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First published in 1989, Wendy Hutton's Singapore Food has since been recognized as one of the most authoritative titles on the unique culinary heritage of Singapore. The only cookbook of its genre to provide an extensive socio-historical map of the culinary traditions of this island state, this new edition retains the original fascinating insights how the various ethnic group ...more
Hardcover, New Edition, 216 pages
Published November 1st 2008 by Marshall Cavendish Corp
(first published January 1st 1994)
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