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Author: Sri Owen
Publisher: St Martins Press
Published: 1995
Total Pages: 289
ISBN-13: 9780312118327
DOWNLOAD EBOOK →Gathers traditional recipes from each region of Indonesia for salads, soups, bread, vegetables, meats, poultry, seafood, side dishes, and desserts
Author: Sri Owen
Publisher: Frances Lincoln Limited
Published: 1999
Total Pages: 289
ISBN-13: 9780711212732
DOWNLOAD EBOOK →Introducing the delights of Indonesian cuisine, this cookbook combines traditional recipes with a voyage of discovery which dips into the cultural history of Indonesia.
Author: Sri Owen
Publisher: Macmillan
Published: 1994-01-15
Total Pages: 422
ISBN-13: 9780312303396
DOWNLOAD EBOOK →Explains the basic techniques for cooking rice with recipes from around the world from appetizers to desserts.
Author: Lother Arsana
Publisher: Tuttle Publishing
Published: 1999
Total Pages: 0
ISBN-13: 9789625933894
DOWNLOAD EBOOK →These beautiful books offer complete information on ingredients, utensils, and cooking techniques. Each volume presents the best authentic recipes and detailed explorations of the cultural context in which dishes are created and enjoyed. Each title contains 70 to 90 beautiful full-color photographs and a range of mouth-watering recipes by some of the area's best chefs.
Author: Sri Owen
Publisher: Prospect Books
Published: 1986
Total Pages: 280
ISBN-13:
DOWNLOAD EBOOK →Author: Eleanor Ford
Publisher: Allen & Unwin
Published: 2019-05-06
Total Pages: 240
ISBN-13: 1760871214
DOWNLOAD EBOOK →Steep verdant rice terraces, ancient rainforest and fire-breathing volcanoes create the landscape of the world's largest archipelago. Indonesia is a travellers' paradise, with cuisine as vibrant and thrilling as its scenery. For these are the original spice islands, whose fertile volcanic soil grows ingredients that once changed the flavour of food across the world. On today's noisy streets, chilli-spiked sambals are served with rich noodle broths, and salty peanut sauce sweetens chargrilled sate sticks. In homes, shared feasts of creamy coconut curries, stir-fries and spiced rice are fragrant with ginger, tamarind, lemongrass and lime. The air hangs with the tang of chilli and burnt sugar, citrus and spice. Eleanor Ford gives a personal, intimate portrait of a country and its cooking, the recipes exotic yet achievable, and the food brought to life by stunning photography.
Author: Lara Lee
Publisher: Bloomsbury Publishing
Published: 2020-05-14
Total Pages: 543
ISBN-13: 1526603527
DOWNLOAD EBOOK →---Selected by the New York Times as one of the best cookbooks of 2020--- Be transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes. 'An exciting and panoramic selection of dishes and snacks' – Fuchsia Dunlop, author of The Food of Sichuan Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal. Lara uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia. What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes. 'Start with Lara's fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake' – Yotam Ottolenghi, author of SIMPLE 'An incredibly delicious Indonesian meal on your table every time' – Jeremy Pang, chef and founder of School of Wok
Author: Joan B. Peterson
Publisher: University of Wisconsin Press
Published: 1997
Total Pages: 0
ISBN-13: 9780964116818
DOWNLOAD EBOOK →The third in the EAT SMART series is a comprehensive, readable survey of the whole scope of Indonesian gastronomy. It confers savvy to partake as fully and gloriously of Indonesian food as desired and is essential reading for any "foodie" visiting this vast archipelago. The newest (and third) guide in this authoritative series Eat Smart in Indonesia: How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure is a paean to Indonesian cuisine. It contains a rich historical perspective on the origins and varieties of Indonesian food and extensive background on the delectable regional dishes. Indonesian phrases are included to make one's culinary adventure even more successful. At the core of the book are two extensive glossaries in Indonesian with English translations. The "Menu Guide" demystifies food selection, allowing visitors to order with confidence in restaurants; the "Foods & Flavors Guide" is a comprehensive list of foods, spices, cooking utensils, cooking styles, etc., to make shopping in the colorful outdoor markets easy and fun. Authors Joan and David Peterson (inveterate travelers, cooks, seekers of unusual herbs and spices, and new ways to prepare familiar ingredients) have added a delicious bonus by providing a chapter of recipes for travelers to preview the tastes before departure, thus broadening the guide's appeal to cookbook lovers as well. Distributed for Ginkgo Press
Author: Kari Cornell
Publisher: Lerner Publications
Published: 2004-01-01
Total Pages: 76
ISBN-13: 9780822541271
DOWNLOAD EBOOK →Introduces the land, people, and regional cooking of Indonesia and includes recipes for such dishes as pork sate, corn fritters, and chicken in coconut cream sauce.
Author: Sri Owen
Publisher: Interlink Books
Published: 2024-04-16
Total Pages: 0
ISBN-13: 9781623717186
DOWNLOAD EBOOK →In this landmark book, renowned author Sri Owen provides a unique insight into the ancient, exotic and varied cuisine of the Indonesian archipelago. Sri Owen’s Indonesian Food is the most comprehensive account of this ancient and varied cuisine ever published. Sri Owen, the world's leading authority in Indonesian cooking, provides over 100 mouth-watering recipes, from staples and basics to food for festivals and special occasions. The recipes are easy to follow and have fascinating introductions which place them in their regional and cultural settings. The book is split into two parts--in part one a series of introductory chapters examine the role of food in Sri's life and in Indonesian culture and society, with recipes to accompany. Part two explains theessential ingredients and techniques of Indonesian cooking, with notes on availability and substitutions and discussions of modern developments, again with the relevant recipes and variations to accompany each technique. Painstakingly researched and the product of decades of expertise and recipes passed through generations, this is a must-have book for any curious cook.
