Well before the word 'fusion' came to be associated with cooking the Peranakan community, a mix between early Chinese settlers and their hosts,  had been creating their own fusion cuisine from Chinese and indigenous ingredients. The Nonyas, as Peranakan females are often called, had plenty of time in the kitchen to create the antithesis of fast food, complicated and delicious recipes. In this book Tan chooses to show the simpler side of such cooking, the everyday meals for a family at home, rather than the festive feasts for which the community has become famous. New Hardback. First Edition. 240 pages, of which 40 are devoted to ingredients and tools including many colour photographs and an index. 

Weight: 1.2 kg Post free within Malaysia, but may incur additional charges when posted elsewhere.