Straits Times Press Books :: Cooking :: Hunger Management

Hunger Management

Hunger Management

Hunger Management
Tan Hsueh Yun is editor of the Life section of The Straits Times and The Sunday Times, and also writes about food.

This book is a collection of some of her favourite recipes from her fortnightly cooking column, Hunger Management, which has been running in The Sunday Times since 2008.

The self-confessed lazy cook likes to eat well without spending too much time in the kitchen, although she is sometimes guilty of gilding the lily too much. Mostly, though, her mantra is: Cook it fast, make it delicious, and let’s eat now.

COMMENDATIONS
“I have great respect for Hsueh. I consider her one of my makan gurus, and she is certainly one of my favourite makan kakis too. Her fun and eclectic cookbook is a compilation of carefully tested recipes that should take pride of place in any food lover’s kitchen. Intelligently written, the book is filled with comforting, easy-to-prepare recipes that you will have plenty of fun exploring.”
- Ignatius Chan, owner, Iggy’s

“Hsueh is one of very few food writers I know who not only eats and writes, she actually knows food. And she cooks. I’ve always wanted to keep her articles but thankfully, there is no need because there is now this precious book — a collection of her recipes which are easy to replicate and oh-so-good to eat.”
- Willin Low, chef-owner, Wild Rocket

“This book is a weapon that any self-loving home cook would wanna keep close. It’s the kind of cookbook that I can foresee
being the most well-used within my collection. The reason is simple — Hsueh’s recipes are deliciously ‘crave-able’ and yet so simple that I’ll instinctively reach for this book the next time I feel like a naughty 2am snack.”
- Bjorn Shen, chef-owner, Artichoke and Bird Bird

“It has been a fun makan journey for me in the span of a week, where I cooked four dishes from Hsueh’s book. All were simple
to follow and if you measure everything exactly as in the recipe, you will get perfect dishes to enjoy.”
- Violet Oon, cooking doyenne and restaurateur behind National Kitchen by Violet Oon, Violet Oon Satay Bar & Grill and Violet Oon Singapore
Details
Author Tan Hsueh Yun
ISBN 9789814747561
Size 210 mm x 210 mm
Extent 144
Hardcover / Softcover Softcover
Illustrated or Black & White Coloured
Language English
 
Our price: US$25.00
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