Her current obsession is roast duck. This is her second book.
• ROGER HIEW is a senior copywriter at Epigram. When he is not writing or editing copy for corporate clients, Roger watches football and aches for black pepper crab. He has made it his personal mission to find Singapore's best black pepper crab. Roger is married with two daughters and lives in the northern part of Singapore, where black pepper crabs abound. This is his First book.
fDR LESLIE TAY is a medical practitioner by day. What Leslie does when the sun sets is something all Singaporeans are very familiar with: he eats, he shoots, he posts. See his recommendation of eateries and street food at ieatishootiposLsg. Leslie's book based on his blog posts, / Eat. I Shoot, I Post: One Man's Search for Hawker Food Paradise will be published by Epigram at the end of the year. Vissza