Sold Out - $16.50
Nothing beats home-cooked food and everybody loves home-cooked comfort food even more! Following the success of Eric Teo’s Simply Singaporean, Mandarin Oriental Singapore Executive Chef Eric Teo has meticulously crafted 60 soup recipes in Eric Teo’s Simply Soup, his third cookbook to date.
A family face on national television, celebrity Chef Eric is not only adept at creating exquisite cuisines, he also knows what the average homemaker wants. Making good use of his rich experience as an executive chef in a 5 star hotel, his judging skills both in and out of Singapore and his numerous cooking demonstrations, Chef Eric is the best person to show you how to master both Western and Chinese-style soups in the form of stock, clear and thick soups consisting of herbal, broth, bisque, chowder, potage and consommé.
Clearly written with easy-to-follow steps, the recipes are suited for amateurs and homemakers alike. Once your loved ones have tasted Chef Eric’s favorite soup dishes, they will be craving for more!
Title: Simply Soup
Author: Eric Teo
Language: Bilingual- English and Mandarin Chinese (Simplified)
Book Information Contents About the Author Chef Judy Koh, Managing Director and Executive Chef of Creative Culinaire The School and Caffe Pralet, has close to two decades of professional baking and cooking experience. In this book, she invites every baking aficionado to join her in the pursuit of happy baking, while she guides you, step by step, through the different recipes to create mouthwatering and professional cakes, cookies, tarts, pies, puffs and more. Title: Baking with Judy Author: Judy Koh Language: Bilingual- English and Mandarin Chinese (Simplified) Condition: New Illustrations: Full color Pages: 121 Publication Date: December 2013 Table of...
Book Information Contents About the Author In developed society, one in three people will develop cancer within his or her lifetime. Cancer is now a clear and present danger. A head-in the sand attitude of avoiding this dreaded subject will no longer do. Over the years, intensive care research has build up a wealth of knowledge on the subject. With knowledge comes power—the power to beat Cancer. Putting faith in hearsay or baseless treatment methods will only worsen your health and cause you to lose the fight against cancer. This book will open your eyes to what cancer really is...
Book Information Contents About the Author Ever walked into Chinatown and wondered what all the dried seafood and foodstuffs are used for? Abalone, Sea Cucumber, shark’s fin, fish maw, bird’s nest, pig tendon, mushroom, black fungus, scallop, oyster—all these ingredients can be very expensive and intimidating to bring into the kitchen. But, fear not. Many people think it is hard to prepare these foods, and being expensive, they don’t want to take a risk. Many others worry about the long and laborious process it takes to prepare these ingredients. None of this is true. Featuring 50 different ingredients in 100...
Book Information Contents About the Author Flavors from the past are savored ideas etched in our memories, unforgettable and sentimental. Perhaps some of the traditional treats are still available today, but the authentic tastes-made by traditional skills using natural ingredients are somewhat lost. Malaysian veteran culinary instructor Madam Choong Su Yin revives 50 traditional recipes that are generously flavored and infused with love. These recipes- which include wormwood leaf glutinous rice kueh, white layer cake, fried needle noodles and onde-onde- bring back fond memories of those good old days. May they ignite a culinary passion in the young generation in...