現有存貨

　　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.

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。

Goh Eng Yeow, author of the bestselling ‘Small Change: Investment Made Simple’, has written a second book to demystify investing and make it interesting to the layperson. In this book, he teaches us how to make informed decisions on what we should or should not invest in. A guide that will make navigating and knowing where to find the right investment information easier and simpler. Eng Yeow has an unusual knack for offering simple solutions that get to the core of a difficult financial issue while cutting out distractions which could cloud judgment, perfect for any person entering into financial management for the first time.

About the Author

Goh Eng Yeow, The Straits Times’ senior markets correspondent, has kept an eagle eye on the financial markets as a markets writer for much of his working career spanning almost three decades. In 2014, he compiled some of his columns into the book Small Change: Investment Made Simple which made it to The Sunday Times Life’s nonfiction bestsellers list for 18 weeks. He was named the Best Financial Journalist of the Year in 2006 by the Securities Investors Association of Singapore (Sias), receiving the Sias Outstanding Award in 2013, and again in 2014. He has also spent some years as a stock market dealer with Morgan Grenfell Asia Securities, been an executive director in a public-listed company, and has helmed the “Market Talk” column for US wires agency Dow Jones Newswires.

Ideas and Philosophies to Navigate Life and the Markets

$how Me The Money (Book 4) is a series about learning how to grow your money. Suitable for both the layman and seasoned investor, Teh Hooi Ling introduces important economic concepts and investment strategies of the world’s leading financial experts, supported by real data and against the context of the Singapore market. Signposting lessons to be learnt and pitfalls to avoid, the book is an ideal, easy-to-follow guide to investment.

Book 4, the last of this series, is an incisive assessment of the things which underlie our financial success. It covers issues such as the randomness that accounts for success, the impermanence of any condition and the natural tendency to share our good fortune with the less fortunate.

“An invaluable rudder for investors to overcome their fears and boost their conviction and courage to invest when, as they say, ‘there is blood in the streets’. Read it now, and re-read it again when the next crisis comes. It will be a good antidote to counter the paralysis of fear, for we can be sure that when that time comes, our resolve to invest will fall as fast as the market.” —David Gerald, President/CEO, Securities Investors Association (Singapore)

“Hooi Ling has the uncanny ability to write with impressive clarity and her hallmark brevity. … comprehensive, in-depth and objective analysis of the securities and investment instruments. I would highly recommend all and sundry who aspire to be an intelligent investor to read the latest book by Hooi Ling and all her earlier books.” —Robson Lee, Partner, Gibson, Dunn & Crutcher LLP

$how Me The Money is a series about learning how to grow your money. Teh Hooi Ling brings to both layman and seasoned investor important economic concepts and the investment strategies of the world’s leading financial experts. Using real data, Teh shows how these strategies would have worked in the Singapore market over the years and signposts the lessons to be learnt and pitfalls to avoid.

In $how Me The Money Book 3, Teh brings us the big picture. She gazes into the crystal ball of market timing, shows us how to fight the paralysis of fear and brings home the importance of a clear plan to overcome inertia in the darkest hour so that we won’t miss out on any market recovery. Book 3 is indispensable both for the macro-view and the intricacies of good investing.

$how Me The Money series, Teh brings us the tools and techniques of stock picking, stock valuation and portfolio management. She takes us behind the scenes to see how companies finance their growth and shows us how to spot signs of potential disaster. More importantly, this book shows us how to pick different stocks for different market cycles, when to sell and how to stay strong and keep herd mentality at bay!

Entrepreneur's Blueprint tells the story of Singaporeans who took a chance and made that breakthrough. 

From incubation to globalisation, Entrepreneur's Blueprint takes you through the thrills and spills of making a business grow from an idea. 

The authors, entrepreneurs themselves, distil real-life stories of failure and success, from food and craft to leisure and information technology businesses, into insightful business lessons, easily applicable principles and practical advice for the new and would-be entrepreneur. 

How can the social ecosystem transform in the new normal? If a charity is in dire need of cash, should it accept a donation that might be tainted? What happens when we place a value on all things in our marketised society? Can the corporate beast be harnessed without reconstituting corporations? Should charities be allowed to run businesses?

Willie Cheng provides his perspectives to these questions and more in his new book, a collection of essays on issues including the social ecosystem in Singapore, market values in society, the role and future of nonprofit organisations, corporate responsibility, “new capitalism”, volunteerism and values.

His analyses and logic are supported by research, case studies and examples gleaned from his many years of experience in both the social and business sectors.

Written in an easy, friendly and readable style, this book provides valuable insights for volunteers, executives and leaders in nonprofits and corporates who want to know how they can succeed in doing good better in the new world order.

With a foreword by Professor Tommy Koh, Professor of Law, National University of Singapore, and Ambassador-at-Large, Ministry of Foreign Affairs.

About the Author

Willie Cheng is a former managing partner of Accenture. Since his retirement in 2003, he has stayed involved with the business community through his directorships of listed and private companies, including Far East Hospitality Trust, Integrated Health Information Systems, NOL, NTUC FairPrice, NTUC Health, SingHealth, Singapore Press Holdings and UOB Bank.

However, he spends the greater part of his time volunteering with nonprofit organisations, with an interest in governance. His nonprofit boards include apVentures, Caritas Singapore, Catholic Foundation, CHARIS, Council for Third Age, Lien Centre for Social Innovation, National Volunteer & Philanthropy Centre, SymAsia Foundation and The Courage Fund.

He writes extensively on corporate governance and nonprofit issues. Previous titles include Doing Good Great: Thirteen Asian Heroes and their Causes; and The World that Changes the World: How Philanthropy, Innovation and Entrepreneurship are Transforming the Social Ecosystem.