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

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Notably, Sri Owen is also the author of the book “The Indonesian Kitchen: Recipes and Stories” will be mentioned right below. The Indian Cooking Course: Techniques – Masterclass – Ingredients – 300 Recipes by Monisha Bharadwaj Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia by James Oseland

The fabled Spice Islands of Indonesia encompass the most astonishing physical and cultural diversity in Asia. Authentic Recipes from Indonesia introduces a sampling of the most popular Indonesian food from across the archipelago. Included in this unique collection are spicy Padang favorites from West Sumatra, healthy Javanese vegetable creations, succulent satay and poultry dishes from Bali and Lombok, and unusual recipes from Kalimantan and the eastern isles of Flores and Timor. In addition to the range of exciting recipes, this book acquaints readers with Indonesia's varied cultural and culinary traditions. Recipes Preview: Lawar Merah (Red Pork Lawar With Blood), Bakmil Mie (Wheat Noodles), Nasi Campur (Mixed Rice Stir-Fry) 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. Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia is, without a doubt, one of the world’s best cookbooks on cuisine from the Southeast Asian Islands. It’s got everything a cook could hope for. From Asian market shopping tips to how to select and combine the best spices, there’s no part of Indonesian food and its preparation that it does not cover. The author even infuses personal notes throughout from the two decades he spent in Indonesia. Foodies and those driven for authentic Indonesian cuisine should look no further. It’s often a hard book to come about fetching a steep price, but every word is a treasure found by those who appreciate fine food.It wasn't until a mid-career shift into becoming a chef did Lee start using her grandma's recipes to reconnect with these foods and flavors — eventually travelling through Indonesia for research, connecting with Indonesian cooks both home and professional, and writing this book.

These easy-to-cook recipes are designed for people of all levels to challenge themselves with authentic, flavorful recipes from a sumptuous cuisine.An absolute classic cookbook of Chinese cuisine, The Food of Sichuan introduces you to the fundamentals of cooking food from the Sichuan province of China which has some unique (and incredibly spicy) dishes on offer. Despite carrying some of the best cultural coverage of the Balinese culinary arts, it is the interviews discussing forty of the island’s most famous and beloved meals that make Balinese Food: The Traditional Cuisine & Food Culture of Bali one-of-a-kind. Some of the dishes are so exotic that it’s unlikely that many chefs outside of Indonesia will be trying them at all. After all, delicacies like fried dragonflies aren’t for everyone. However, the level of authenticity is beyond almost anything else out there, making this book a keen consideration for locals, expats, and anyone interested in Indonesian food and culture. This is the book you want if you really want to delve into the traditional cuisine of China and get to know the country’s variations across its provinces. Notably, Maggie is a vegetarian and avoids meat, so her vegetarian recipes will be delicious and nutritious. However, Maggie is also the master at cooking savory and delicious meat-based meals. 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.

The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favourites by Naome Imatome-Yun Whether it’s a simple sambal or a complex babi guling, the authors’ meticulous attention to detail ensures that each dish is recreated authentically. Paon: Real Balinese Cooking is filled to the brim with recipes showcasing Bali’s signature dishes. What truly sets this work apart is the authors’ dedication to capturing the essence of Balinese culture. Through vivid descriptions, stunning photography, and insightful anecdotes, a comprehensive view of Balinese life beyond the kitchen is offered.

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In this book, the author will present over one hundred twenty recipes for all diverse Indonesian dishes. In addition to the introduction, you will also be provided with information about the methods’ cultural and regional context. With easy-to-follow step by step instructions and beautiful illustrations, you will be confident to create delicious Indonesian dishes for your family and friends in your own kitchen at home. Excerpted from Coconut & Sambal: Recipes from my Indonesian Kitchen, with permission from Bloomsbury Publishing. The Rice Book: The Definitive Book on the Magic of Rice, With Hundreds of Exotic Recipes from Around the World

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