Indonesian Cooking: Satays, Sambals and More [Indonesian Cookbook, 81 Recipes]

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Beautiful images, clear instructions and ingredient swap notes equip you with necessary skills to master Asian cooking techniques. Easy Chinese Cookbook is the perfect Asian cooking guide for those seeking to make Chinese cooking style restaurant meals at home.

Devina Hermawan [Buku Resep] Cookbooks - Devina Hermawan [Buku Resep]

Glenn Chuis the owner of a famous restaurant in Honolulu, Indigo. His restaurant has gained worldwide recognition through national gourmet publications, including Gourmet Magazine and Conde Nast and Bon Appetit, Gourmet Magazine, and Conde NastBon Appetit. About the author:William Wongso is a personal photographer of Indonesian President Soekarno, Wongso has a Chinese-mainland immigrant father and was raised in Surabaya. He also serves as President of the Jakarta chapter of the International Wine and Food Society and Wine Association as well as the Indonesian chapter of the international gastronomic society Chaine des Rotisseurs. Common ingredients, and extensive pantry notes makes cooking Chinese restaurant copycat recipes a breeze. During the first phase (1961-1962), the cookbook committee sent questionnaires to regional government officials, women organizations and vocational schools all over he country, requesting the name of foods in their areas. Alas, after a year of waiting, the result was unsatisfactory with very small responses. With a focus on healthy Chinese cooking, the easy to make wok dishes make mealtimes fast and fun for busy home cooks.Ramen Obsession provides you with techniques, cooking tools, detailed instructions, shopping and pantry suggestions to create delicious bowls of ramen. Tasty recipes that are easy to follow. I like photographs and staple binding. The ingredients are nicely explained in three forward sections…”- Richard L. Trinkner Asian Dishes You Need to Cook Before You Die reads more like a magazine rather than the average recipe book. One of the most famous Asian chefs, Jet Tila, shares his knowledge of authentic Asian cuisine from growing up in a Thai and Chinese family.

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To help you perfect these recipes, he shares personal experiences and references alternate foods for specific items.About the author:Eleanor Ford is a food writer, food stylist, and recipe developer. She has lived for many years in Indonesia and traveled to seventy different countries, collecting eclectic and evocative recipes to inspire or reproduce.