Thursday, August 17, 2017 | INDONESIAN CULINARY |

The Indonesian Kitchen: Recipes and Stories

From Publishers Weekly

Veteran cookbook author Owen (The Rice Book, Indonesian Regional Food and Cookery, Healthy Thai Cooking, etc.) has crafted her most personal book yet in this culinary memoir-cum-cookbook. Detailing her engagement, herfirst crash courses in cooking, opening her own London shop and publishing her first cookbooks, among other life events, Owen accounts for her evolving relationship with food. Though interesting, Owen has a tendency to wander and a prose style that isn’t nearly as enticing as her recipes. Classics like Gado Gado, flavorful mixed vegetables tossed with peanut sauce; deliciously complex crab cakes with lemongrass, kaffir lime leaves, coriander and chili flakes; and Pan-Fried Tuna with Red Chili Sauce are surefire hits that are easy enough to source and assemble. Those living far from the tropics may have more trouble with ingredients (fresh coconut water, the notoriously foul-smelling durian fruit), though Owen does offer an admirable range of substitutions. Those with access to the accoutrements that make these dishes unique-galangal, kaffir limes and the omnipresent tamarind-will get the most out of the book, but even spectator chefs will appreciate the crisp photography and flavorful combinations.
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Product Description

In this landmark book, renowned author Sri Owen provides a unique insight into the ancient, exotic and varied cuisine of the Indonesian archipelago. Over 120 mouthwatering and easy-to-follow recipes take us from staples and basics to food for festivals and special occasions, with fascinating introductions that place the dishes in their regional and cultural settings.Sri offers enchanting recollections of the food and cooking of her youth, while delving into the historical role of food in the region’s culture and society. The recipes are accompanied by detailed explanations of ingredients and techniques, notes on availability and substitutions, and discussions of development over time.

Filled with beautiful photography by Gus Filgate, this book captures all aspects of Indonesia’s diverse culinary culture and represents a lifetime’s research into both traditional and modern cooking methods.

Buy Now!!! The Indonesian Kitchen: Recipes and Stories

About the Author

Sri Owen is the foremost authority on Indonesian food. Born in Sumatra, Indonesia, she moved to Britain in 1964 and is an internationally celebrated author, lecturer and cook. Her books include The Rice Book (winner of the Andre Simon award) and Indonesian Regional Food and Cookery.

Buy Now!!! The Indonesian Kitchen: Recipes and Stories

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