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Titel: The New Mrs. Lee's Cookbook, Vol. 2: Straits...
Verlag: Marshall Cavendish Corp/Ccb
Zustand: very good
Gently used. Expect delivery in 2-3 weeks. Buchnummer des Verkäufers 9789812327055-3
Inhaltsangabe: In the 19th century, people of all races flocked to Southeast Asia to trade and seek new life. Among their traditions and beliefs, they also brought with them the cuisines of their hometowns, which blended over time. The New Mrs. Lee’s Cookbook Vol. 2: Straits Heritage Cuisine is a collection of recipes that testify to this unique culinary heritage.
A Peranakan, the late Mrs. Lee Chin Koon (1907-1980) compiled her own collection of recipes that included a mix of Nonya and local dishes, and published Mrs Lee’s Cookbook in 1974. The cookbook has since had numerous reprints, and has become widely accepted as one of the authorities on Nonya and local cuisine in Singapore.
Now, three decades later, these well-loved recipes have been faithfully and lovingly reworked by her granddaughter, Shermay Lee, into two fully illustrated cookbooks. The first, The New Mrs. Lee’s Cookbook Vol. 1: Nonya Cuisine was launched in 2003. It won the prestigious Gourmand World Cookbook Awards in 2003. This second cookbook, The New Mrs. Lee’s Cookbook Vol. 2: Straits Heritage Cuisine features a delightful mix of Chinese, Malay, Indian and Eurasian recipes, and also includes anecdotes explaining their origins. New useful sections have also been added, including:
• a comprehensive illustrated glossary of ingredients
• a glossary of basic kitchen equipment
• step-by-step illustrations of basic food preparation
• a list of useful contacts
Über den Autor:
Shermay Lee is an investment banker-turned-chef. She revised her grandmother’s classic cookbook, Mrs Lee’s Cookbook , into two beautifully illustrated cookbooks, namely The New Mrs. Lee’s Cookbook Vol. 1: Nonya Cuisine, and The New Mrs. Lee’s Cookbook Vol. 2: Straits Heritage Cuisine. The former went on to clinch the prestigious Gourmand World Cookbook Awards 2003 and is a bestseller.
A sixth-generation Peranakan with a strong culinary tradition, she started cooking at the age of five. She learnt the rudiments of cooking first from her grandmother, Mrs. Lee Chin Koon, then later, at the renowned classical French culinary institute, Le Cordon Bleu. Prior to that, she graduated from Brown University, USA, in Political Science and History.
She has opened her own cooking school, Shermay’s Cooking School, in Singapore, where she personally teaches Nonya cooking as well as other types of cuisine. She has plans to continue publishing other cookbooks.
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