Milkier Pigs and Violet Gold

Milkier Pigs and Violet Gold

Author: Bryan Koh

Publisher: Marshall Cavendish Children

ISBN: 981145437X

Category: Cooking, Philippine

Page: 468

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A richly illustrated, captivating guide to Filipino regional cuisine with over 200 recipes from over 16 provinces. Featuring a comprehensive section on essential local ingredients and information on Philippine cooking methods
Milkier Pigs and Violet Gold
Language: en
Pages: 468
Authors: Bryan Koh
Categories: Cooking, Philippine
Type: BOOK - Published: 2021-01-18 - Publisher: Marshall Cavendish Children

A richly illustrated, captivating guide to Filipino regional cuisine with over 200 recipes from over 16 provinces. Featuring a comprehensive section on essential local ingredients and information on Philippine cooking methods
Bekwoh
Language: en
Pages: 256
Authors: Bryan Koh
Categories: Cooking, Malaysian
Type: BOOK - Published: 2019-05-07 - Publisher: Marshall Cavendish International (Asia) Pte Limited

A captivating guide to Malaysian regional cuisine, richly illustrated - By award-winning author of Milk Pigs & Violet Gold and 0451 Mornings are for Mont Hin Gar - Over 100 recipes from the three regions of Malaysia Peninsula's East Coast - A comprehensive section on essential local ingredients and information
0451 Mornings Are for Mont Hin Gar
Language: en
Pages: 604
Authors: Bryan Koh
Categories: Cooking, Burmese
Type: BOOK - Published: 2018-11-15 - Publisher: Marshall Cavendish International (Asia) Pte Limited

A captivating guide to Burmese regional cuisine, richly illustrated.Winner of the THIRD BEST ASIAN COOKBOOK at the World Gourmand Cookbook Awards 2016Over 230 recipes ranging from salads and soups to noodles and curries -organised by regionComprehensive section on essential local ingredients and information on traditional cooking methodsGlossary of essential ingredients
Tamu
Language: en
Pages: 542
Authors: Bryan Koh
Categories: Cooking, Burmese
Type: BOOK - Published: 2022-01-15 - Publisher: Marshall Cavendish Cuisine

Little has been written about the cuisines of Borneo, the fourth largest island in the world, occupied by three nations, Malaysia, Indonesia and Brunei. Fascinated by its history, astonishing biodiversity and peoples, Koh spent four years travelling across the island to meet some of the myriad communities contributing to its