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Marshall Cavendish International Marshall Cavendish Marshall Cavendish International CATALOGUE Catalogue 2021 20 For all sales, distribution and rights queries, please contact: Marshall Cavendish International (Asia) Pte Ltd Times Centre, 1 New Industrial Road, Singapore 536196 Tel: (65) 6213 9300 Email: [email protected] For more information on our titles and latest releases, visit our website: www.marshallcavendish.com Visit our custom publishing website: www.marshallcavendish.com/custom-publishing Follow us on A leading general interest publisher in Asia, 21we are a trusted brand with a history spanning ISBN 978-981-4928-92-2 more than five decades. Known for our diverse subject areas and pool of dynamic authors, ,!7IJ8B4-jcijcc! our expertly curated books offer readers enriching and memorable experiences. Marshall Cavendish International We are a leading general interest trade publisher in Asia, with a history spanning more than five decades. As a trusted brand, known for a diverse and wide variety of subject areas, and bestselling titles in every genre, we pride ourselves on integrity and are committed to the spread of knowledge. Our expertise lies in the curation of content to inform readers, engage conversations and inspire the future. Our Imprints Marshall Cavendish Editions publishes a multitude of perspectives in a diverse range of subjects. From history and politics to travel, culture, architecture, literature and more, our bestselling books have something to offer every reader. Marshall Cavendish Business titles articulate the thoughts and visions of the people who shape, direct and influence business – in Asia and internationally. Our leading writers range from digital finance gurus and entrepreneurs to leadership and banking specialists, and their insights promise to change readers’ outlooks, careers and even lives. Marshall Cavendish Cuisine’s impressive list of award-winning and bestselling cookbooks inspire even as they inform. As one of Asia’s foremost culinary publishers, for decades our books have helped develop the kitchen skills of readers all around the world, from beginner home cooks to seasoned bakers and chefs. Marshall Cavendish Children’s books enthral and entertain young readers through the worlds of adventure, fantasy, mystery and much more. Custom Publishing We provide 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. Find out more at www.marshallcavendish.com/custom-publishing Rights and Permissions We welcome discussion on rights and licensing opportunities for our rich list of titles. For more information, please contact [email protected] Information correct at time of printing Prices subject to change without prior notice 4 22 38 CUISINE BUSINESS & TRAVEL, SELF-HELP CULTURE & CON HERITAGE 56 66 70 TENTS POLITICS & NATURAL FICTION HISTORY SCIENCE 86 98 104 BIOGRAPHIES, LANGUAGE PARENTING, SOCIAL ISSUES & STUDY HEALTH & & TRUE CRIME GUIDES WELLNESS 108 CHILDREN Cuisine Spices & Lime Cuisine Recipes from a modern South East Asian kitchen SHAMSYDAR ANI “ Let food be thy medicine 144 pp, 255 x 210 mm, PB, ISBN 978 981 4868 51 8, S$32.00 Shamsydar Ani’s taste buds have always been adventurous. Thanks to them, dishes and medicine be thy food.” from her modern South East Asian kitchen run the gamut from local classics to global favourites — made halal, of course. From ayam goreng berempah (crispy fried – Hippocrates chicken) and kway teow goreng (stir-fried rice noodles) to za’atar crusted salmon and New York cheesecake, this collection is loaded with a refreshing variety of flavours that will put some zest into your meals. It also includes an introduction to the halal diet and suggested replacements for common non-halal ingredients. More Than Veggies Asian favourites made plant-based JOY YUAN 144 pp, 234 x 180 mm, PB, ISBN 978 981 4893 37 4, S$28.00 Have you ever wanted to make your favourite Asian dishes plant-based, but didn’t know where to start? More Than Veggies by popular vegan blogger, Joy Yuan, features some of the most irresistible Asian classics. She also makes it a point to use common pantry ingredients rather than expensive or difficult-to-find vegan substitutes, to keep these plant-based options practical and accessible for the everyday home cook. Where applicable, options to make the dishes allium-free, soy-free and gluten-free are also provided, so anyone can enjoy these delicious plant-based meals. The Wholesome Plant-Based Way 50+ recipes from the VIBE café kitchen EMMA FOUNTAIN 144 pp, 240 x 200 mm, HB, ISBN 978 981 4893 35 0, S$38.00 From the kitchen of VIBE café comes a collection of plant-based recipes that will guide you to a healthier way of eating. From smoothie bowls, energising breakfasts and easy lunches, to desserts, elixirs, juices and milks, these dishes and drinks will make you feel vibrant, nourished and alive. Embodying the café’s “from scratch” ethos, versatile dressings, condiments and fermented pickles are also included. Adapted into a format that’s easy for home cooks to recreate, the recipes are written in easy-to-follow instructions and accompanied by tips from the café’s chefs. Around the Dining Table An Asian-inspired modern feast LACE ZHANG 160 pp, 255 x 210 mm, PB, ISBN 978 981 4868 94 5, S$32.00 Get ready to amp up your creativity in the kitchen but skimp on the fuss. Stuffed with approachable yet fun recipes, this book is what the modern home cook wants and needs. Think Asian slaw with peanut crumble and a tamarind-lime dressing, smoky chicken soup with blistered grapes and jackfruit seeds, beef rice noodles with black garlic and black bean gravy, coconut sugar and milk chocolate cookies, and other fresh ideas that make use of ingredients found in a typical Asian pantry today. Be inspired to experiment in the name of convenience, deliciousness and having fun! 5 Cuisine Nanum Bread A Dash of Szechwan A step-by-step guide to making breads for sharing CHEN KENTARO SANGJIN KO 152 pp, 260 x 210 mm, flexi-cover, ISBN 978 981 4794 82 4, S$38.00 144 pp, 255 x 210 mm, PB, ISBN 978 981 4779 40 1, S$28.00 A Dash of Szechwan presents more than 50 delicious recipes from Chen Kentaro, the Nanum (나눔) is Korean for “sharing”. In Nanum Bread, artisan baker Sangjin Ko Executive Chef behind the multiple Michelin star awarded restaurant, Shisen Hanten. shows how breads perfect for sharing with family and friends are made in the home Chef Kentaro’s recipes showcase the very best of authentic Chinese Szechwan cuisine, oven. Along with 35 fully illustrated step-by-step recipes and a concise introduction and he proves that award-winning quality food does not need to be complicated. Each explaining the science behind naturally fermented bread, Sangjin Ko offers tips on dish is complemented with beautiful food photography, and the step-by-step images how to control fermentation in natural starters to produce an amazingly flavoured help illustrate the slightly more complex techniques. With A Dash of Szechwan, you baked loaf each time. will learn from Chen Kentaro’s signature style how to bring cuisine worthy of the finest Chinese restaurant to the home table. Maeil Bread A step-by-step guide to making breads for all occasions My Rendang Isn’t Crispy and Other Favourite Malaysian Dishes ZALEHA KADIR OLPIN SANGJIN KO 152 pp, 255 x 210 mm, HB, ISBN 978 981 4841 51 1, S$34.00 144 pp, 255 x 210 mm, PB, ISBN 978 981 4928 68 7, S$28.00 Take a culinary voyage through the vibrant flavours of Malaysia with MasterChef Naturally fermented starters are the key to having delicious, freshly baked loaves UK contestant, Zaleha Kadir Olpin, as she shares her favourite family recipes in this daily. In Maeil Bread, Sangjin Ko, the baker who introduced naturally fermented cookbook. Malaysian-born Zaleha pays tribute to dishes she grew up with, including bread baking to South Korea and Indonesia, teaches home bakers how natural laksam, a rolled rice noodle dish unique to the east coast of Malaysia; nasi lemak, one starters can be used to bake a variety of breads that are suitable for everyday of Malaysia’s most iconic dishes; as well as chicken rendang, the controversial dish meals and special occasions. The 35 fully illustrated step-by-step recipes are she prepared on the show. Mostly handed down from her mother and grandmother, accompanied by an introduction explaining the science behind naturally fermented Zaleha’s recipes maintain traditional methods of cooking, but are suitable for use in bread, as well as Sangjin Ko’s tips on how to control fermentation to ensure the modern kitchen so you can experience Malaysian cuisine in all its authenticity. successful and flavourful bakes every time. In a Straits-Born Kitchen Mantoulicious LEE GEOK BOI Creative & yummy Chinese steamed buns TBC pp, 255 x 210 mm, PB, ISBN 978 981 4928 76 2, S$32.00 XUE REN While researching the Straits-born community for this cookbook, Lee Geok Boi realised 132 pp, 255 x 210 mm, PB, ISBN 978 981 4868 26 6, S$32.00 that the culinary delights typically classified as Peranakan were more than just Straits With some modelling techniques and creativity, along with a palette of colours, Chinese Chinese. The trove of salads, curries, soups, stews, kueh-kueh, cakes and biscuits are steamed bun instructor Xue Ren shows how you can transform the humble steamed all found in the different branches of the Straits-born communities – Eurasian, Chetti bun into the stuff of dreams.
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