The New Mrs Lee’s Cookbook Vol. 1 (English)

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“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 grandmother’s recipes into two fully illustrated cookbooks. The New Mrs Lee’s 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’.

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Mrs Lee Chin Koon (1907-1980) first published Mrs Lee’s Cookbook in 1974 at the age of 67. 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 one of the authorities on Nonya cuisine in Singapore.

Shermay Lee, her granddaughter is relaunching the cookbook for a new generation 29 years later. This revised and fully illustrated version makes it possible for any novice to cook classic Nonya dishes such as Ayam Buah Keluak, Nasi Lemak and Popiah. New useful sections have also been added, including:

  • a comprehensive glossary of ingredients
  • a glossary of basic kitchen equipment
  • step-by-step illustrations of basic food preparation
  • a list of key ingredients to start a Nonya kitchen
  • tips and advice on how to entertain the Nonya way
  • tips on healthier versions of Nonya dishes and Nonya secrets revealed

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