焦點出版

　　《點智慧》是《新明日報》最受歡迎的專欄，編輯成書的《星雲大師點智慧》系列自2000年推出，每年高踞暢銷榜了。 本書也收錄2019年在新加坡舉行的真善美頒獎禮和論壇的相關報導。

　　《飛虎情緣：何永道回憶錄》是一本史詩級的二戰故事,也是一本記錄親情、友情、愛情、同儕生死情誼的巨著。一名來自南洋的男孩,在二戰東方主戰場——中國——參與抗日的任務。爾後，他先後在上海、馬來亞、新加坡從事民航飛行的工作，至1980年，以新航B-737客機的隊長的身份告別翱翔萬裡的飛行生涯。這位百歲飛虎老將的真實經歷,宛如電影般的情節跌宕起伏，扣人心弦。儘管二戰硝煙已遠，今日讀來仍能叫人反思和平的代價。

　　曾是記者，婚後是家庭主婦兼編導的林海燕，把她和從政丈夫馬 炎慶26年婚姻中的你我他們寫個遍，登場的有已故資政李光耀伉儷，向她透露當年志願的政要們，不失浪漫的「馬車夫」，還有夫 妻倆分別經歷癌症和失語症的惡夢。

　　《一人一半》全書五章，展現了作者人生中的五個「我」：喜歡采 訪的寫作人，經常突發奇想的編劇，見識官場的官太太，愛玩的 媽媽，享受爬山潛水的旅人。想知道如何「幸福直到永遠」嗎？書中，儘是線索。

　　劇場人林海燕將過去17年的50篇文章結集為《一人一半》，涉及婚姻、個人、社會觀察、健康和旅遊等，與讀者分享婚姻之道與生活點滴，鼓勵大家積極勇敢地跨越人生的高山低谷，活出自己。

　　範文瑂是全美世界有限公司集團董事長兼總裁。她成功地將全美世界從一家新加坡本土公司，擴展為足跡遍及40個國家地區的全球集團。她在書中透露，其實她一心想當教師，卻在偶然的機會下闖商場。

The Wholefood Kitchen is basically everything you ever wanted to know about vegan or vegetarian cuisine. It is not merely a cookbook – rather, an intelligently written book about cooking, chock-full of vital information, fascinating facts and delicious, easy-to-prepare recipes. With outstanding graphics and easy-to-grasp key points, the book is uncomplicated and user-friendly. The recipes are also hyper-creative, imaginative and family-friendly, catering to a stress-free preparation experience for a person of any culinary caliber.

About the Author

Mayura Mohta is a Singapore based nutrition consultant and health writer. She is a qualified fitness and wellness coach and has an academic background in biochemistry, microbiology and nutritional science. She believes in prevention and reversal of disease through a plant based diet. In 2010, she founded Healthfriend, a social enterprise that combines her love for health and fitness with her desire to contribute to community welfare.

Trying to eat healthier for your heart? This cookbook leads the way. Written by a professional nutrition consultant and based on the groundbreaking research of Dr Caldwell B. Esselstyn Jr from world renowned Cleveland Clinic, The Heart Smart Oil Free Cookbook provides tested, detailed recipes by skilled chefs and global nutrition experts. They enable you to eat right for your heart while enjoying a wide range of tasty dishes.

About the Author

Mayura Mohta is a Singapore based nutrition consultant and health writer. She is a qualified fitness and wellness coach and has an academic background in biochemistry, microbiology and nutritional science. She believes in prevention and reversal of disease through a plant based diet. In 2010, she founded Healthfriend, a social enterprise that combines her love for health and fitness with her desire to contribute to community welfare.

George Jacobs has been president of Vegetarian Society (Singapore) since 2003 and a vegetarian since 1980. He helped to write the New Asian Traditions Vegetarian Cookbook.

The wok - for pasta? Asia's ubiquitous cooking utensil is increasingly being used worldwide. Noted authority on Italian traditional cuisine Francesca D'Orazio Buonerba uses the wok to create both the great classic pasta dishes for entertaining as well as the family favourites. Pasta in a Wok contains more than 50 recipes, extensive notes and a glossary of ingredients and Italian cooking terms, numerous tips to avoid common errors in technique or presentation, and wine recommendations to accompany every recipe if desired. Francesca shows how genuine Italian flavours and aromas can be achieved by using widely available authentic ingredients, fuss-free methods and time-saving tips. Anyone can easily learn how to toss together these delicious dishes in 15 to 20 minutes. The book is generously illustrated with photographs of ingredients, equipment and every dish as well as of the step-by-step directions for cooking pasta and gnocchi. H.E. Dr Guido Scalici, Ambassador of Italy to Singapore has written the Foreword to the book.

About the Author

Francesca D'Orazio Buonerba is a cookbook author, cooking teacher, table stylist with an expertise in the art of the Italian style of entertaining. Both in Italy and aboard, she organizes cooking classes and culinary events and collaborate with various companies, magazines and websites.

Fresh, easy to cook and home-style delicious - Pauline Dawn Loh brings us great food that celebrates the act of cooking for our loved ones. From contemporary Asian favourites to French classics, Love, Food presents irresistible recipes for any moment of the day, whether it's a quick breakfast, hearty brunch or mouthwatering dinner treat.

Simplicity and innovation are the keynotes of these recipes, from mirin-marinated beef tenderloin smothered in wasabi mayonnaise - perfect for couch potatoes during the football session - to sambal prawns, nasi lemak and an elegant spinach quiche or pear chocolate tart.

Love, Food includes essential techniques, easy-to-follow instructions and time-saving kitchen tips, dispensed with Pauline's characteristic warmth and impeccable culinary sense. The perfect volume for cooking well and eating well. Love, Food will delight Pauline's many fans and make you fall in love with food all over again.

About the Author

Award-winning author with 30 years of writing experience who has published 14 adult non-fiction books, 5 youth books, 3 junior chapter books and 9 children’s storybooks. Creative writing teacher with 40 weekly students. Storyteller and workshop speaker.

It's bold, casual, satisfying - and packs a real kick. Just Good Food by Guy Hoh is the book to delicious fare that's defined by fresh, seasonal ingredients, easy techniques and sensible measures. Big on taste and style, Guy's cooking lends a contemporary flourish to classic dishes from Asia and the West. Brimming with matchless takes on pastas, soups and desserts, Just Good Food showcases his gift for unpretentious fare with fave recipes for Oxtail Stew, Thai-style Fried Snapper and Teriyaki Burger, among others. Packed with essential tips and brilliant ideas for courses and wines, Just Good Food serves up elegance and hearty cooking in equal portions.

This book is a collection of some of Tan Hsueh Yun favourite recipes from her fortnightly cooking column, Hunger Management, which has been running in The Sunday Times since 2008.

Two thousand years of Chinese kitchen-craft come alive in this eagerly awaited volume from renowned food writer Loh Hoong Kwan, bought to elegant fruition with his daughter, Pauline Dawn Loh. From the elaborate creations of imperial palaces to the simple country cooking of their native Shunde province, Dad & Co. presents over 65 precious recipes culled from a lifetime of good eating and enthusiastic experimenting in the kitchen. The rich tradition of Chinese cuisine comes vividly to life through their selection of delicate appetisers, flavourful soups, full-bodied banquet courses and sparkling desserts. With stories that speak of a lifetime spent in search of culinary excellence, Dad & Co. is an intimate guide to the treasures of the Chinese kitchen.

About the Author

Pauline Dawn Loh is a retired journalist, a keen gardener and a passionate cook. She counts herself blessed that she has been able to combines two loves, the love of writing and the love of cooking.

Her childhood was spent mainly in the kitchen and garden of her maternal grandparents. This time planted the seeds of both passions.  Throughout her career as a journalist working throughout Asia, she started exploring the local cuisines. 

Chefs and The Sunday Times’ food writers show you 60 ways to jazz up the humble packet of instant noodles.

Ever since they were first marketed in Japan in 1958 instant noodles have established themselves as the instant food in Asia as well as elsewhere. Pop them into some boiling water, add some sauce, an egg or whatever and you have a meal in a flash. In this pocket sized,book , a range of chefs and food writers produce slightly more exotic versions of this versatile meal. The recipes cover a range of styles including Chinese, Malay, Indian, Japanese, Korean, Peranakan, Thai Vietnamese and Western.

This book, Cheat Sheet: How to navigate the food world like a pro compiles 60 of the best columns. Covering everything from pantry staples such as salt and eggs, beverages like milk and wine, to kitchen equipment like thermometers and whisks, each Cheat Sheet offers bite-sized pieces of information about everything you may find in your kitchen larder.

About the Author

Christopher Tan Yu Wei is a writer, food consultant, and cookbook author who was raised in Singapore, partly in London, and mostly in the kitchen. His cookbooks include Inside the South East Asian Kitchen.

Betty Saw's Ultimate Herbal Cookbook shows you how to blend the natural benefits of herbs and roots with the tastes of today, minus the fuss. Using ingredients readily available from supermarkets and Chinese medical halls, these easy, straightforward dishes stay true to Betty Saw's trademark commonsense approach to cooking. "Heaty" and "cooling"' yin and yang - the ingredients in each dish come together to achieve that perfect balance.

About the Author

Betty Saw is a veteran chef informed by more than 30 years of experience. She is a well-loved and respected food consultant, as well as a household name in Malaysia, where she lives. Betty has appeared on a number of television programmes and is a prolific author of more than 15 cookbook titles, including Betty Saw's Best Noodle Recipes, The Asian Fish Cookbook, Asian Retro Food, The Asian Tofu Cookbook, Cupcakes, Cookies and The Best of Malaysian Cooking.

Ask the Foodie is a wonderful compilation of Christopher's valuable culinary
heritage. He has helped to bring back the authentic and nostalgic flavours of his
childhood, restoring Singapore heritage cuisine - our common interest. He shares
his knowledge of food generously, with authority, and best of all, with charm and a
sense of humour.

In Asian Larder, veteran food journalist Sylvia Tan, with several cookbooks to her name, opens up her larder to readers and demystifies common and notso- common ingredients found in a typical Asian kitchen. She describes the characteristics of some 130 Asian food products that are indispensable when cooking Asian food – from bottled seasonings, sauces and pastes, to dried food products, spices and herbs. Aside from traditional and well-known standbys such as soya and oyster sauces, Sylvia has also included newer pastes such as laksa, mee siam and green curry that have conveniently come up over the years to cook these very dishes, which our parents had to make from scratch.

The chapters are organised around groups of ingredients, such as sauces, soya bean products, dried vegetables and seafood and so on. And most ingredients will be supported by at least one recipe that illustrate their use in the kitchen. These recipes, which number around 120, can be either traditional or updated; some will illustrate new ways of using the ingredient, but they are all well-loved and valuable standbys in an Asian kitchen.

　　《平價的代價》以深挖故事，趣味盎然的敘事方式，講述了平價如何在50年內，從工會跌跌撞撞經營的職總超市，發展成為每天有超過50萬人光顧，年營業額達40億元的食品企業。

　　書中14個篇章各有一個主題事件，從它打倒通脹怪獸，與赫赫有名的競爭對手激戰，到曾一度被華麗的購物中心拒於門外。書中也披露了它如何在海外投資失利，還有不得不腰斬的零售概念，以及是否要上市的辯論等。其中許多鮮為人知的經歷，值得細細品味。

作者簡介

　　本書的主編和作者來自內容營銷機構納高（TheNutgraf），七人團隊包括：謝瑞英、白勝暉、莫素環、高仲賢、黃茲鼎、杜溫俐和潘睿嫻。他們都曾在媒體工作，是經驗豐富的報人。其中白勝暉是2016年新加坡文學獎得主。撰寫過的10本著作至今已售出近10萬本。

　　本書多名作者也曾參與撰寫英文書《最後的愚人：李光耀的傳奇八仙》。
其他作品還包括：《口罩背後：我們的醫療故事》、《古蹟珍寶：新加坡的文化符號》等。

　　畢業於台灣輔仁大學歷史系和英國約克大學政治系。曾任職《聯合早報》執行級記者，撰寫人力、文化和華社新聞。之後帶著八年的媒體經驗，於2007年擔任新加坡報業控股全資子公司焦點出版的經理。

　　目前一手從商，一手從事專欄寫作、編輯、特約採訪和翻譯工作。合著作品包括：《胡少獻的篆刻藝術》(2007)以及《雙島記：從寶島到獅島》(2023)

TRANSLATOR: 盧麗珊

Whether you are a novice share investor, a seasoned one or a professional, ‘Your First Million – Making It In Stocks’ by Dr Michael Leong, founder of online share investment portal ShareInvestor, will set you rethinking about share investing. The book offers credible information that sets you on the path of being a share investment guru, and makes the convincing argument that you can make your first million in stocks if you adopt the right approach.

　　你想要創業卻猶豫不決？或者你在創業路上感到迷茫，想要放棄？新加坡青年企業家洪啟強、周偉隆、白正洋、林睿理和林棓舢將他們在《新明日報》的專欄文章結集成書，分享他們創業及接管家族企業的心得，與想要創業或走在創業路上的你共勉。