Lush photography and tantalizing descriptions of local cuisine set these beautiful pocket guides apart from all of the other guides that juxtapose food and travel. Each guide traces the unique cultural influences that helped shape the culinary traditions of the featured country, with fascinating sidebars on special ingredients and preparation techniques. The best feature of the World Food Guides is the fact that recipes are included, so you can try your hand at making Spanish romesco sauce, Moroccan bastila, or Vietnamese bahn xeo. You'll also find a food glossary, vivid photographs of ingredients and markets, tips and techniques, and much more.n i ayam jigan spring .m.ik ayam long zi ji -wing kepak ayam ji chi pang chilli cili la jiao -sauce sos cili l.i jiao jiang chives kucai liu luiang cai chocolate coklat qiao ke li chopsticks sepit kuai ia#39;\ cider (apple) air epal ping guo zhi cilantro ketnmburanbsp;...
|Title||:||Malaysia & Singapore|
|Author||:||Su-Lyn Tan, Mark Tay|
|Publisher||:||Lonely Planet - 2003|