Robin’s Eurasian Recipes
Robin’s Eurasian Recipes

Author: Robin Pereira

Publisher: Epigram Books

Published: 2009

Total Pages: 117

ISBN-13: 9810762917

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Growing up, Quentin and his five siblings—no matter what they were doing—were always home on Sunday for lunch and dinner. Those two meals were always cooked by their father, Robin Pereira. Robin took to cooking after his father and brother were killed in action. He did so because his mother went to work and he was left to care for his sister. The dishes he prepared were passed on to him by his mother, Charlotte, who along with her sisters catered for Eurasian weddings.The word Eurasian is a portmanteau of European and Asian. Literally, it means a person born of a European and an Asian. In Singapore, the term Eurasian is recognised officially, and the people are considered a race in and of themselves. Eurasian food is an exotic blend of East and West. It is quintessential fusion food, going back to the 16th century.As executive chef and owner of Quentin’s—the Eurasian Restaurant, Quentin Pereira carries on his father’s legacy, satisfying exotic cravings of epicureans from all corners of the world. This book is a collection of his dad’s well-guarded secret recipes, published as an easy-to-follow, elegantly designed cookbook. Robin’s Eurasian Recipes is part of Epigram Books’ award-winning Heritage Cookbook series, which showcases the best of Singapore’s major cuisines through authentic family recipes.

Eurasian Heritage Cooking
Eurasian Heritage Cooking

Author: Quentin Pereira

Publisher: Marshall Cavendish International Asia Pte Ltd

Published: 2012-09-14

Total Pages: 187

ISBN-13: 9814435104

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The term Eurasian has been in use since the mid 19th century, during British rule in India. The British coined the term to define a person born to a British father and an Indian mother, and it was officially used in the Straits Settlements records in 1849. Today, the term is used to refer to a person who has both European and Asian parentage. The Eurasians in Singapore can trace their origins to various trading ports in the region where Europeans have settled, including Malacca, Penang, Bencoolen, Goa, Ceylon and Macau. Contained in these book is one of the most exciting collection of recipes for delectable Eurasian cooking that one can find.

NGINX Cookbook
NGINX Cookbook

Author: Derek DeJonghe

Publisher: "O'Reilly Media, Inc."

Published: 2022-05-16

Total Pages: 205

ISBN-13: 1098126211

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NGINX is one of the most widely used web servers available today, in part because of itscapabilities as a load balancer and reverse proxy server for HTTP and other network protocols. This revised cookbook provides easy-to-follow examples of real-world problems in application delivery. The practical recipes will help you set up and use either the open source or commercial offering to solve problems in various use cases. For professionals who understand modern web architectures, such as n-tier or microservice designs and common web protocols such as TCP and HTTP, these recipes provide proven solutions for security and software load balancing and for monitoring and maintaining NGINX's application delivery platform. You'll also explore advanced features of both NGINX and NGINX Plus, the free and licensed versions of this server. You'll find recipes for: High-performance load balancing with HTTP, TCP, and UDP Securing access through encrypted traffic, secure links, HTTP authentication subrequests, and more Deploying NGINX to Google, AWS, and Azure cloud computing services Setting up and configuring NGINX Controller Installing and configuring the NGINX App Protect module Enabling WAF through Controller ADC NGINX Instance Manager (new chapter) New recipes for NGINX Service Mesh, HTTP3 and QUIC, and the njs module

Mary Gomes: Food for Everyday Cooking
Mary Gomes: Food for Everyday Cooking

Author: Mary Gomes

Publisher: Marshall Cavendish International Asia Pte Ltd

Published: 2016-03-15

Total Pages: 131

ISBN-13: 9814751154

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Eurasian cooking reflects the influence of a multitude of cultures, including the Portuguese, Dutch, British, Chinese, Malay, Indian and even the Peranakans. After years of cooking for family, church, corporate events and even a president or two, Mary Gomes has come up with a simple yet effective method of cooking that anyone, who prefers to spend time with family or friends rather than being hidden in the kitchen, would appreciate. In Mary Gomes: Food for Everyday Cooking, Mary shares 50 of her family’s favourite Eurasian dishes for everyday cooking. From comforting soups and stews like Tahu Brangku Fugar and Chicken Meatball Stew to sumptuous mains such as Chicken Sambal Buah Keras and Sotong Masak Lemak to mouthwatering desserts like Kueh Bingka Ubi Kayu and Pengat Meladu, this book showcases the distinct flavours of Eurasian food that can be whipped up in a jiffy for hungry family members after a long and hard day at work. With interesting and informative anecdotes and an illustrated glossary of ingredients, Mary Gomes: Food for Everyday Cooking is a must-have for lovers of Eurasian cuisine

Gateway to Eurasian Culture
Gateway to Eurasian Culture

Author: Asiapac Editorial

Publisher: Asiapac Books

Published:

Total Pages: 161

ISBN-13: 9813170123

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Bridging the traditional divide between East and West, the Eurasian people are able to draw on an unmatched wealth of traditions for inspiration in the arts and cuisine. Join us on a voyage of discovery as we explore the rich and unique heritage of a true world culture in this part of the Montage Culture series!

Mary Gomes: Food for Family and Friends
Mary Gomes: Food for Family and Friends

Author: Mary Gomes

Publisher: Marshall Cavendish International Asia Pte Ltd

Published: 2016-03-15

Total Pages: 131

ISBN-13: 9814751162

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Eurasian cooking reflects the influence of a multitude of cultures, including the Portuguese, Dutch, British, Chinese, Malay, Indian and even the Peranakans. After years of cooking for family, church, corporate events and even a president or two, Mary Gomes has come up with a simple yet effective method of cooking that anyone, who prefers to spend time with family or friends rather than being hidden in the kitchen, would appreciate. In Mary Gomes: Food for Family & Friends, Mary puts together a collection of 50 authentic Eurasian recipes for all celebratory and festive occasions. From hearty soups and stews like Beef Smore and Pork Ribs Stew to delectable mains such as Curry Debal and Shepherd’s Pie to alluring cakes and desserts such as Sugee Cake and Pulot Tekan with Tartal, this book will definitely spice up festive menus. With interesting and informative anecdotes and an illustrated glossary of ingredients, Mary Gomes: Food for Family & Friends, will no doubt inspire home cooks to complete the Eurasian table and make every occasion memorable

Urban Food Culture
Urban Food Culture

Author: Cecilia Leong-Salobir

Publisher: Springer

Published: 2019-04-02

Total Pages: 259

ISBN-13: 1137516917

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This book explores the food history of twentieth-century Sydney, Shanghai and Singapore within an Asian Pacific network of flux and flows. It engages with a range of historical perspectives on each city’s food and culinary histories, including colonial culinary legacies, restaurants, cafes, street food, market gardens, supermarkets and cookbooks, examining the exchange of goods and services and how the migration of people to the urban centres informed the social histories of the cities’ foodways in the contexts of culinary nationalism, ethnic identities and globalization. Considering the recent food history of the three cities and its complex narrative of empire, trade networks and migration patterns, this book discusses key aspects of each city’s cuisine in the twentieth century, examining the interwoven threads of colonialism and globalization. ​

The Food of Love
The Food of Love

Author: Wendy Huton

Publisher: Marshall Cavendish

Published: 2008-08

Total Pages: 216

ISBN-13: 9789812614568

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Ever since the first Europeans sailed to the East in the 16th century, setting up trading posts and colonies, intermarriage has taken place with local populations. This resulted in communities of people descended from two or more different cultures, variously referred to as Eurasians, Anglo-Indians, Indo-British, Anglo-Burmese, Malacca Portuguese, Macanese, Portuguese or Dutch Burghers, Belanda Kampong, Indos, Topass or Native Christians. To varying degrees, these communities combined the customs, culture and food of both East and West, creating unique cuisines that blended different culinary traditions. The Food of Loveis a compilation of these recipes produced by four centuries of interaction between East and West.