Chicken and Rice
Fresh and Easy Southeast Asian Recipes From a London Kitchen
Seiten
2016
Fig Tree (Verlag)
978-0-241-19907-7 (ISBN)
Fig Tree (Verlag)
978-0-241-19907-7 (ISBN)
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Helps you to learn how to make your own steamed buns, egg noodles, or BBQ sambal lemon sole - a whole fish barbequed on banana leaves.
Southeast Asian food is fresh, easy and full of unforgettable flavours: Chicken and Rice will show you just how simple it is to make at home.
Shu Han Lee moved to London from Singapore as a student. Homesick and hungry, she started teaching herself to cook the food she'd grown up with - Singaporean and Malaysian dishes, with a strong Chinese influence from her mother.
Chicken and Rice features the perfect midweek suppers rustled up in less time than it takes to order a takeaway (that are healthier and better tasting too), including FENNEL AND MINCED PORK STIR-FRY or TOM YUM SOUP WITH MUSSELS. Or for weekends, there are more adventurous projects such as lessons in making your own STEAMED BUNS and EGG NOODLES!
With a seasonal approach to the very best of UK produce, these are recipes you'll return to time and time again.
'A feel-good blend of simple recipes and touching memories' Diana Henry, Telegraph
'A really tempting 'discovery' cuisine book . . . there's loads you'll want to cook' Ed Smith, Rocket & Squash
Southeast Asian food is fresh, easy and full of unforgettable flavours: Chicken and Rice will show you just how simple it is to make at home.
Shu Han Lee moved to London from Singapore as a student. Homesick and hungry, she started teaching herself to cook the food she'd grown up with - Singaporean and Malaysian dishes, with a strong Chinese influence from her mother.
Chicken and Rice features the perfect midweek suppers rustled up in less time than it takes to order a takeaway (that are healthier and better tasting too), including FENNEL AND MINCED PORK STIR-FRY or TOM YUM SOUP WITH MUSSELS. Or for weekends, there are more adventurous projects such as lessons in making your own STEAMED BUNS and EGG NOODLES!
With a seasonal approach to the very best of UK produce, these are recipes you'll return to time and time again.
'A feel-good blend of simple recipes and touching memories' Diana Henry, Telegraph
'A really tempting 'discovery' cuisine book . . . there's loads you'll want to cook' Ed Smith, Rocket & Squash
Shu Han Lee is a graphic designer and freelance food stylist, writer and cook. The Sunday Times named her as one of Britain's best food bloggers (www.mummyicancook.com), and she frequently hosts supper clubs, pop-ups and workshops. Born and raised in Singapore, Shu Han Lee now lives in London. Chicken and Rice is her first book.
| Erscheinungsdatum | 05.05.2016 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 194 x 239 mm |
| Gewicht | 1016 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 0-241-19907-7 / 0241199077 |
| ISBN-13 | 978-0-241-19907-7 / 9780241199077 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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