Our Name Is Mutiny: The Global Revolt against the Raj and the Hidden History of the Singapore Mutiny 1907 - 1915

History

Umej Bhatia, Umej

Asia

Landmark Books Pte.Ltd ,Singapore

Food Republic: A Singapore Literary Banquet

Cookbooks, Food & Wine

Daryl Lim Wei Jie

Regional & International

Soya & Spice: Food and Memoirs of a Straits Teochew Family

Seow, Jo Marion

Cooking by Ingredient

<p>This is the much-awaited revised edition - complete with a fresh design and more enticing food photography - of a book that has found a place in the canon of Singapore cookbooks. Its clear and easy-to-follow recipes produce delicious and fortifying Chinese food based on principles that date back 4,000 years. It shares how the basic techniques of stir-frying, steaming, simmering, double-boiling and stewing coaxes the best from choice and humble ingredients to produce nutritional dishes suitable for every-day meals and banquets. The key of this book is the Chinese belief that food is eaten not just to fuel the body, please the palate and satisfy the soul, but also eaten to promote good health. It is therefore a practical guide to eating nutritional food and maintaining good health the Chinese way.</p>

Secrets of Chinese Nutrition: 168 Traditional Delicious & Health-Giving Recipes

My Favourite Recipes

Handy, Ellice

Our Favourite Recipes

John (Kay) Corner left home in 1960, aged 19. He would never see his father, E. J. H. Corner, again. Edred John Henry Corner was one of the most colourful and productive biologists and mycologists of the 20th century. His career began in 1929 as Assistant Director of the Straits Settlements Singapore Botanic Gardens, where he trained monkeys to collect specimens from the treetops of the rainforest, and published Wayside Trees of Malaya, a classic field guide interspersed with his delightful and idiosyncratic observations on plant life. He was key in the creation of Bukit Timah Nature Reserve, a 163- hectare plot that contains more tree species than the whole of North America. When war came, he considered it his responsibilty to safeguard the scientific and cultural collections of Singapore during the Japanese Occupation, but was branded by some as a collaborator. Post-war, after heading the ambitious UNESCO Hylean Amazon Project, he returned to Cambridge University and was appointed Professor of Tropical Botany in 1965. There he propounded his theory that the Durian represented an ancestral type of angiosperm tree. He was elected a Fellow of The Royal Society, where he promoted the conservation of tropical forests and led expeditions to the British Solomon Islands and Mount Kinabalu. For the latter, he proposed Kinabalu Park which led to its designation as a UNESCO World Heritage Site. After 46 years, John Corner faces his estranged father in a suitcase marked: 'For Kay, wherever he might be.' The letters, pictures and other memorabilia that spill out led him to search for the father he hardly knew, resulting in an engaging and frank biography of an eminent scientist who put science above all, including his family. Two things inspired me to write my book. The 'arrival' of a suitcase, after my father's passing, and one of my (Australian) granddaughters asking me if I had a Dad...   After much thought I decided that I had to write my father's story for the family, but how, when I knew so little? My father was a botanist who specialised in mycology but whose expertise soon developed into evolution and conservation. In Malaya he 'collected' using the help of (his) trained monkeys, the berok... Thus came about his most widely known publication Wayside Trees of Malaya.   Research began and it was not long before some, and they were people of position, one later to be awarded a Nobel Prize, suggested I write it as a book and not just for my family. As these were good friends of my father and they knew the thrust of the story I listened and followed their advice. My Father in his Suitcase followed after six or seven years of research...   I had to find out what was behind the acrimonious divorce (1952) which split the family. Was my father a collaborator (with the Japanese in Singapore) during the occupation as had been suggested and what happened to his housekeeper and Carer after his passing in 1996, being alerted to that by the same people?   These were difficult matters in all senses of that word and there were times when I wanted to walk away from it all... There were times when I almost threw away the suitcase which I named Pandora...

My Father in His Suitcase

Science & Math

Corner K. John

Biological Sciences

Singapore Heritage Food: Yesterday'S Recipes for Today's Cook

Sylvia Tan

My food memories stem way back to when I was a child where traditions and family hugely influence the way I cook. My mother introduced me to the markets and farms at a young age, exposing me to the concept of paddock to plate. "Watch and learn," mom would always say. I guess I did. Now living in Australia and travelling far and wide back to Singapore and beyond, I cook with inspiration from the best seasonal ingredients I find but always with a very strong sense of Asian flavours and more importantly, the respect for food acquired through my upbringing. Some of the best times for me have been with friends and family in my kitchen and around the dinner table. In this book, I embrace differences and disregard cultural boundaries. Having grown up in multicultural Singapore, where food is all about sharing and feasting and a way of bringing people together, I share with you the food I love to eat - from my Laksa Roast Chicken, to my Lemon Cake with Brandied Prunes, my scrumptious Chicken and Crispy Noodle Slaw, and my Mom's Apple Pie.I hope that the recipes in this book will bring to your home as much joy as it has to mine and give you reason to cook for each and every occasion.to your home as much joy as it has to mine and give you reason to cook for each and every occasion.

My Kitchen, Your Table

Morrice, Audra

<p>Penang is one of the food capitals of Malaysia. However, over time, many Penang heritage dishes have been modified so much that what is served today is just a pale image of the original. The tastes of home-cooked dishes have not been faithfully reproduced from one generation to the next. Similarly, street- food and restaurant recipes have not been faithfully passed from a retiring chef to his successor. This book preserves the Penang heritage food from days of yore, covering home- cooked food, street food and restaurant dishes. Meticulously researched, every recipe is prefaced with heritage information and, together, they trace Penang heritage food to its Thai, Hokkien, Hainanese, Indian and Malay roots. Penang Heritage Food won a national award for best culinary history in the World Gourmand World Cookbook Awards.</p>

Penang Heritage Cookbook: Yesterday'S Recipes for Today's Cook

Ong Jin Teong

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