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About the author: Heinz von Holzenis a chef and restaurateur in Bali. He wrote the first cookbook on Bali’s fascinating cuisine ever published in 1993. He has also worked as an enthusiastic culinary photographer since 1987.
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. Since Chinese takeaway is a very different beast to standard Chinese and Cantonese cuisine, then it seemed fair to include this for those wanting to make their takeaway favourites at home! 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. This book is divided into 8 specific chapters. In each chapter, you will be provided with information about each of the different issues, from where to buy food to tips for beginners. Here are 8 chapters of the book “Indonesian: Cooking for Beginners – Indonesian Cookbook Simple Recipes – South East Asian Recipes (Easy Indonesian Recipes – Southeast Asian Cooking – South Asian Recipes 1)”. About the author:Lara Lee is known as an Indonesian and Australian chef and food writer. She trained at Leiths School of Food and Wine. Lara also often organizes supper clubs to celebrate her heritage with both Indonesian and Australian cuisine throughout London.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. The complete introduction to the schools of Chinese cooking and how history has greatly impacted Chinese cuisine leaves you fascinated and want to learn more.
Lee is part Chinese Indonesian and part Australian. She grew up in Sydney, eating food made by her Indonesian grandmother, whom she called Popo. Lee writes in her book about vivid memories of Popo drizzling peanut sauce over vegetables and boiled eggs, or simmering pork belly in a sweetened sauce of garlic, shallots and chili.This sambal keeps for up to 1 week in the fridge covered with a thin layer of sunflower oil, or for up to 3 months in the freezer. Maangchi’s Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine by Maangchi and Martha Rose Shulman An excellent cookbook is giving an introduction to Indonesian food and culture. The recipes are easy to follow, and most of the ingredients easily obtainable…”- Nicola The Rice Book: The Definitive Book on the Magic of Rice, With Hundreds of Exotic Recipes from Around the World
Painstakingly researched and accompanied by some of Gus Filgate’s superb photography, this book captures all aspects of this diverse culinary culture.
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Few cookbooks celebrate Indonesia’s unique biodiversity as well as Fire Islands, with each recipe showcasing the country’s abundant produce, fresh seafood, and an array of aromatic spices. Ford’s descriptions are a sensory feast, painting a vivid picture of the dishes and the vibrant locales they originate from. With a comprehensive guide to traditional ingredients accompanied by substitution suggestions, detailed explanations of preparation and cooking techniques, and striking photographs that capture the essence of Indonesia, this cookbook is one of the most striking guides to Indonesian cuisine in print.
Recipes Preview: Kalio (Wet Redang), Redang (Rice Dish Made With Meat), Sambal Goreng (Bean & Tempeh Fried Stew) Sambal plays an important role in Indonesian food. According to Lee's book, there are hundreds of variations from across the country, with their own distinctive flavor profiles. Most of the recipes in the book offer a suggested sambal pairing, but these sauces are versatile enough that they don't need to be relegated to Indonesian food. Lee makes big batches of a tomato based one (recipe below) that she keeps in her freezer.Cherry Hadibroto, a member and initiator of Yasa Boga, shares her knowledge on Indonesian-Chinese or China Peranakan foods in this book. From foods that are served in restaurants andfood stalls, to dishesthat are only served in households, Cherry wrote the recipes she is familiar with as a Javanese-Chinese herself. Some of the dishes included are sup kimlo (meatball, mushroom, glass noodles and vegetable soup) and cap cay (Indonesian-Chinese style stir-fried vegetables). It is truly remarkable for a talented chef to also be a sensational storyteller … Petty takes you on a journey across the archipelago, through her food and her life.’– Julien Royer, Chef-owner of Odette Restaurant
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