Prepare delicious and authentic dishes and simple street food with this easy-to-follow Singapore cookbook.

Influenced by the surrounding islands, China, and other parts of Asia, the cuisine of Singapore has long bewitched prominent tastemakers such as James Oseland, the editor-in-chief of Saveur magazine. Yet, few cookbooks have truly delved into the unique flavors of Indonesian food and cooking. At last, The Food of Singapore presents a glorious cross-section of traditional recipes.

Over 60 favorite recipes of Singapore, including:

Chili Crab
Classic Hokkien Mee
Murtabak
Tea-smoked Fish Fillets
Barbecued Stingray
And many more…

Born in East Java, chef Djoko Wibisono is the perfect guide to introduce Singapore's delicious melange of flavors, and The Food of Singapore is a splendid introduction to a cuisine poised to become the next hot international culinary sensation.

Photographs by: Luca Invernizzi Tettoni