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By TK Dong
How much do you know about rice? There is quite a variety of rice! In addition to the most common white rice, there are also glutinous rice, brown rice, millet, etc. All kinds of rice are good choices as a staple food. However, have you ever thought that rice not only can be made into staple food like fried rice, stewed rice, baked rice, etc., but can also be made into a variety of sweet and savoury snacks and desserts? White rice can be made into milky rice pudding or crisp Learn More
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By Liu Xinwu and Jeremy Tiang
In this sprawling, award-winning novel, celebrated Chinese writer Liu Xinwu cordially invites you to an epic, riotous, and moving neighborhood feast. On a December morning in 1982, the courtyard of a Beijing siheyuan—a lively quadrangle of homes—begins to stir. Auntie Xue’s son Jiyue is getting married today, and she is determined to make the day a triumph. Despite Jiyue’s woeful ignorance in matters of the heart—and the body. Despite a chef in training tasked with Learn More
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By PLAYDOH
* FLIP 'N FUN FRYING PAN TOY: This Play-Doh breakfast toy for kids 3 years and up lets you make and flip Play-Doh pancakes with the button on the toy skillet * CUSTOMIZE YOUR PLAY-DOH PANCAKES: There are so many ways kids can get creative with 4 different pancake cutter shapes, the pretend syrup extruder, and plenty of colors in this play food set * INCLUDES 8 PLAY-DOH CANS: Assorted non-toxic Play-Doh modeling compound colors include 2 ounces of tan and 1 ounce each of red Learn More
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In the modern age, Jang Bong-hwan (Choi Jin-hyuk) is a chef who works for the country's top politicians at the Blue House. He has a free spirit, but he one day finds himself in the body of Queen Cheorin (Shin Hye-sun) in the Joseon period. King Cheoljong (Kim Jung-hyun), the reigning monarch, is a gentle and easy-going person. However, he is only king in name. Queen Sunwon (Bae Jong-ok), the late King Sunjo’s wife, wields true power in the country and has relegated King Che Learn More
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By 赵炳圭 , 金世正 , 刘俊相 , 廉惠兰 , 安奭奂
A group of people are called "Counter." Their purpose is to hunt down evil spirits and they each have their own special abilities. The group disguises themselves as employees at noodle restaurant. So Mun (Joe Byeong-Gyu) is a high school student and he is the youngest member of "Counter." His special ability is his physical strength. As a child, he was involved in a suspicious car accident. His parents died in the accident and he was left with a limp in his left leg. Ga Mo-Ta Learn More
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By HASBRO
It's a Play-Doh bake sale! Junior chefs can have a wonderful, whirling good time making the most colorful Play-Doh treats they can imagine. Now they have their very own pretend kitchen mixer that spins as it makes crazy cupcakes and zany cookies! Junior bakers can get creative with their own pretend mixer Press to spin and stamp Play-Doh cookies and crazy cupcakes Features 2 stamp attachments for imaginative possibilities Top with fluffy Play-Doh Plus frosting and pretend Learn More
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By Emma Lord
From the beloved author of Tweet Cute comes Emma Lord's You Have a Match, a YA novel of family, friendship, romance and sisterhood… When Abby signs up for a DNA service, it’s mainly to give her friend and secret love interest, Leo, a nudge. After all, she knows who she is already: Avid photographer. Injury-prone tree climber. Best friend to Leo and Connie…although ever since the B.E.I. (Big Embarrassing Incident) with Leo, things have been awkward on that front. But s Learn More
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By Kho Sai Ngo
Stir-fried stalls, among the varieties of food stalls in a kopitiam or food centre, always capture the hearts of gourmets because stir-fried cuisine is fast-serving, varied, warm, tasty and affordable. Kopitiam stir-fried dishes are characterised by the simplicity of using simple and common ingredients to create different flavours in the shortest possible time over high heat. The most popular of these dishes are Sweet and Sour Pork Ribs Rice-bowl, Kung Pao Chicken Rice-bow Learn More
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By Clare Ngan
Meat is a large part of our daily diet. Whether it is home-cooked stir fried pork, delicate red braised pork belly, golden grilled chicken wings, or tender grilled steak, meat is a delectable flavour on our dining table. Meat are simply irresistible, it is also the best source of protein. Meat contains the essential amino acids that the body needs to function effectively. It is a good source of vitamin B12, B6, as well as zinc and iron. A moderate intake of meat is part of Learn More
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By Koh Sai Ngo
Curry, with its vivid and attractive colour, rich aroma and delicate spiciness, warms both the heart and the stomach. A spoonful can even make you down half a bowl of rice! The deliciousness of curry is indeed irresistible and has captured the hearts of many people so far. The word curry is derived from the Tamil word “kari”, which means “to mix many spices together and cook”. Curry, which brings together dozens of spices such as turm Learn More
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By
The concoction of sauces is likened to a major contest that emphasizes the properties of sour, sweet, bitter, spicy and salty flavours. You have to understand the characteristics of sauces to master the skill of producing sauces. Chef Henry Wang Hon Hoo is a creative chef with 33 years of culinary experience. Variety of recipes created by him, come with easy steps and explanation, you will learn about making delicious dishes with loads of fun! Learn More
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By Chef Zubaidah
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By Andrew Kow
Economy rice, also known as “mixed rice”, are commonly seen in Singapore, Malaysia and Thailand’s hawker centre and food court. Every day, these economy rice stalls prepare various dishes for the customers. Customers can mix and match any dishes they want. Economy rice is known to be affordable, economical and also convenient, which is why it is popular among people of all walks of life. Tasty Economy Rice Recipes has become popular amon Learn More
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By CHEF AMER
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By Amy Wong
The dining table in every family is unique and irreplaceable. It fetches the stories of ¡®home¡¯ that belong to each family, and seals up the fragrance of daily dishes. No matter how many countries you have been to, or how many restaurants you have dined in, eventually, you will come to realise that the unadorned 'Taste of Home' lingers the most. In this cookbook, author Chef Amy Wong shares 50 home-cooked dishes which you can prepare to serv Learn More
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By K.S. Lee
Appealing chicken wings grilled to a golden brown, crispy and delicious fried chicken legs, sweet and rich braised chicken wings in Cola, soft and flavourful braised chicken legs, etc. Wouldn't the mere mention of these chicken dishes make you crave for a portion right away? Chicken wings and legs with tender and smooth meat has always been popular, whether at home, roadside stalls, fast food shops, or restaurants of all races. They are sim Learn More
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By Patsie Cheong
The word "niang" (酿) in Chinese, is derived from Hakka, which means "stuffed with fillings". Speaking of stuffed dishes, the first dish that pops to mind must be the stuffed bean curd in Hakka cuisine. "Stuffed Bean Curd” doesn't just refer to stuffing filling into bean curd, it also includes stuffed eggplant, stuffed lady’s finger, stuffed chili and so on. It is said that stuffed dishes originated when Hakka ancestors who migrated from central to the Learn More
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By Angeline Fong
Delicious cheese dishes are well loved by all. The appeal of cheese manifests in its aroma and gooey texture, especially melting, oozing cheese. Spooned out creamy cheese or stringy cheese is mouth-watering and irresistible. So, when it comes to cheese, which type comes to mind first? Is it common Cheddar cheese slices used in sandwiches, grated Mozzarella cheese used on pizza, or Parmesan cheese powder sprinkled Learn More
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By 孫榮Kai
「五星級國際韓廚」孫榮Kai的第一本韓式料理全書 學會大廚不外傳的最強基本功, 做出正統道地的韓國美味!   ★2019年台灣最具影響力百大網紅──料理123「親古們,歐爸KAI飯啦」單元主廚   ★現任台北W Hotel行政副主廚,曾擔任澳洲五星洲際酒店、杜拜七星帆船酒店主廚   ★旅居國外多年學習深造的最強廚藝大公開!   大韓民國「原廠輸 Learn More
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By 陳穎
品嘗精緻華美的法式甜點, 經歷世上最錯綜複雜的內涵與美味衝擊。   一顆精緻完美的蛋糕,為我們帶來歡喜、滿足、撫慰與療癒,勝過千言萬語。而穩坐甜點霸主地位的法式甜點,除了擁有悠長的歷史與文化背景,其講究的製作結構、對重新詮釋的實驗精神以及奔放的創意,更讓它達到難以凌駕的地位及藝術性。   作者Ying畢業自廚藝界的哈佛「斐杭迪 Learn More
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By Chef Marina Mustafa
Periuk tekanan adalah satu-satunya perkakasan dapur yang telah lama digunakan di dapur. Ibu saya selalu agak takut dengan periuk tekanan yang digunakan di atas dapur api kerana ia agak bising dengan siulannya dan kadang-kadang seperti gunung berapi meletup apabila tekanan dilepaskan. Pada zaman kini, penggunaan periuk tekanan ini lebih relevan di mana makanan perlu dimasak cepat dan sedap dengan tambahan ciri-ciri keselamatan. Periuk tekanan elektrik masa kini sungguh Learn More
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By Chef Marina Mustafa
Sekarang, kesedaran berkenaan kesihatan menjadi semakin ketara. Makanan goreng, gula dan kabohidrat yang banyak tidak digalakkan. Jadi, penggoreng udara telah menjadi peralatan dapur yang sangat penting dalam menyenangkan proses masakan yang sihat. Walaupun penggoreng udara telah menerima sambutan yang hangat, ia masih tidak digunakan setinggi potensinya. Selepas menggunakan penggoreng udara selama beberapa tahun, saya sedar bahawa penggoreng udara bukanlah sahaja boleh me Learn More
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By Chef Marina Mustafa
Pasta sekarang semakin diminati rakyat Malaysia. Generasi muda terutamanya, suka pasta sebab ia lebih senang dimasak dan lebih sihat jika dibandingkan dengan nasi atau mi kuning. Saya teruja dengan bentuk pasta yang berbagai-bagai dengan pewarna semula jadi, sperti ubi bit, lobak merah dan bayam. Inilah yang membuat memasak pasta seronok! Pasta sungguh versatil, ia boleh dimakan sejuk sebagai salad seperti Salad Farfalle Ikan Tuna, manakala Salad Pasta Spiral Epal dan Angg Learn More
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By Chef Marina Mustafa
Kudapan untuk Kanak-kanak bukan sahaja buku memasak untuk kanakkanak sebagai panduan tahap permulaan. Ia juga memainkan peranan sebagai bimbingan kepada para ibu-bapa dan anak-anak sulung untuk menambatkan minat kanak-kanak kepada masakan rumah. Tiada kanak-kanak yang akan menolak Makaroni dan Keju atau Drumet Ayam Goreng yang enak. Nuget Ayam yang dimasak sendiri bukanlah perkara biasa tetapi ia pastinya lebih sedap dan sihat. Bebola Daging Kismis dan Burrito Gulung Learn More
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By Chef Marina Mustafa
Piza sangat diminati oleh ramai di Malaysia. Beli saja di kedai atau buat pesanan untuk penghantaran dan piza akan sampai di rumah untuk sekeluarga. Piza tak perlu dihidangkan dengan pinggan dan senang sangat untuk dimakan. Tetapi malangnya, kebanyakan memilih untuk membeli piza. Apabila kita mula memasak piza sendiri dirumah, kita semestinya tidak akan membeli piza dari luar lagi. Resipi doh piza sebenarnya hanya menggunakan 5 bahan yang murah dan sangat senang didapati. Learn More
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By Chef Marina Mustafa
Saya selalu beli makanan dari gerai dan teringin memasakknya di rumah. Keinginan ini semakin ketara apabila makanan dari gerai tertentu yang saya suka sangat, sudah tiada lagi. Lagi sedih apabila gerai itu masih berniaga tetapi masakannya tidak sesedap dahulu. Jadi inilah sebabnya permulaan saya memasak makanan gerai yang saya minati sendiri. Janganlah cakap tentang Popiah Goreng Bersira. Popiah yang paling saya sukai yang dijual di bazaar Ramadhan. Saya hanya dapat meras Learn More
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By Chef Marina Mustafa
Bila kita makan dan tiba-tiba ada inti yang sangat sedap tersembunyi di dalam makanan kita, itulah makanan yang saya sukai. Saya sangat suka Yong Tau Foo sebagai sarapan, Ikan Sumbat Kelapa untuk dimakan dengan nasi putih, meratah Paf Tauhu dan Karipap sepanjang hari dan makan Onde-Onde sebagai manisan. Seronoknya! Walaupun asal-usul kita bukan dari Kelantan, kita masih boleh memasak Ketupat Sotong yang berendam di dalam kuah santan yang sedap. Kita tidak perlu ke Yemen un Learn More
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By Chef Marina Mustafa
Jika saya fikirkan manisan yang saya ingin masak dan makan, saya boleh memikirkan bermacam-macam jenis manisan. Manisan sejuk sangatlah sesuai dengan iklim khatulistiwa di Malaysia. Manisan sejuk boleh disiapkan lebih awal dari waktu hidangan dan disimpan didalam peti sejuk sehingga sampailah waktu memakan. Bahan-bahan asas yang digunakan untuk menyediakan Manisan Sejuk adalah gelatin, agar-agar, krim, krim keju atau telur. Bahan-bahan ini lah yang membantu manisan sejuk m Learn More
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By Chef Marina Mustafa
Bubur adalah makanan kesukaan semua. Bagi orang Malaysia, bubur bermakna bubur nasi. Bubur sebagai makanan Barat pula, adalah bubur oat. Selain dari bubur nasi dan oat, bubur manis juga menambah selera. Kita boleh menikmati bubur untuk sarapan, makan tengah hari atau makan malam juga. Ia boleh dimakan bila-bila masa sahaja. Saya suka mekan semua jenis bubur. Bubur nasi yang dimakan dengan sambal udang kering kesukaan saya. Tetapi Bubur Ikan Halia dan Bubur Ayam Lobak Merah Learn More
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By Chef Marina Mustafa
Apabila sakit, demam dan selsema, kita makan sup. Apabila kesedihan, kita minum sup. Selepas memakan makanan yang bergoreng dan berminyak, kita sebaiknya minum sup. Sup bukanlah hanya tenangkan perut, tetapi juga menenangkan jiwa. Tidak kira memasak secara laju atau perlahan, sup selalunya penuh dengan nutrisi. Kesemua bahan-bahan yang digunakan untuk memasak sup akan meresap kedalam sup dan sesuai dimakan begitu sahaja. Sudah begitu lama saya memasak Sup Krim Ayam Cen Learn More
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By Chef Marina Mustafa
Semua orang minat donat. Apabila memakan donut yang gebu dan ringan, kita pasti akan jatuh cinta kepadanya. Donat adalah doh yang diterap dan digoreng dan kemudian disalut dengan gula berperisa atau aising. Saya memula menulis buku donat saya dengan donat zama dulu. Donat ini mempunyai tekstur yang lagi rangup dan permukannya tidak halus. Ini menyenangkan gula dan aising melekat di permukaannya, kemudiannya menghasilkan donat yang sangat sedap. Di antara donat yang sa Learn More
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By Chef Marina Mustafa
Ikan bilis adalah satu daripada makanan asas di kebanyakan dapur di Malaysia. Ikan bilis boleh dimasak bersama lauk utama, atau sebagai masakan sampingan, taburan, penambat selera, dan juga untuk membuat masakan semakin lengkap, menambah perasa dan sedap diratah bila digoreng. Rumah saya sentiasa ada Ikan Bilis dan Kacang Sira. Apabila saya tidak tahu apa saya terasa hendak makan, Ikan Bilis dan Kacang Sira sudah mencukupi untuk saya. Letakkan sedikit sahaja ikan bilis ke Learn More
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Soma Yukihira, who has been honing his cooking skills at his family diner, “Yukihira,” all his life, enters a super elite culinary academy called “Totsuki Saryo Culinary Academy”. He improves as a chef through interactions with other chefs in and out of the academy, but everything changes when Azami Nakiri takes over the commander-in-chief position at the academy. With the Central Gourmet Organization ruling over the academy, the students are no longer allowed to cook Learn More
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By Raw Chef Yin
Raw desserts are 100% natural and plant-based desserts that do not require baking. On top of that, these tasty morsels are vegan, dairy-free, gluten-free, lactose-free and keto-friendly. The desserts have not been heated above 46°C with no refined sugars or eggs used. Raw desserts do not go through the same process as traditional desserts with the introduction of air bubbles through whisking, beating, the addition of rising agents and baking Learn More
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By TK Dong
Introduction It is common knowledge that having too much deep-fried food is bad for the health. Not only may it cause obesity, deep-fried food may also induce other diseases. Certain unethical merchants use the same batch of oil repeatedly to deep-fry food just to cut cost. These deep-fried food are unhealthy and unhygienic. But the introduction of the air-fryer is a wonderful news to deep-fried food lovers. Air-fryer have skyrocketed in popularity in the past few years, it Learn More
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By Jason Cha
Introduction Rice cooker is the most popular kitchen appliance in Asian countries. An electric rice cooker is affordable either for big families and couples, or worker and student tenants. Nevertheless, is an electric rice cooker good for cooking rice and instant noodles only? Chef Jason Cha, the author of this cook book noticed that most people have this yearning to reduce the frequency of dining out but will hesitate and worry to clean up the kitchen afterward. Since you Learn More
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After passing the Guangzhou Special Chef Trials, Mao decided to travel around China, to learn more about the unique preparation of food. Upon his return, he will learn that the real battle has only just begun. The Underground Cooking Society has already begun to move... 十九世纪的中国.主人公・刘昴星通过了被认为是中国最高点的厨师资格“特级厨师考试”,成为史上最年轻的“特级厨师”.在师傅・周瑜的提议下,阿昴为了开 Learn More
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Yukihira Souma has been helping out his family diner, honing his skills. With his father's recommendation, he decides to enroll into "Totsuki Saryo Culinary Institute", a school for the most elites of the culinary world. During his time there, he has grown so much as a chef through studying hard with friends and competing against rivals in shokugeki battles. Souma has now moved up a grade and he has finally grasped what he has always hoped for; the first seat at the Totsuki Learn More
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作品的舞台是位于东京内的一所料理名校「远月学园」,国中毕业之后为了作继承家业「幸平餐馆」的主角幸平创真因为父亲的指示来到这里,以特别编入生就读。 在毕业率不到百分之十的「远月学园」里,来自各地厨艺精锐的年轻人彼此较劲,是互相争夺料理顶点的战场。在这料理便是一切的世界,所有敌人都必须用料理来征服。为了击败对手,互相赌上等 Learn More
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By Koh Sai Ngo
“Slurp!” Take in big mouthfuls of noodle with soup or sauce, and chew to savour the tasty and springy texture of noodle bouncing in your mouth, which is a unique flavour. There are many types of noodles, including yellow noodle, Mee Sua, glass noodle, Yee Mee, Dou Qian, Kuay Teow, etc. Experienced chef from north Malaysia, Koh Sai Ngo shares many good ideas for cooking noodles in this cookbook, teaching you how to use these common noodles Learn More
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By Andrew Kow
Kueh is one of significant products of the culture diversity of Malaysia and an extension of our daily lives. Kuehs are not only savoured during festivals and celebrations but Malaysians will also purchase kuehs as tea break from the mélange of selection ubiquitous at malls and roadside stalls. Those kuehs are undoubtedly delicious, but have you ever thought of trying new flavours? With his new ideas and creativity, Chef Andrew Kow injecte Learn More
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By 余宛如
  ——對接新經濟,尋找新典範——   寫給青創世代的創新創業指南   AI人工智慧時代已然來臨   迎接我們的,是一個以資料驅動發展的未來!   本書聚焦台灣新創代表個案   剖析「青創世代」如何對接數位經濟浪潮   以Tech for Good科技向善的力量   找出加速創新、可持續發展的多贏方案   打造高附加價值、高知識密集、低污染的創新 Learn More
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By Zubaidah Bte Che Pa
Pengenalan Buku 101 Kudapan ini mengandungi resipi kudapan yang mudah, enak dan senang diikuti dengan langkah demi langkah yang akan membantu anda untuk mencuba resipi-resipi mengikut sukatan yang diberikan dengan betul. Semoga dengan resipi yang Chef Zubaidah Che Pa hasilkan ini dapat membantu peminat buku untuk menjana pendapatan dari rumah dan memasak dengan berjaya untuk hidangan keluarga. Learn More
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By Gordon Ramsay
Create chef-quality food without spending hours in the kitchen. With unlimited access to recipes, why does anyone need another cookbook? Because not all recipes are born equal. Not all of them have been created by a global superstar chef who has built his reputation on delivering the very best food - whether that's the ultimate fine dining experience at his 3 Michelin-star Restaurant Gordon Ramsay or the perfectly crafted burger from his Las Vegas burger joint. Over the cou Learn More
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By Ruzita Idias Ismail
Pengenalan: Jom mulakan bisnes dari rumah, belum cuba belum tahu! Taraf hidup masyarakat zaman sekarang makin meningkat, maka kos sara hidup turut melambung tinggi. Anda perlu mangambil langkah bijak untuk mencari peluang yang boleh menampung perbelanjaan. Antara kerja yang sering dijadikan sumber pendapatan sampingan adalah bisnes makanan dari rumah. Bukan sahaja makanan merupakan salah satu keperluan asas bagi manusia, malah ia juga mudah dan tidak memerlukan kos yang Learn More
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By Acevedo Elizabeth
From 2019 Carnegie Medal winner Elizabeth Acevedo comes a dazzling novel in prose about a girl with talent, pride, and a drive to feed the soul that keeps her fire burning bright. 'Emoni's story is a gift . . . With its judicious depth and brilliant blazes of writing that simmer, then nourish, With the Fire on High is literary soul food' New York Times Ever since she got pregnant, seventeen-year-old Emoni's life has been about making the tough decisions - doing what has to Learn More
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By
"The famous Chef Crouton is teaching a course at Mouseford Academy on healthy eating and the Thea Sisters are chosen to compete on a special episode of his TV show!"-- Learn More
USUAL: RM23.90

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By Chef Hussin Khan
USUAL: RM29.90

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Teenager Soma Yukihira aspires to become a full-time chef in his father Joichiro's family restaurant and surpass his father's culinary skills, but Joichiro gets a new job that requires him to travel around the world, and closes his shop. Joichiro has Soma enroll in Totsuki Saryo Culinary Institute, an elite culinary school where students engage in food competitions called shokugeki (anime: food war). He secures himself a spot at the school, despite the objections of Erina Nak Learn More
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By Suwarsi M. Arukin
Memasak di dapur ada kalanya mengambil masa yang lama sekiranya tidak dirancang dengan betul. Namun itu semua boleh diatasi dengan bantuan pelbagai alat canggih yang boleh membantu menyingkatkan masa memasak. Di dalam buku ini, Chef Suwarsi M. Arukin berkongsi pelbagai resipi menarik merangkumi lauk-pauk, kuih-muih, nasi, hidangan masakan barat, menu fusion juga tradisional dan banyak lagi. Tak perlu bimbang, kesemua resipi ini sangat mudah dan cepat untuk disiapkan. Denga Learn More
USUAL: RM29.90

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By Chef Chu
作者Chef Chu为烘焙导师,其面包课程以款式具创意见称,深受学生欢迎,尤其擅长将欧陆式、台式面包口味融入港式面包中,就地取材呈现令人眼前一亮的款式。 馅料认真做:本书为一进阶面包书,造型花俏之余,也着重馅料的制作,例如以自制明太子酱配上法包烘焙,以自制青酱制作拖鞋面包,还有芒果芝士馅、紫薯馅、草莓奶油等。 做酥 Learn More
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By Zaleha Olpin
Take a culinary voyage through the vibrant flavours of Malaysia with MasterChef UK contestant, Zaleha Kadir Olpin, as she shares her favourite family recipes in this cookbook. Malaysian-born Zaleha pays tribute to dishes she grew up with, including laksam, a rolled rice noodle dish unique to the East Coast of Malaysia; nasi lemak, one of Malaysia’s most iconic dishes; as well as chicken rendang, the controversial dish she prepared on the show. Mostly handed down from h Learn More
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By 島谷宗宏
  提到切雕,首先想到的是蘿蔔和胡蘿蔔等蔬菜,其實不只蔬菜,魚、烏賊和貝類等海鮮以及肉類,蒟蒻、魚板等加工食品也能成為切雕的素材。   本書將以過去沒有真正被好好介紹過的海鮮、肉類、加工食品為中心,並加入使用頻率很高的蔬菜切法,把立刻能派上用場的100種實用切雕技巧介紹給大家。   切雕是從日本人獨有的感性、注重風雅的精神 Learn More
USUAL: RM100.10

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By Chef Chu
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By Frederique Jules , Jennifer Lepoutre
The chefs at Parisian restaurant and grocery storeNo Glucreate delicious, gluten-free food with all the style, finesse and passion for baking excellence that makes French patisserie world-renowned. Using a range of cereals, flours and clever flour mixes that are naturally gluten-free and healthy, they have developed over 65 delicious and nutritious recipes, guaranteed gluten-free (many of the recipes are also lactose-free). Learn More
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By Fernando De Haro , Omar Fuen
HAUTE CUISINE PARIS: A Culinary Walking Tour A tour of ten Parisian restaurants that have been awarded stars by the Michelin Guide for their excellent cuisine. According to the tradition of this world-renowned guide, tourism and a fine table are combined on a visit to these establishments, whose history frequently goes hand-in-hand with the monuments surrounding them. The work is superbly accompanied by portraits of their respective chefs and by a selection of the recipes tha Learn More
USUAL: RM129.90

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By Andrew Kow
The invention of canned food is an important breakthrough in food technology. In the early 1800s, canned food solved the problem of food supply to armed forces. Today, canned food brings convenience to modern-day living. There is a wide variety of canned foods available in the market, from meat, fish, seafood, vegetables, to mushrooms, beans and fruits, etc. Canned foods are not only convenient and time-saving, they come Learn More
USUAL: RM25.90

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By Kho Sai Ngo
The northernmost states in Malaysia, Perlis and Kedah are adjacent to Thailand, which corresponds with the cuisine similarity in this region. Typically, the dishes tend to be sour, spicy and in colourful display. Natural and simple ingredient selections also result in tasty dishes, which are simply irresistible. Experienced chef from north Malaysia, Koh Sai Ngo is adept at using local spices such as l Learn More
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By K.S. Lee
How can you speedily prepare three meals a day? This should be the most frequently asked question for office workers or working mothers these days. What can you do if you don’t feel like dining out and prefer to eat in, but feel that it will be too tiresome and troublesome to prepare meals? It can be tiring after working all day and still have to worry about what kind of dishes to prepare for dinner, what ingredients to buy, Learn More
USUAL: RM25.90

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