The Way Of Kueh

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The Way of Kueh
Author: Chris Tan
Publish: 2019
Publisher: Epigram Books
Genre: Cooking
Format: hardcover
ISBN: 9789814845366
Pages: 272
Language: English

The Way Of Kueh

Rating:
4.0 rating
Synopsis:

Book of the Year, 2020 Singapore Book Awards
Winner for the 2020 Singapore Book Awards 
(Best Illustrated, Non-Fiction)

Food writer, cooking instructor and author Christopher Tan is back with the definitive book on Singapore’s kueh, sharing everything you need to know about local kueh culture.

Much more than just a collection of recipes, The Way of Kueh delves into the topic with a lyrical, insightful and practical approach. It traverses kueh families and genres, key kueh-making techniques, the seasonality and social significance of kueh, and the importance of both tradition and innovation. Local kueh artisans from all walks of life share their stories and perspectives in interviews, while short essays muse on the histories, regional and colonial influences, science and symbolism behind this most diverse of food genres.

Helpful glossaries on key ingredients and essential kitchen tools will equip you to tackle over 100 detailed and precise recipes for kuehs from across Singapore’s communities, from ang koo kueh to kueh bakar, kueh kaswi to jian dui, steamed and baked kueh lapis varieties, and many more, including rare and endangered items such as sesagun, putugal and bak kueh.

Making kueh is truly and traditionally a labour of love. The Way of Kueh was born from a desire to inspire and encourage Singaporeans to make and enjoy kueh together with their families and friends, to celebrate, preserve and progress this unique and rich part of our national food heritage.

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Chris Tan - Books SG
Author Details:

Award-winning writer, cooking instructor and photographer

Chris Tan is an award-winning writer, cooking instructor and photographer. His articles, columns, recipes and photographs have appeared in many publications, including Singapore's Sunday Times and Straits Times, The Peak magazine, The Peak Selections Gourmet & Travel magazine, and America's Saveur magazine. A cooking and baking instructor at the former Shermay's Cooking School for 10 years, Christopher also conducts talks and demonstrations at venues which have included Singapore's National History Museum and Peranakan Museum, the Culinary Institute of America in Napa Valley, the Paris' Le Musee Quai Branly, and events like The Singapore Writers' Festival, and The Sydney International Food Festival. He has authored and co-authored many cookbooks, most recently Chinese Heritage Cooking, Ask The Foodie, and NerdBaker. He loves making meaning with words, images and food.

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