Publisher: Marshall Cavendish
Weight: 420 g
With a culinary tradition spanning many generations, Penang Nyonya cooking, like its gastronomic cousins Melaka and Singapore, is a creative fusion of Chinese and Malay cuisines. Penang Nyonya cuisine also draws on the best of Thai and Indian cooking, resulting in a host of inimitably fascinating dishes. This cookbook was first published in 1983. In this new edition, the recipes have been adapted to an easy-to-use format and new photographs have been included.
Payment & Security
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.