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Description
Nonya Heritage Kitchen brings together the stories of how popular food, cooking techniques, ingredients, and utensils from the spheres of influence stretching from China, Portugal, the Netherlands, England, and the Southeast Asian archipelago interacted to create Nonya cuisine.
This telling is via the background and recipes of both well-known and rare dishes such as Bak Chang, Rempah Udang, Sugee Cake, Kiam Chai Ark, Kuih Bahulu, Cheak Bee Soh, Sesargon, and Kuih Koci.
This Gourmand Award-winning cookbook is an extraordinary and practical work that reveals new information about the widespread and global roots of Nonya food.
Description
265 x 189 x 30 mm, 276 pp, 1116 gm
Published 2016
