The Way of Kueh: Savouring & Saving Singapore’s Heritage Desserts
Food writer, cooking instructor and author Christopher Tan is back with the definitive book on Singapore’s kueh, sharing everything you need to know about local kueh culture
Much more than just a collection of recipes, The Way of Kueh delves into the topic with a lyrical, insightful and practical approach. It traverses kueh families and genres, key kueh-making techniques, the seasonality and social significance of kueh, and the importance of both tradition and innovation. Local kueh artisans from all walks of life share their stories and perspectives in interviews, while short essays muse on the histories, regional and colonial influences, science and symbolism behind this most diverse of food genres.
Helpful glossaries on key ingredients and essential kitchen tools will equip you to tackle over 100 detailed and precise recipes for kuehs from across Singapore’s communities, from ang koo kueh to kueh bakar, kueh kaswi to jian dui, steamed and baked kueh lapis varieties, and many more, including rare and endangered items such as sesagun, putugal and bak kueh. Making kueh is truly and traditionally a labour of love. The Way of Kueh was born from a desire to inspire and encourage Singaporeans to make and enjoy kueh together with their families and friends, to celebrate, preserve and progress this unique and rich part of our national food heritage.
RM125.00
Out of stock
Description
Food writer, cooking instructor and author Christopher Tan is back with the definitive book on Singapore’s kueh, sharing everything you need to know about local kueh culture
Much more than just a collection of recipes, The Way of Kueh delves into the topic with a lyrical, insightful and practical approach. It traverses kueh families and genres, key kueh-making techniques, the seasonality and social significance of kueh, and the importance of both tradition and innovation. Local kueh artisans from all walks of life share their stories and perspectives in interviews, while short essays muse on the histories, regional and colonial influences, science and symbolism behind this most diverse of food genres.
Helpful glossaries on key ingredients and essential kitchen tools will equip you to tackle over 100 detailed and precise recipes for kuehs from across Singapore’s communities, from ang koo kueh to kueh bakar, kueh kaswi to jian dui, steamed and baked kueh lapis varieties, and many more, including rare and endangered items such as sesagun, putugal and bak kueh. Making kueh is truly and traditionally a labour of love. The Way of Kueh was born from a desire to inspire and encourage Singaporeans to make and enjoy kueh together with their families and friends, to celebrate, preserve and progress this unique and rich part of our national food heritage.
Publisher: Epigram Books
Hardback
2019
ISBN: 9789814845366
Related products
-
Cain
A controversial book in the mode of The Gospel According to Jesus Christ and the last novel to be written before the death of the great Portuguese...RM49.90 -
Confessions of a Terrorist
In a bland concrete cell, two men face each other across a bare table One is a wanted terrorist, the other a British intelligence officer As they...RM65.00 -
Trigger Warning: Short Fictions And Disturbances
Global phenomenon and Sunday Times bestselling author Neil Gaiman returns to dazzle, captivate, haunt, and entertain with this third collection of...RM69.90 -
Lives of the Great Photographers
While certain photographs have become world-famous images indelibly printed on the cultural consciousness, the stories on the other side of the lens...RM180.00