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The Best of Asian Cooking Paperback – 4 February 2014

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Product details

  • Paperback: 376 pages
  • Publisher: Marshall Cavendish International (Asia) Pte Ltd (February 4, 2014)
  • Language: English
  • ISBN-10: 9814516147
  • ISBN-13: 978-9814516143
  • Product Dimensions: 8.3 x 0.9 x 9.1 inches
  • Shipping Weight: 1.1 Kg
  • Average Customer Review: Be the first to review this item

Product description

About the Author

Heinz von Holzen, Arlene Diego, Dhershini Govin Winodan, Keiko Ishida, Lee MinJung and Nguyen Thanh Diep are all food experts in their various professions. Chef Heinz von Holzen spent many years investigating and documenting Balinese and Indonesian cuisine, and played a key role in promoting both cuisines to the world. He owns 3 Balinese restaurants in Bali, Bumbu Bali, Warung Sate and Pasar Malam, and also has a popular following for his cooking classes. Arlene Diego is a cooking instructor who is based in Malaysia. She conducts cooking classes, caters for corporate events and contributes articles to various food publications. Dhershini Govin Winodan is part owner of a well-known Indian restaurant in Singapore, Chat Masala. She has made various appearances in television programmes and local radio talk shows to share her views on food, and she is also a regular contributor to local newspapers and magazines. Keiko Ishida was born and raised in Tokyo, where she studied traditional Japanese cooking in Mrs Hiroko Takahashi's cooking school in Sendai, Japan. She then moved to France to pursue her passion at the Ritz Escoffier School in Paris. Back in Tokyo, she set up her bakery, Atelier K and gained a renowned reputation for her beautifully crafted wedding cakes and desserts. She is now based in Singapore, where she conducts cooking and baking classes at Shermay's Cooking School. Lee MinJung was trained as a fashion designer, but studied the art of Korean cooking in Seoul, Korea. She conducts regular cooking classes in Korean, Japanese and Chinese cooking, and specializes in bringing Korean and Chinese cooking techniques and ingredients together to create new dishes with an exciting twist. Nguyen Thanh Diep studied at the SHATEC Institute of Culinary Arts in Singapore, and is today based in Ho Chi Minh City

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