$60.00
Shermay's Singapore Fine Food The New Mrs Lee's Cookbook V1En
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Shermay's Singapore Fine Food
Peranakan Heritage & Home Taste
Shermay's Singapore Fine FoodPeranakan Heritage & Home Taste
Delivered by Sat, 10 Jun
We will need more time to get this item from the seller and deliver to you.
Delivered by Sat, 10 Jun
We will need more time to get this item from the seller and deliver to you.
Sold by:
Shermay's Singapore Fine Food
Peranakan Heritage & Home Taste
Shermay's Singapore Fine FoodPeranakan Heritage & Home Taste
Delivered by Sat, 10 Jun
We will need more time to get this item from the seller and deliver to you.
Delivered by Sat, 10 Jun
We will need more time to get this item from the seller and deliver to you.
Key Information
The New Mrs Lee's Cookbook Volume 1: Peranakan Cuisine (English) is a timeless collection of Peranakan recipes by Mrs Lee Chin Koon, published in 1974. Today, re-written by Shermay Lee, granddaughter of the late Mrs Lee (1907-1980), she has tried to recapture her grandmother's recipes into two fully illustrated cookbooks. The New Mrs Lee's Cookbook: Nonya Cuisine features the secrets of Peranakan cuisine and the nonya kitchen. The second volume features a delightful mix of Chinese, Malay, Indian and Eurasian recipes, and also includes anecdotes explaining their origins. Recipient of two accolades - Gourmand World Cookbook Awards 2003: Best Cookbook Award Special Awards Category (English), and Special Award of the Jury in the Respect of Tradition.
Country/place of Origin
Singapore
Dietary
Trans-Fat Free
Gluten-Free
Lactose-FreePreparation
- The New Mrs Lee's Cookbook Volume 1: Peranakan Cuisine (English)
- This is a timeless collection of Peranakan recipes by Mrs Lee Chin Koon, published in 1974. Today, re-written by Shermay Lee, granddaughter of the late Mrs Lee (1907-1980), she has tried to recapture her grandmothers recipes into two fully illustrated cookbooks. The New Mrs Lees Cookbook: Nonya Cuisine features the secrets of Peranakan cuisine and nonya kitchen. The second volume features a delightful mix of Chinese, Malay, Indian and Eurasian recipes, and also includes anecdotes explaining their origins.
- 2 Accolades, Gourmand World Cookbook Awards 2003: Best Cookbook Award Special Awards Category (English) then proceeded to the finals, and won a Special Award of the Jury in the Respect of Tradition.
Storage
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