Description

Immediate dispatch from Somerset. Nice book in great condition. Pages in excellent condition. Images are beautiful bright and vivid. No notes or highlighting. See images. Fantastic book.

About the book >.>.> This cookbook opens the doors of Raffles Hotel’s restaurants and kitchens taking a look at a tradition of food and hospitality that began well over a century ago and sharing recipes for the best-loved dishes served in the hotel today. Setting the stage is a short introduction that explores Raffles Hotel’s unique role in Singapore’s culinary history. This is set against the backdrop of the island’s fascinatingly varied multi-ethnic culinary heritage and the change in attitudes of 19th-century globe- trotters and 20th-century tourists towards Singapore’s food as tracked through amusing travellers’ tales and rare guidebooks. Then on to the recipes. Since the hotel’s 1991 re-debut Raffles’ chefs have teamed together to create a discriminating style strongly influenced by being in one of the most culturally diverse and exciting cities in the world. Here signature recipes from six of the hotel’s restaurants are featured: Raffles Grill (continental classics with contemporary overtones) Tiffin Room (mouth-watering traditional curries and spicy accompaniments) Empire Cafe (local dishes with roots in old Singapore street hawker food) Ah Teng’s Bakery (breads pastries and cakes both eastern and western) Empress Room (fine Cantonese cuisine) and Doc Cheng’s (East meets West fusion). (MP)