This book presents traditional Indonesian dishes in a way that will appeal to modern cooks everywhere. Indonesia, the world's fourth largest nation, is developing fast. Most of its people live better and eat better than they did when Sri Owen was growing up there in the aftermath of war and revolution. Its climate and soils produce as abundantly as ever. But the rush to the cities, and to Western habits of life, has endangered many of the old ways. Some of the best and subtlest of Indonesia's regional cuisines are threatened by the pressures of modernity. This is a representative collection of the best dishes, past and present, from the principal areas of this vast country. Whatever the region, the distinctive staples of Indonesian food prevail - rice, fish, chilli peppers, coconut and spices - yet subtle differences become evident as we explore the culinary delights of Sumatra, Bali, Kalimantan, Maluku, Java and the capital city, Jakarta. Virtually all the ingredients mentioned can be bought in most countries, and substitutes are recommended for those that are hard to find. Equipment and techniques are well within the range of even a novice cook. Sri Owen's range, however, extends beyond the adaptation of old recipes to new kitchens. She describes food habits against their background of dally life and changing custom. This book aims not only to describe Indonesian food but to demonstrate that, cooked and served as it should be, it is amongst the best in the world.

Indonesian Regional Food and Cookery

Cookbooks, Food & Wine

sri-owen

Regional & International

DOUBLEDAY

Containing over 250 rice recipes from around the world, this cookbook also includes information on: the many varieties of rice; the nutritional value; its history and agriculture; the cults, cultures and myths surrounding it; and its importance through the ages.

Rice Book

Cooking by Ingredient

Frances Lincoln Publishers Ltd

Introducing the delights of Indonesian cuisine, this cookbook combines traditional recipes with a voyage of discovery which dips into the cultural history of Indonesia. Over 100 straightforward recipes based on the healthy staples of the Indonesian diet - rice, fish, chilli peppers, coconut and spices - taking into account regional variations.

Indonesian Regional Food & Cookery

Frances Lincoln

A global curry odyssey explores some of the world's most delectable curry dishes from diverse regions of the world in a cookbook that features 180 delicious recipes from eighteen regions of the world, along with step-by-step photographs demonstrating preparation techniques and expert cooking tips from celebrated chefs.

Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia

DK PUBLISHING

DAVID THOMPSON

Vivek Singh

corinne-trang

DK Pub.

Indonesian Food and Cookery is far more than a collection of recipes. Sri Owen gives a comprehensive picture of the culture from which the cuisine has grown, with the charming recollections of her childhood and of happy meals in her grandmother's kitchen. There is a splendid glossary with clear explanations of essential ingredients and substitutes where necessary, so that shopping for Indonesian cooking is made easy. The recipes by this delicious food, given in all its regional diversity, are clearly written and easy to follow. The illustrations, especially those of cooking equipment, are helpful. A fine teaching book, and a valuable contribution to culinary literature from a comparatively little known region, it opens up a whole new world of taste.

Indonesian Food and Cookery

Prospect Books

Winner of the André Simon AwardOne of OFM's 50 Best Cookbooks of All TimeThe Rice Book became an instant classic when it was published thirty years ago, and to this day remains the definitive book on the subject. Rice is the staple food for more than half the world, and the creativity with which people approach this humble grain knows no bounds. From renowned food writer Sri Owen's extensive travels and years of research come recipes for biryanis, risottos, pilafs and paellas from Indonesia, Thailand, Japan, Korea, Russia, Iran, Afghanistan, Spain, Italy, Brazil and beyond.In a gorgeous new livery, with a new foreword by Bee Wilson and an updated introduction on the nutrition, history and culture surrounding rice, more than 160 delicious, foolproof recipes (20 of them new) and beautiful illustrations and food photography throughout, this is an essential book for every kitchen and every cook.

The Rice Book

Bloomsbury Publishing

New Wave Asian : A Guide to the Southeast Asian Food Revolution

Quadrille Publishing

Sri Owen's Indonesian Food

Anova Books

Noodles the New Way

New Wave Asian: A Guide to the Southeast Asian Food Revolution

Increased travel and the availability of hitherto "exotic" ingredients have fuelled a huge interest in Asian foods from many different lands and taken us beyond stirfries and sweet-and-sour pork, to subtly aromatized Thai salads, Indonesian sates and spicy rice sticks. Even in Asia itself, a revolution is in progress, as regional cuisines influence each other, stimulating a new wave of Asian food. In this work, Sri Owen provides readers with all the information they need to help them make the most of this exciting food culture in New Wave Asian. From the basic philosophy of Asian food, to cooking techniques, mouthwatering recipes and recipe contributions from the continent's most influential chefs such as Sam Leong of Singapore's Four Seasons Hotel, this is the complete guide to new Asian cooking.

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