FISHER IN KANSAS
With one of her most well-known books, How To Cook A Wolf, written during a food shortage in the second World War, she wrote her first book in 1937. She went on to write almost 30 more, discussing foods and having from all angles, including cooking, culture, history, and beliefs.
Anthony Yeoh:” Her writings read like an independent film that will be the black equine at the honours loop.” Intelligent, humorous, attentive, and extremely aware. If you take her breakfast seriously, consider that she wrote this word from Gastronomical , Me, which is her whole chapter in a memoir. But she makes it into a story that is simultaneously powerful, funny, fascinating, and delicious. Fully brilliant narrative that demonstrates, for me as a chef and restaurant owner, that a meal can consist of so much more than the meals on the plate.
RUTH REICHL
Ruth Reichl’s writing includes insightful observations about the eating lifestyle that she is best known for having worked for both the New York Times and the Los Angeles Times for 20 years.
Anthony Yeoh:” Her career has included books, magazines, newspapers, and then works. But her autobiography were what I most enjoyed. They are shockingly private and surprising, and she attributes how much of her existence she exposes to the fact that there is no other way to convey the environment and times that led to the meals in the books meaning what they did. By the time you read her books on her activities as a disguised New York Times food writer and then her time as the last director of Gourmet publication, she’s in full swing and writes with self-confidence that really makes you want to move the pages. This is also what makes them so much fun to learn.
JONATHAN WOLFERT
Nine books with a emphasis on Moroccan, Mediterranean, and European cuisine are the work of award-winning British author Paula Wolfert.
Anthony Yeoh:” I picked up her reserve The Country Cooking Of Southwest France some years ago without really understanding how significant the West actually is to France. However, the introductions she wrote to each section actually made sense; they introduced the concept of regional cuisine, regional cuisine, and food that was customary to each region of France. And I discovered, by accident, all of the things Singaporeans adore ( Truffles! Gras! )Duck Confit! come from the sudouest, as the European visit it. I wanted to travel to this delightful property and that is where I went on my first trip to France thanks to the images she created.
On Saturdays at 12 p.m., Saturdays and Sundays from 11am to 1pm, and from 11:30 to 3:30 p.m., Summer Hill’s breakfast train buffet is obtainable. The Savouring Stories restaurant is available until May 31. Visit https ://summerhill .sg for more information.