“Makan” means eat in Malay. “Makan Mushroom” literary translates to let’s eat mushrooms. In this cookbook, Chef Eric low showcases the versatile mushroom as the key ingredient in both Western and Asian cuisines. Both common and lesser known species of mushrooms are presented in their most tantalizing creations, from appetizers to main courses and desserts. With easy to prepare recipes and commonly available ingredients, we are sure this cookbook will be your best companion for a healthy diet.
Title: Makan Mushroom
Author: Eric Low
Language: Bilingual- English and Mandarin Chinese (Simplified)
Illustrations: Full color
Publication Date: November 2013
All about Mushrooms
Chef Eric Low is the Chef-Owner of Lush Epicurean Culinary Consultancy, providing culinary expertise in multiple disciplines of the trade to major foodservice equipment and manufacturing companies, statutory boards, F&B institutions, and private culinary studios. Well versed in European, Latin American, Asian and Middle Eastern cuisines, Chef Eric is one of the few local Singapore-born chefs who have had the work experiences of cooking and mingling with local cultures in more than 30 countries around the world.
Book Information Contents About the Author The Secret of Cookies will reveal to you cookie baking secrets through 1,000 full-color step-by-step photos and 200 foolproof tips. With this book in hand, you will be baking great cookies 100% of the time! This book is considered a “Jumbo” edition because it provides a very comprehensive guide for both creative and traditional cookies. The recipes and detailed photos ensure guaranteed success even for beginners. Learn and start baking cookies and taste your success immediately. Title: The Secret of Cookies Author: Gu Huixue Language: Bilingual- English and Mandarin Chinese (Simplified) Condition: New Illustrations: Full...
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Zong Zi, rice dumplings, and sticky rice dumplings are a traditional Chinese food made of glutinous rice, stuffed with different fillings, and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling. Although Zong Zis are commonly eaten as a snack, they are traditionally eaten during the Duanwu Festival which falls on the fifth day of the fifth month of the lunar calendar (which is the namesake of this book “Fragrance of Double Fifth”). There are many different varieties of Zong Zi. In this exciting cookbook, the author has carefully put together a most...
Book Information Contents About the Author The Dragon Boat Festival is known for the racing of dragon boats and eating delicious zong zi, a traditional Chinese food made of glutinous rice stuffed with different fillings and wrapped in bamboo, reed, or other flat leaves. This cookbook teaches you everything you need to know about making delicious Chinese sticky rice dumplings. Amy Wong, the author, describes the different ingredients you will need and details the method of making these treats. This cookbook is a must-have for making zong zi at home. Title: The Season of Double Fifth Author: Amy Wong Language:...
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As at all traditional gatherings for the holidays, food plays an especially important role in the New Year Festival. Malaysian and Singaporeans often prepare cookies or biscuits to be served or given as gifts during Chinese New Year. Homemade cookies and baked goods taste much better than store bought cookies. Let this book show you how to bake these Chinese New Year goodies and cookies so that you can create these festive cookies for all your holiday celebrations. Title: Cookies for all Occasions Author: Patsie Cheong Language: Bilingual- English and Mandarin Chinese (Simplified) Condition: New Full book details