Cookery books is a perennial bestselling genre on our online bookstore (www.selectbooks.com.sg). Here are several Asian cookbooks that stand out:
Classic Asian Rice by Lee Geok Boi. Savour the many delicious ways in which rice can be prepared for the table whatever the occasion with this collection of more than 150 recipes. From hearty flavoured rice dishes and quick fried rice to comforting porridges and mouth-watering desserts and snacks, this exhaustive volume of Asian rice recipes is perfect for rice lovers and cooks looking for new ways with this nutritional grain. This cookbook provides authentic recipes from all over Asia; indispensable tips and techniques to cooking various types of rice; additional recipes for accompaniments to rice dishes; a comprehensive glossary of ingredients; and informative headnotes that demystify the origins of the dishes and explain how they can be enjoyed.
Rawfully Good: 'Living' Flavours of Southeast Asia by Diana Von Cranach. This colourfully presented book is both a travelogue in Southeast Asia and an exploration of the delights of local raw food. The author describes life at her hotel in North Bali where only "living" (i.e. raw) food is on the menu. Ninety-nine raw food recipes from the cuisines of Malaysia, Indonesia, Cambodia, Laos, Thailand, Myanmar, and Singapore are illustrated and clearly set out.
Southeast Asia's Best Recipes from Bangkok to Bali by Wendy Hutton. These 120 recipes for Southeast Asian dishes have been culled from the vast experience of one of Southeast Asia's leading culinary experts. An illustrated introduction on ingredients, equipment and method is followed by the clearly set-out recipes, each accompanied by a personal comment and colour photograph. Index.
Miss Masala: Real Indian Cooking for Busy Living by Mallika Basu. Cookery goddess and girl about town Mallika Basu reveals her secrets for cooking gorgeous Indian food in this highly covetable book, inspired by her blog. Her no-nonsense kitchen advice demystifies all those glorious, exotic ingredients and spices, and shows just how easy and rewarding it is to cook Indian cuisine at home. Alongside easy instructions for making aromatic Kerala Chicken or the best Seekh Kebabs, Mallika shares witty anecdotes about her high-flying city life, and gives handy hints on how to cook a jalfrezi and still head to the bar an hour later without reeking of eau de curry. With glossary and index.
Awakening the Appetite: Simple and Essential Recipes for Asian Cancer Patients and Their Loved Ones by Vivian Pei. While this attractively-presented illustrated recipe book is planned to meet the needs and tastes of Asian cancer patients, its dishes would also appeal to the whole family. The first chapter on ingredients and dietetic principles, dietary needs and problems of people with cancer is followed by some 60 recipes contributed by ten of Singapore's better known chefs. A nutrition analysis is given for each dish. With notes on cancer support resources and vocabulary, bibliography and index.