Macau on a Plate by Annabel Doling - Authentic Macanese Cuisine Cookbook | NEW ARRIVAL | Perfect for Food Lovers & Travel Enthusiasts | Explore Macau's Culinary Heritage at Home

Intro. by Ken Hom. Illus. in color. Pictorial wrappers. First Edition. Hong Kong: Roundhouse Publications, 1996.

Continents meet at Macau's varied table. With this book one is able to delve into the delicacies, dishes, spices, and more of Macau's remarkable culinary heritage. Established by the Portuguese in 1557, Macau once rivalled Venice as the most important entrepot in the world. Olive oil and chourico are as common as coconut milk and ginger. Dishes are infused with African spices, fragrant Chinese herbs, pungent Portuguese shrimp paste.

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