Wet Market to Table
Details
Wet Market To Table
Created by Pamelia Chia
Book Sample
*
Celtuce? Fingerroot? Tatsoi? If you've never heard of these produce names, local chef Pamelia Chia is here to help.
Wet markets promise charm and authenticity that supermarkets and online grocers cannot replicate. Local chef Pamelia Chia explores uncommonly used vegetables, fruits and herbs found in Singapore wet markets, using over 80 recipes to bring out their unique flavours and textures. Writing in a frank and easy-to-read manner, Pamelia shares stories from wet-market vendors, memories of grocery shopping with her mother and how each ingredient inspires her to push the boundaries of local cooking.
About the Creator:
Pamelia Chia was born and raised in Singapore, in a household where adventurous eating was encouraged and cooking was taken very seriously. After graduating with an Honour’s degree in Food Science and Technology from the National University of Singapore in 2014, she decided to trade a food scientist’s lab coat in for chef whites. She began her cooking career in 2015 as a pastry chef at Lollapalooza, the now-defunct sister restaurant to Lolla. Fuelled by a desire to learn about regional ingredients and Asian cooking techniques, she started work at Michelin-starred Candlenut in 2016. In 2018, Pamelia moved with her husband to Melbourne where she now lives and cooks professionally.
Format: Paperback
Size: 190 x 250mm
Pages: 297pp
Published: June 2019
Wet Market to Table
Details
Wet Market To Table
Created by Pamelia Chia
Book Sample
*
Celtuce? Fingerroot? Tatsoi? If you've never heard of these produce names, local chef Pamelia Chia is here to help.
Wet markets promise charm and authenticity that supermarkets and online grocers cannot replicate. Local chef Pamelia Chia explores uncommonly used vegetables, fruits and herbs found in Singapore wet markets, using over 80 recipes to bring out their unique flavours and textures. Writing in a frank and easy-to-read manner, Pamelia shares stories from wet-market vendors, memories of grocery shopping with her mother and how each ingredient inspires her to push the boundaries of local cooking.
About the Creator:
Pamelia Chia was born and raised in Singapore, in a household where adventurous eating was encouraged and cooking was taken very seriously. After graduating with an Honour’s degree in Food Science and Technology from the National University of Singapore in 2014, she decided to trade a food scientist’s lab coat in for chef whites. She began her cooking career in 2015 as a pastry chef at Lollapalooza, the now-defunct sister restaurant to Lolla. Fuelled by a desire to learn about regional ingredients and Asian cooking techniques, she started work at Michelin-starred Candlenut in 2016. In 2018, Pamelia moved with her husband to Melbourne where she now lives and cooks professionally.
Format: Paperback
Size: 190 x 250mm
Pages: 297pp
Published: June 2019