Cooking with Chinese Herbs
Terry Tan was born to an Indonesian Hokkien Baba father and a Teochew Nonya mother. Of mixed Straits Chinese (Peranakan) heritage, his familial roots can be traced back to the Fujian province of China, Indonesia and the Malayan towns of Penang and Malacca, and it is from this diverse cultural and culinary heritage that he has culled his cooking skills. He is equally at home with Chinese, Nonya, Indonesian and other Asian cuisines. The author of 14 cookbooks, the most recent is a collaboration with his son Christopher, who is also a well-known food writer and chef. Terry Tan has hosted several television programmes in Singapore and appears frequently on British and European television. His book Asian Cook (Aurum Press 2003, UK) won the prestigious Gourmand World Cookbook award (2003) for Best Asian Cuisine Book. As a food development consultant in the UK for the past 20 years, he continues to work in this capacity, teaches at various colleges and writes on food and travel matters.