- Description
- Praise
- About the Author
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Wendy Hutton’s Singapore Food has been recognised as one of the most authoritative titles on the unique culinary heritage of Singapore.
First published in 1979, it was the only cookbook of its genre to provide an extensive socio-historical map of the culinary traditions of the island state. This edition retains the fascinating insights into how the various ethnic groups mingled and influenced one another’s culinary styles in intriguing ways, and includes food preparation tips and a comprehensive glossary of ingredients.
Wendy Hutton presents more than 200 recipes, including dishes such as Roti John and Spicy Banana Leaf Stingray, that have been made even better after years of testing. Whether it is famous hawker fare, home-style cooking, special festive food or popular restaurant dishes, Singapore Food has it all.
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“Wendy Hutton’s Singapore Food is the only other cookbook (besides mine) that I keep in my kitchen and actually cook from.”
—Charmaine Solomon, internationally acclaimed author of The Complete Asian Cookbook -
Although a New Zealander by birth, Wendy Hutton has spent the majority of her life in South East Asia, becoming an acknowledged authority on the region’s food. She is perhaps best known for her books on Singapore cuisine, having authored the ground-breaking Singapore Food (first published in 1979), The Food of Love (on Eurasian cuisines), Green Mangoes and Lemon Grass among other titles.
Since moving from Singapore to Sabah, Malaysian Borneo, Wendy has written more than a dozen books on Borneo’s natural environment. She continues to travel widely in Asia, enthusiastically exploring the local cuisines and returning to Singapore as often as possible to enjoy what she regards as some of the world’s best food.
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