The food of Singapore
Subtitle: authentic recipes from the Manhattan of the East
By: recipes by Djoko Wibisone and David Wong ; food photography by Luca Invernizzi Tettoni ; introduction by Lee Geok Boi ; editing by Wendy Hutton.
Contributors: Wong, David.; Invernizzi, Luca.
Series: Periplus world cookbooks
Publisher: Periplus Editions; Distributed in the continental United States by the Crossing Press
Published: 1995
Place of publication: Singapore; Watsonville, CA
Language: eng
Number of pages: 120
Subjects: Cookery, Singapore.
Description: Discusses also the influences of Chinese, Malay, and Indian cuisines on cookery in Singapore.
Notes: Includes index.
"Produced in association with The Beaufort Sentosa."