Food of Indonesia
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Description
The fabled Spice Islands of Indonesia encompass the astonishing physical and cultural diversity in Asia. This book introduces a sampling of the most popular recipes from across the archipelago. Included are spicy Padang favourites from West Sumatra, healthy Javanese vegetables creations, succulent satays and barbecued poultry dishes from Bali and Lombok, and unusual recipes from Kalimantan and the remote eastern isles of Indonesia. In addition to the range of exciting recipes, this book acquaints the reader with Indonesia’s varied cultural and culinary traditions. The Food of Indonesia presents 79 easy-to-prepare recipes with detailed descriptions of cooking methods and ingredients, enabling you to reproduce the flavours of the Spice Islands at home.
Additional information
| Weight | 482 g |
|---|---|
| Dimensions | 210 × 279 mm |
| ISBN | 9780804845137 |
| Dimensions | 210 x 279 mm |
| Book Type | Paperback / softback |
| Author | Heinz Von Holzen |
| Author Bio | Heinz von Holzen, a chef and restaurateur based in Bali, trained in his native Switzerland before working in Australia and Singapore and coming to Bali in 1990. He wrote the first cookbook ever published on Bali's fascinating cuisine in 1993. An enthusiastic food photographer since 1987, he coordinated the recipes and photographed the food within this volume as well. Lother Arsana has over 20 years of experience as a chef and is responsible for the Indonesian cuisine served at the Grand Hyatt Bali. He has been involved in food promotions internationally and has an extensive knowledge of Indonesia's regional cuisine. |
| Number of Pages | 112 |
