Friday, September 22, 2017 | INDONESIAN CULINARY |


Page: 10

Noma: Time and Place in Nordic Cuisine [Hardcover]

Editorial Review “Noma is an international sensation.” – Frank Bruni, The New York Times “Rene is a master locavore–the most intense and ingenious I’ve ever met.” – Jeffrey Steingarten, Vogue “The...

Jamie’s America: Easy Twists on Great American Classics, and More

From Publishers Weekly Oliver returns with his 10th cookbook, this one a colorful and quirky look at down-home American cooking. Traveling to the cities of New York and Los Angeles, as well as Louisiana, Georgia, Arizona, and Wyoming, Oliver...

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

From Publishers Weekly While the phrase artisan bread typically evokes images of labor-intensive sessions and top-notch ingredients, for authors Hertzberg and François it means five minutes. An intriguing concept—high-quality, fresh bread...

The Pioneer Woman Cooks: Recipes from an Accidental Country Girl

From Publishers Weekly Blogger-turned-author Drummond gives readers a slice of frontier life in this likeable-enough collection of recipes and dispatches from the Oklahoma ranch she shares with her husband and children. Replicating the step-by-step...

Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips

Fall into Cooking Featured Recipe from Ina Garten’s Barefoot Contessa: How Easy Is That?: Herb-Roasted Turkey BreastWhy do we only serve turkey on Thanksgiving? A whole turkey breast roasted with fresh rosemary, sage, and thyme is a great...

Rachael Ray’s Look + Cook

Fall into Cooking Featured Recipe: Midwinter Minestrone from Rachael Ray’s Look + Cook Serves 4 Ingredients 2 tablespoons EVOO (extra-virgin olive oil) 1/4 pound sliced pancetta, cut into 1/4 -inch dice (optional) 2 carrots, peeled and chopped...

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes [Hardcover]

Editorial Reviews From Publishers Weekly No matter how creative the chef, every great dish relies on proven science, and this compendium of well-researched data is a textbook for proper food preparation. Curious Cook columnist for the New York...

The Professional Chef [Hardcover]

Editorial Reviews From Booklist This eighth edition of the standard textbook for professional chefs in the U.S. expands previous editions’ coverage of both the science and the art of cooking. The nation’s most prestigious training...

Steamed Fish Meat Wrapped In Banana Leaves | Otak-otak Ikan

Ingredients : 200 g mackerel meat, blended 50 ml cream coconut milk 75 g tapioca flour 1 egg 2 tbsp chopped green onion Banana leaves Spices : 4 tbsp sliced shallots 1 1/2 tbsp sliced garlic 1/2 tsp pepper 1 tsp salt 1 tsp sugar Peanut Sauce...

Green Coated Banana With Coconut Sauce | Pisang Hijau

Ingredients : 10 pandanus suji leaves 10 pandanus leaves 50 ml water 200 g rice flour 400 ml coconut milk 50 g sugar 1/2 tsp salt 50 ml coconut milk 10 bananas, steamed peeled Banana leaves Coconut Sauce : 35 g rice flour 100 g sugar 1/2...