2019EditorialF & BPortfolioSingapore

Open Kitchen Cook Book – Singapore Part 2

2019 February. Open Kitchen cook book by Janice O’Connor. Food styling and photography by Andy Kho.

Number of print : 1200 ( 1,100+ copies sold ). Book size : 30cm x 30cm hard cover.


Baked whole brie

 

Braised beef brisket

 

Cheese cakes

 

Char siew pao

 

Chicken liver pate

 

Deep fried salmon sashimi

 

Double boiled chicken with American gingseng

 

Green curry with steamed rice

 

Duck consume with truffle wantan

 

Grilled pork cheek with Thai dipping sauce

 

Kueh pai tie

 

Homemade cheese aka Nalabneh

 

Leather jack fish with tomato and toh foo soup

 

Laksa spring roll

 

Marinated goat cheese with heirloom tomato

 

Minced duck lettuce wrap

 

Miso yuzu baked cod

 

Nyonya laksa

 

Pork rib carrot green radish soup

 

Raspberries passion fruit yogurt dessert

 

Roast duck and pear salad

 

Salt baked chicken

 

Scottish triffle

 

Spinach toh foo

 

Steak and guinness pie

 

Steamed egg with crab meat sauce

 

Tien qi powder steamed chicken

 

Yong toh foo