Items related to The New Mrs. Lee's Cookbook: Nonya Cuisine
Synopsis
Mrs. Lee Chin Koon first published Mrs Lee’s Cookbook in 1979 at the age of 70. With more than 50 years of cooking experience, Mrs. Lee wrote the cookbook in order that her grandchildren and future generations would continue in the tradition of Nonya cuisine. Mrs Lee’s Cookbook has since had numerous reprints and has become widely accepted as an authority on Nonya cuisine.
29 years later, Shermay Lee, her granddaughter is relaunching the cookbook for a new generation. This revised version makes it possible for any novice to cook classic Peranakan dishes such as Ayam Buah Keluak, Mee Siam and Pong Tauhu Soup. New useful sections such as a glossary of ingredients and basic kitchen equipment, illustrated step-by-step guide to basic cooking techniques and other sections have been added to make Peranakan cooking more accessible. Each recipe is illustrated and is a step-by-step guide providing clear instructions on preparation and methodology.
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About the Author
Shermay Lee is an investment banker-turned-chef. A sixth-generation Peranakan with a strong culinary tradition, she started cooking at the age of 5. She learnt the rudiments of cooking first from her grandmother, Mrs. Lee Chin Koon, then later, at the renowned classical French culinary institute, Le Cordon Bleu in London. Prior to that, she graduated from Brown University, USA, in Political Science and History. She has opened her own cooking school, Shermay’s Cooking School, in Singapore and has plans to publish other cookbooks.
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- PublisherBenchmark Books
- Publication date2004
- ISBN 10 9812327045
- ISBN 13 9789812327048
- BindingHardcover
- LanguageEnglish
- Number of pages192
- Rating
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