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Author: Lara Lee
Publisher: Bloomsbury Publishing
ISBN: 1526603527
Category : Cooking
Languages : en
Pages : 554
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Book Description
---Selected by the New York Times as one of the best cookbooks of 2020--- Be transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes. 'An exciting and panoramic selection of dishes and snacks' – Fuchsia Dunlop, author of The Food of Sichuan Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal. 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. What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes. 'Start with Lara's fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake' – Yotam Ottolenghi, author of SIMPLE 'An incredibly delicious Indonesian meal on your table every time' – Jeremy Pang, chef and founder of School of Wok
Author: Lara Lee
Publisher: Bloomsbury Publishing
ISBN: 1526603527
Category : Cooking
Languages : en
Pages : 554
Get Book Here
Book Description
---Selected by the New York Times as one of the best cookbooks of 2020--- Be transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes. 'An exciting and panoramic selection of dishes and snacks' – Fuchsia Dunlop, author of The Food of Sichuan Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal. 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. What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes. 'Start with Lara's fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake' – Yotam Ottolenghi, author of SIMPLE 'An incredibly delicious Indonesian meal on your table every time' – Jeremy Pang, chef and founder of School of Wok
Author: Sri Owen
Publisher: Interlink Books
ISBN: 9781623717186
Category : Cooking
Languages : en
Pages : 0
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Book Description
In this landmark book, renowned author Sri Owen provides a unique insight into the ancient, exotic and varied cuisine of the Indonesian archipelago. Sri Owen’s Indonesian Food is the most comprehensive account of this ancient and varied cuisine ever published. Sri Owen, the world's leading authority in Indonesian cooking, provides over 100 mouth-watering recipes, from staples and basics to food for festivals and special occasions. The recipes are easy to follow and have fascinating introductions which place them in their regional and cultural settings. The book is split into two parts--in part one a series of introductory chapters examine the role of food in Sri's life and in Indonesian culture and society, with recipes to accompany. Part two explains theessential ingredients and techniques of Indonesian cooking, with notes on availability and substitutions and discussions of modern developments, again with the relevant recipes and variations to accompany each technique. Painstakingly researched and the product of decades of expertise and recipes passed through generations, this is a must-have book for any curious cook.
Author: Sri Owen
Publisher: Frances Lincoln Limited
ISBN: 9780711212732
Category : Cookery, Indonesian
Languages : en
Pages : 289
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Book Description
Introducing the delights of Indonesian cuisine, this cookbook combines traditional recipes with a voyage of discovery which dips into the cultural history of Indonesia.
Author: Eleanor Ford
Publisher: Allen & Unwin
ISBN: 1760871214
Category : Cooking
Languages : en
Pages : 472
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Book Description
A collection of enchanting, unusual yet accessible dishes ... from the refined cooking of Java to the spicy heart of Sumatra and over the water to the festival foods of Bali. Steep verdant rice terraces, ancient rainforest and fire-breathing volcanoes create the landscape of the world's largest archipelago. Indonesia is a travellers' paradise, with cuisine as vibrant and thrilling as its scenery. For these are the original spice islands, whose fertile volcanic soil grows ingredients that once changed the flavour of food across the world. On today's noisy streets, chilli-spiked sambals are served with rich noodle broths, and salty peanut sauce sweetens chargrilled sate sticks. In homes, shared feasts of creamy coconut curries, stir-fries and spiced rice are fragrant with ginger, tamarind, lemongrass and lime. The air hangs with the tang of chilli and burnt sugar, citrus and spice. Eleanor Ford gives a personal, intimate portrait of a country and its cooking, the recipes dynamic yet achievable, and the food brought to life by stunning photography.
Author: Sri Owen
Publisher: Macmillan
ISBN: 9780312303396
Category : Cooking
Languages : en
Pages : 422
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Book Description
Explains the basic techniques for cooking rice with recipes from around the world from appetizers to desserts.
Author: Jeff Keasberry
Publisher:
ISBN: 9781631778803
Category : Cooking, Dutch
Languages : en
Pages : 0
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Book Description
Indo Dutch Kitchen Secrets is an inspiring cookbook for anyone who wants to explore and rediscover a unique culinary heritage, explained in more than 100 delicious, easy-to-prepare dishes. During 350 years of colonial intimacy in the former Dutch East Indies (modern Indonesia), not only did a hybrid culture emerge, but also one of the world's oldest and richest fusion cuisines. Indo Dutch Kitchen Secrets celebrates the blending of Indonesian, Dutch and the resultant Indo Dutch fusion cooking style, all coming together in one fascinating kitchen.
Author: Jeeca Uy
Publisher: Page Street Publishing
ISBN: 1645672816
Category : Cooking
Languages : en
Pages : 398
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Book Description
Make Incredible Vegan Versions of Your Favorite Asian Meals If you crave vegan-friendly versions of classic Asian dishes, this will become your new favorite cookbook! Jeeca Uy, of the hit Instagram account @TheFoodieTakesFlight, transforms traditional Southeast and East Asian cuisine into spectacular vegan renditions that are bursting with flavor. From iconic Thai dishes to piping-hot Japanese fare and everything in between, Jeeca’s recipes will take your palate on a delicious food trip across Asia that will keep you coming back for more. So, why order takeout when you can easily whip up a vegan version that is not only healthier but can taste even better? Find your favorites and discover new ones with recipes such as: Pad Thai Char Siu Tofu Vietnamese Mushroom Pho Singaporean Chili Tofu Chinese Lettuce Wraps Yang Chow Fried Rice Japanese Yakisoba Spicy Dan Dan Noodles Satay Tofu Sticks with Peanut Sauce Korean Bulgogi Mushrooms Along with vibrant photographs, Jeeca has packed this book with tips and tricks to guide any cook, vegan or not, on how best to work with tofu, how to fold dumplings, how to make vegan versions of essential sauces and so much more. This cookbook will quickly become your go-to guide for simple yet delicious vegan Asian recipes. This cookbook has 60 recipes and 60 full-page photographs. BONUS GIFT! Jeeca has created a free digital Asian Pantry & Essentials Guide to go with the cookbook. Download it from her website at: https://thefoodietakesflight.com/cookbooks/free-bonus-ebook/
Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 1416556370
Category : Cooking
Languages : en
Pages : 898
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Book Description
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Author: Sri Owen
Publisher: Prospect Books
ISBN:
Category : Cooking
Languages : en
Pages : 280
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Book Description
Author: Terry Tan
Publisher: Lorenz Books
ISBN: 9781903141816
Category : Cooking
Languages : en
Pages : 0
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Book Description
From the vibrant metropolises of Chengdu and Xi'an to the spectacular rice terraces of the Yangzte basin, explore west China's ancient cuisine in this stunning new book. Discover the sizzle of Sichuan peppercorns, spicy chillies and pungent aromatics in this collection of 75 authentic recipes, including Chrysanthemum Fish Hot Pot, Chilli Squid, Crispy Chilli Beef and Dan Dan Noodles. Chapters cover all the courses, including fiery soups and dim sum, fresh fish and shellfish, tender poultry, aromatic meat, classic rice and noodles, piquant vegetable dishes and unusual sweet things. There is an informative introduction that traces the history of western Chinese food culture and provides an illustrated guide to the ingredients, tools and equipment you will need. This irresistible volume is brought to life with more than 370 mouthwatering photographs, and step-by-step instructions ensure perfect results each time. It includes nutritional information for each recipe. Sichuan, known as 'the land of plenty', is home to a sizzling cuisine that has become a favourite around the world. In this exquisite new book, Terry Tan explores the diverse landscapes and cultures of west China.
