Cheryl Lu-Lien Tan Bücher

On the edge of twenty-seven, Jazzy hatches a plan for her and her best girlfriends: Sher, Imo, and Fann. Before the year is out, these Sarong Party Girls will all have spectacular weddings to expat ang moh-- caucasian-- husbands, with Chanel babies (half-white children--the ultimate status symbol) quickly to follow. Razor-sharp, spunky, and cheerfully brand-obsessed, Jazzy is a woman who plays to win. As she fervently pursues her quest to find the right husband, this driven yet tenderly vulnerable gold digger reveals the contentious gender politics and class tensions thrumming beneath the shiny exterior of Singapore's glamorous nightclubs and busy streets, its grubby wet markets and crowded hawker centers. Moving through her colorful, stratified world, she realizes she cannot ignore the troubling incongruity of new money and old-world attitudes that threatens to crush her dreams. Can Jazzy use her cunning and good looks to rise up the ladder in Asia's international capital? Vividly told in Singlish-- colorful Singaporean English with its distinctive cadence and slang-- Sarong Party Girls brilliantly captures the unique voice of this young, striving woman caught between worlds. With remarkable vibrancy and empathy, Cheryl Lu-Lien Tan brings not only Jazzy, but her city of Singapore, to dazzling, dizzying life.--Page 2 of cover.

After growing up in the most food-obsessed city in the world, Cheryl Lu-Lien Tan left home and family at eighteen for America--proof of the rebelliousness of daughters born in the Year of the Tiger. But as a thirtysomething fashion writer in New York, she felt the Singaporean dishes that defined her childhood beginning to call her back. Was it too late to learn the secrets of her grandmothers' and aunties' kitchens, as well as the tumultuous family history that had kept them hidden before In her quest to recreate the dishes of her native Singapore by cooking with her family, Tan learned not only cherished recipes but long-buried stories of past generations. A Tiger in the Kitchen, which includes ten authentic recipes for Singaporean classics such as pineapple tarts and Teochew braised duck, is the autobiography of a Chinese-Singaporean ex-pat who learns to infuse her New York lifestyle with the rich lessons of the Singaporean kitchen, ultimately reconnecting with her family and herself.