The New Mrs Lee’s Coookbook Volume 1: Peranakan Cuisine Shermay Lee
Endorsement “This new edition of rs Lee s Cookbook is a timely reminder that you can never have too much of a good thing. Classic Nonya recipes have been given a new lease on life by Shermay Lee, whose passion for cooking — inspired by Mrs Lee — comes shining through. Grandma would have been proud.” Geoffrey Eu Food and art critic
Description It started out as a simple labour of love for her family, and grew to become a national phenomenon. rs Lee Chin Koon ( 907 980), mother o Singapore s ounding Prime inister Lee Kuan ew, and a Peranakan b descent, spent a li etime compiling her own collection o amil recipes. She had intended to pass down the secrets o her homecooked Peranakan and local dishes, per ected over the ears in her ver own kitchen, to her children and grandchildren. n 974, her heritage recipes were eventuall published as Mrs Lee’s Cookbook, and were embraced b an entire nation. Her book has since seen numerous reprints, and has become widel accepted as one o the leading authorities on Peranakan and local cuisine in Singapore. Since the original version remains out o print, rs Lee s granddaughter Sherma Lee has aith ull reworked these well loved heirloom recipes into two ull illustrated cookbooks, The New Mrs Lee’s Cookbook: Volume 1 and Volume 2, launched in 2003 and 2004 respectivel . hese revised editions have become well loved classics in their own right, showcasing the richness and diversit o modern Peranakan cooking, while sta ing true to its traditional roots. he first volume won the prestigious Gourmand World Cookbook wards in 2003. his second cookbook, The New Mrs Lee’s Cookbook Vol. 2: Straits Heritage Cuisine, eatures a mi o Chinese, ala and Eurasian dishes, and also includes anecdotes e plaining their origins. ew sections have also been added, including • • •
list o ke ingredients to start a Peranakan kitchen ips and advice on how to entertain the Peranakan wa ips on healthier versions o Peranakan dishes and Peranakan secrets revealed
Author Shermay Lee is a ood consultant and award winning cookbook author specialising in Singapore heritage and Peranakan cuisine. Her most recent endeavour and role is as ounder and owner o her epon mous label, Sherma s Singapore ine ood, which eatures a range o her sauces and crackers. s part o her ood consultanc , Singapore irlines tapped on Sherma s culinar e pertise to commemorate Singapore s 50th birthda with the creation o a three month long Singapore Heritage Cuisine menu, available across all cabin classes and lounges. his appointment makes her the first born and bred Singaporean, first Peranakan and amongst onl a hand ul o emale che s who has collaborated with on an international scale. 6th generation Peranakan with a strong culinar tradition, Sherma has earl memories o being in the kitchen with her grandmother, rs Lee Chin Koon, who was considered the do en o Peranakan cuisine and was the author o the amous cookbook rs Lee s Cookbook, a kitchen stalwart published in 974. She later a ended the renowned classical rench culinar institute, Le Cordon leu, then worked as an nvestment anker. Prior to that, she graduated rom rown Universit , US , with a degree in Political Science and Histor .
World Scientific Publishing (UK) Ltd, 57 Shelton Street, Covent Garden, London, WC2H 9HE, UK t. +44 (0)207 8360 888 | e. sales@wspc.co.uk | www.worldscientific.com
December 2019 £55 | HARDCOVER 978-981-121-262-8
Imprint: WS Li est le Extent: 192pp Type: Popular ook
Main Subject: Asian Studies Sub-Subjects: Singapore Collection General Keywords: ood Cooking Peranakan ood on a ood Singapore ood Heritage Cooking ecipes Sherma Lee Chua im eo Lee Kuan ew Straits Heritage ood Southeast sian ecipes Readership: General, Singaporeans, those interested in cooking local cuisine
The New Mrs Lee’s Cookbook Volume 2: Straits Heritage Cuisine Shermay Lee
Endorsement “This new edition of Mrs Lee’s Cookbook is a timely reminder that you can never have too much of a good thing. Classic Nonya recipes have been given a new lease on life by Shermay Lee, whose passion for cooking — inspired by Mrs Lee — comes shining through. Grandma would have been proud.” Geoffrey Eu Food and art critic
Description It started out as a simple labour of love for her family, and grew to become a national phenomenon. rs Lee Chin Koon ( 907 980), mother o Singapore s ounding Prime inister Lee Kuan ew, and a Peranakan b descent, spent a li etime compiling her own collection o amil recipes. She had intended to pass down the secrets o her homecooked Peranakan and local dishes, per ected over the ears in her ver own kitchen, to her children and grandchildren. n 974, her heritage recipes were eventuall published as Mrs Lee’s Cookbook, and were embraced b an entire nation. Her book has since seen numerous reprints, and has become widel accepted as one o the leading authorities on Peranakan and local cuisine in Singapore. Since the original version remains out o print, rs Lee s granddaughter Sherma Lee has aith ull reworked these well loved heirloom recipes into two ull illustrated cookbooks, The New Mrs Lee’s Cookbook: Volume 1 and Volume 2, launched in 2003 and 2004 respectivel . hese revised editions have become well loved classics in their own right, showcasing the richness and diversit o modern Peranakan cooking, while sta ing true to its traditional roots. he first volume won the prestigious Gourmand World Cookbook wards in 2003. his second cookbook, The New Mrs Lee’s Cookbook Vol. 2: Straits Heritage Cuisine, eatures a mi o Chinese, ala and Eurasian dishes, and also includes anecdotes e plaining their origins. ew sections have also been added, including • • •
list o ke ingredients to start a Peranakan kitchen ips and advice on how to entertain the Peranakan wa ips on healthier versions o Peranakan dishes and Peranakan secrets revealed
Author Sherma Lee is a ood consultant and award winning cookbook author specialising in Singapore heritage and Peranakan cuisine. Her most recent endeavour and role is as ounder and owner o her epon mous label, Sherma s Singapore ine ood, which eatures a range o her sauces and crackers. s part o her ood consultanc , Singapore irlines tapped on Sherma s culinar e pertise to commemorate Singapore s 50th birthda with the creation o a three month long Singapore Heritage Cuisine menu, available across all cabin classes and lounges. his appointment makes her the first born and bred Singaporean, first Peranakan and amongst onl a hand ul o emale che s who has collaborated with on an international scale. 6th generation Peranakan with a strong culinar tradition, Sherma has earl memories o being in the kitchen with her grandmother, rs Lee Chin Koon, who was considered the do en o Peranakan cuisine and was the author o the amous cookbook rs Lee s Cookbook, a kitchen stalwart published in 974. She later a ended the renowned classical rench culinar institute, Le Cordon leu, then worked as an nvestment anker. Prior to that, she graduated rom rown Universit , US , with a degree in Political Science and Histor .
World Scientific Publishing (UK) Ltd, 57 Shelton Street, Covent Garden, London, WC2H 9HE, UK t. +44 (0)207 8360 888 | e. sales@wspc.co.uk | www.worldscientific.com
December 2019 £55 | HARDCOVER 978-981-121-263-5
Imprint: WS Li est le Extent: 200pp Type: Popular ook
Main Subject: Asian Studies Sub-Subjects: Singapore Collection General Keywords: ood Cooking Peranakan ood on a ood Singapore ood Heritage Cooking ecipes Sherma Lee Chua im eo Lee Kuan ew Straits Heritage ood Southeast sian ecipes Readership: General, Singaporeans, those interested in cooking local cuisine