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7mm Marshall Cavendish International (Asia) International Marshall Cavendish For all sales, distribution and rights queries, please contact: 2020 Catalogue catalogue Marshall Cavendish International (Asia) Pte Ltd Times Centre, 1 New Industrial Road, Singapore 536196 Marshall Cavendish Tel: (65) 6213 9300 Email: [email protected] International (Asia) For more information on our titles and latest releases, visit our website at: www.marshallcavendish.com/genref Visit our custom publishing website at: http://custom.marshallcavendish.com Follow us on A leading general interest publisher in Asia, we are a trusted brand with a history spanning more than five decades. Known for our diverse ISBN 978-981-4868-24-2 subject areas and pool of dynamic authors, ,!7IJ8B4-igicec! our expertly curated books offer readers an enriching and memorable experience. MaRshall CavendIsh InteRnatIOnal (asIa) We are one of the largest general interest trade book publishers in Southeast Asia, with a publishing history of over 50 years. Our subjects are diverse and encompass biographies, business, politics, travel, cuisine, culture and heritage, fiction and health, as well as books for children. Our Imprints MC Editions Marshall Cavendish Editions imprint delivers a fresh perspective to rich, authoritative content with bold and attractive designs. MC BusinEss Marshall Cavendish Business list provides a unique insight into the mind workings of top movers and shakers with books that articulate the thoughts and visions of the people who shape, direct and influence business globally. MC CuisinE Marshall Cavendish Cuisine cookbooks inspire even as they inform, and have received several World Gourmand Cookbook Awards, confirming our position as one of Asia’s foremost culinary publishers. MC ChildrEn Marshall Cavendish Children’s books enthral and entertain young readers through the world of adventure, fantasy, mystery and much more. Custom Publishing Marshall Cavendish provides a complete suite of end-to-end custom publishing services for private companies, government agencies and private individuals. Our expertise and experience in successfully developing high quality custom publications make us a sought-after partner to help clients achieve their goals. Visit our custom publishing website at: http://custom.marshallcavendish.com Rights and Permissions We have a rich backlist of titles, many of which are available for licensing. For more information, please contact [email protected] * Information correct at the time of printing * Prices are subject to change without prior notice CUISINE BUSINESS & TRAVEL, 4 SELF-HELP CULTURE & 24 HERITAGE 40 POLITICS & NATURAL HISTORY SCIENCE 58 68 FICTION BIOGRAPHIES, LANGUAGE 72 SOCIAL ISSUES 96 & TRUE CRIME 86 contents PARENTING, CHILDREN HEALTH & 106 WELLNESS 102 A Dash of Szechwan CHEN KENTARO 152 pp, 260 x 210 mm, flexi-cover, ISBN 978 981 4794 82 4, S$38.00 A Dash of Szechwan presents more than 50 delicious recipes from Chen Kentaro, the Executive Chef behind the multiple Michelin star awarded restaurant, Shisen Hanten. Chef Kentaro’s recipes showcase the very best of authentic Chinese Szechwan cuisine, and he proves that award-winning quality food does not need to be complicated. Each dish is complemented with beautiful food photography, and the step-by-step images help illustrate the slightly more complex techniques. With A Dash of Szechwan, you will learn from Chen Kentaro’s signature style how to bring cuisine worthy of the finest Chinese restaurant to the home table. My Rendang Isn’t Crispy and Other Favourite Malaysian Dishes ZALEHA KADIR OLPIN 152 pp, 255 x 210 mm, HB, ISBN 978 981 4841 51 1, S$34.00 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. Cook Food to share DEAN BRETTSCHNEIDER WITH JENNA WHITE & HELEN BURGE 180 pp, 240 x 200 mm, HB, ISBN 978 981 4841 61 0, S$42.00 Good food brings people together and nobody knows that better than Dean Brettschneider and his teams at Baker & Cook and Brettschneider’s Baking & Cooking School. Dean’s irresistible range of pastries, cakes and meals — served up at his bakeries and taught at his cooking school — draw people together, and he shares many of these favourite recipes in this book. With nutrient-packed breakfasts, tasty light bites, hearty one-pot wonders and the best flavours from East and West, this collection of more than 70 tried-and-tested recipes is a must-have for anyone who enjoys cooking Cuisine and eating good food. Global Baker DEAN BRETTSCHNEIDER 180 pp, 240 x 200 mm, PB, ISBN 978 981 4868 74 7, S$36.00 With a career that has taken him across Europe and Asia, global baker Dean Brettschneider shares the best of his baking experiences and influences in this book. From recipes for his signature breads such as pain au levain and chocolate chip hot Let food be thy medicine cross buns, and crowd favourites, such as Chinese steamed buns with spring onions “ and red bean and sesame ring bread, to new pastry and dessert creations such as and medicine be thy food.” fruit mince moon cakes and sweet potato and blueberry crème brûlée, Dean also provides easy-to-follow instructions on baking techniques and decoration tips, to equip – Hippocrates and inspire bakers of all levels of proficiency. 5 Cuisine Mantoulicious Tempted by Tempeh Creative & yummy Chinese steamed buns 30 creative recipes for fermented soybean cakes XUE REN DR SUSIANTO TSENG & DR GEORGE JACOBS, RECIPES BY PAULINE MENEZES 132 pp, 255 x 210 mm, PB, ISBN 978 981 4868 26 6, S$32.00 112 pp, 234 x 180 mm, PB, ISBN 978 981 4828 39 0, S$28.00 With some modelling techniques and creativity, along with a palette of colours, Chinese Tempeh, or fermented soybean cake, is a traditional Indonesian food that is highly steamed bun instructor Xue Ren shows how you can transform the humble steamed versatile to cook with. Discover ways to prepare delicious tempeh at home with this bun into the stuff of dreams. With a carefully curated collection of designs to cater to collection of 30 creative plant-based recipes. This book also looks at the nutrition of every skill level, complete with fully illustrated step-by-step recipes and a bonus section tempeh and includes a fully illustrated step-by-step guide on how to make tempeh on fillings, this book will guide you to make these enchantingly adorable steamed in your own kitchen. Whether you are new to tempeh or are already familiar with buns that taste as good as they look. it, you will be inspired by how effortless it is to incorporate this incredible soy food into any meal. The Happy Home Baker Cookbook Dine in My Halal Kitchen Elegant and fun sweets made simple Stews, kebabs and other hearty delights RIE HAYEDEH SEDGHI 152 pp, 255 x 210 mm, PB, ISBN 978 981 4841 56 6, S$32.00 120 pp, 255 x 210 mm, PB, ISBN 978 981 4868 44 0, S$28.00 Better known as @happyhomebaker, Rie creates treats with the philosophy of keeping things uncomplicated. In this collection of recipes, she shares how elegant An Iranian kitchen serves up wholesome food that nourishes the soul. Drawing French-style confections and fun Japanese sweets can be made easily in a home from her cultural roots, culinary instructor Hayedeh Sedghi introduces readers to kitchen without compromising on taste or flair. Step-by-step illustrations and helpful the delights of Iranian food, from creamy barley soup and fried aubergine stew to baking tips offer added guidance, so that preparing classic and fun creations brightly coloured barberry rice and smoky yet tender spring chicken kebab. The become effortless and enjoyable. recipes are organised into simple instructions and packed with plenty of tips and step-by-step photographs, making them accessible to home cooks of any level. With a few easily acquired techniques and readily available ingredients, preparing hearty, authentic Iranian dishes at home becomes effortless. Creative Baking: Deco Choux Pastries TAN PHAY SHING Halal Home Cooking 128 pp, 255 x 210 mm, PB, ISBN 978 981 4841 25 2, S$32.00 Recipes from Malaysia’s kampungs Light, airy and crisp, cream puffs or profiteroles are a favourite the world over. ISMAIL AHMAD Typically filled with chilled vanilla pastry cream, they make a delicious treat for any 96 pp, 180 x 210 mm, PB, ISBN 978 981 4868 45 7, S$18.68 occasion. And with some know-how and lots of creativity, creative baker Tan Phay Shing has taken the golden puffs to new heights. In this book, she shares her recipes Malay dishes are a feast for the senses: they are colourful, rich and spicy — a result and techniques to making choux pastry, and shows how you can pipe, decorate and of using an abundance of ingredients, spices and herbs. This delightful collection assemble the choux to create different designs to suit any occasion. Complete with of 72 authentic recipes from Malaysia’s kampungs, including ulam vegetable rice, printable templates, illustrated step-by-step instructions and video links, this book will chicken kuzi, Rembau beef rendang and fried sepang cake, will take you on a enable you to start creating these irresistible treats in no time! culinary journey and introduce you to well-loved dishes that have been enjoyed for generations. Easy Comfort Food Illustrated recipes & stories of home The Modern Nonya Table BILL HO SYLVIA TAN 112 pp, 234 x 180 mm, PB, ISBN 978 981 4868 48 8, S$28.00 192 pp, 255 x 210 mm, PB, ISBN 978 981 4868 59 4, S$32.00 Food made with simple ingredients can create wonderful memories, bring comfort This book is a compendium of Sylvia Tan’s beloved Peranakan recipes for the modern and nourish at the same time.
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  • The Clay Marble

    The Clay Marble

    T HE G LENCOE L ITERATURE L IBRARY Study Guide for The Clay Marble by Minfong Ho A i Meet Minfong Ho Minfong Ho was born in 1951 in Rangoon, Burma. Her father, Rih-Hwa, was an economist and her mother, Lienfung, was a chemist and a writer. Ho spent her child- hood in Singapore and Thailand and became fluent in three languages: Chinese, Thai, and English. Ho attended Tungai University in Taiwan before transferring to Cornell University in Ithaca, New York. In 1973 she received a degree in history and economics from Cornell. While there, she began a short story called “Sing to the Dawn.” Ho didn’t expect many people to read the story. She wrote it mostly because she missed Thailand. There is so much, so much beauty and so much pain Eventually, however, she entered it into a in the world around me which I want to write short story contest. Ho won an award and about—because I want to share it. was asked to turn the story into a novel, —Minfong Ho which was published in 1975. Ho used the money earned from the publication of Sing to the Dawn to set up scholarship funds for girls in Thailand. ike many writers, award-winning novelist After graduating from Cornell, Ho LMinfong Ho writes about the people and returned to Asia and worked as a journalist places she knows well and cares about. Ho in Singapore, a teacher at a university in grew up in three different countries in Thailand, a laborer at a plywood factory, and Southeast Asia and became a writer because a representative for a trade union.