In "The Eurasian Cookbook", author Mary Gomes provides a collection of recipes representing the rich heritage of Eurasian food. They reflect the influence of a multitude of cultures - Portuguese, Dutch, English, Chinese, Indian and even Peranakan. After years of cooking for family, church, the corporate world and even a president or two, Mary has evolved a simple and short form to recipes that are slowly disappearing from our culinary landscape. As a result, the novice or experienced cook can now prepare authentic dishes such as curry debal, feng and sugee cake as well as forgotten recipes like sesagoon and apom berkuah and everyday dishes like ketula. "The Eurasian Cookbook" is the first attempt at collating the recipes of one of the important ethnic groups of the island state of Singapore. It may be a little known cuisine outside its community but the author hopes her first book will share with us her community's love affair with food, a love affair that refuses to die.