Chris Tan
Singapore: Straits Times Press, 2012
ISBN: 9789814342261
In 2006, Chris Tan began a conversation with readers and home cooks in The Sunday Times. It went on for five years. He encountered Singaporeans obsessed with eating, and with some things in particular – firm prawns, steamed egg, soups, deep-fried anything…
Forgotten dishes: Some questions were nostalgic. How do I recreate my grandma's kueh, where can I find this long-forgotten dish?
Distress calls: Some were distress calls over repeated recipe failures, like cakes that ended up with the wrong texture, curries that didn't make the cut.
Tricky recipes: Many focused on just how tricky apparently simple recipes could be – why braised peanuts stayed hard, for example.
Ask the Foodie: Kitchen Knowhow Explained is for all the faithful followers of Chris Tan's column. This compilation includes the most frequently asked questions, and answers that have been reinforced by further experiments. It covers a wide range of topics: Asian snacks & desserts; Beverages; Cakes & puddings; Curries & sambals; Eggs & dairy; Frying; Herbs & spices; Ingredients & additives; Meat & poultry; Noodles & pasta; Nuts, beans, seeds & grains; Pastries & bread; Pickles & preserves; Rice; Sauces, stocks & stocks; Seafood; Vegetables & fruits.
No comments:
Post a Comment