Sri Owen Indonesian Food The New Edition By Award Winning Food Writer With 20 New Recipes On Modern Cooking
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| Author | : Sri Owen |
| Publisher | : HarperCollins UK |
| Total Pages | : 618 |
| Release | : 2024-11-07 |
| Genre | : Cooking |
| ISBN | : 1911670298 |
'Sri Owen welcomes us back into her world. A lifetime devoted to Indonesian cooking squeezed into just three hundred pages. It's a gift to us all.' – Yotam Ottolenghi A beautiful new edition of seminal work Sri Owen’s Indonesian Food with 20 new recipes to reflect the updates in Indonesian cuisine over the last 20 years.
| Author | : Sri Owen |
| Publisher | : Pavilion |
| Total Pages | : 0 |
| Release | : 2015-11-12 |
| Genre | : Cooking |
| ISBN | : 9781910496718 |
Indonesian Food is the most comprehensive account of this ancient, exotic and varied cuisine ever published. Sri Owen, the world's leading authority, provides over 100 mouthwatering recipes, from staples and basics to food for festivals and special occasions. All recipes have fascinating introductions which place them in their regional and cultural settings and are easy to follow. The book is split into two parts - in part one a series of introductory chapters examine the role of food in Sri's life, in Indonesian culture and society, with recipes to accompany. Part two explains the essential ingredients and techniques of Indonesian cookery, 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 complemented by the superb photography of Gus Filgate, this book captures all aspects of this diverse culinary culture.
| Author | : Sri Owen |
| Publisher | : Interlink Books |
| Total Pages | : 0 |
| Release | : 2024-12-03 |
| Genre | : Cooking |
| ISBN | : 9781623717186 |
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 | : Interlink Books |
| Total Pages | : 0 |
| Release | : 2014-07-02 |
| Genre | : Cooking |
| ISBN | : 9781566569811 |
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.
| Author | : Sri Owen |
| Publisher | : Frances Lincoln Limited |
| Total Pages | : 289 |
| Release | : 1999 |
| Genre | : Cookery, Indonesian |
| ISBN | : 9780711212732 |
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 | : Sri Owen |
| Publisher | : Prospect Books |
| Total Pages | : 280 |
| Release | : 1986 |
| Genre | : Cookery, Indonesian |
| ISBN | : |
| Author | : Sri Owen |
| Publisher | : St Martins Press |
| Total Pages | : 289 |
| Release | : 1995 |
| Genre | : Cooking |
| ISBN | : 9780312118327 |
Gathers traditional recipes from each region of Indonesia for salads, soups, bread, vegetables, meats, poultry, seafood, side dishes, and desserts
| Author | : Kari Cornell |
| Publisher | : Lerner Publications |
| Total Pages | : 76 |
| Release | : 2004-01-01 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 9780822541271 |
Introduces the land, people, and regional cooking of Indonesia and includes recipes for such dishes as pork sate, corn fritters, and chicken in coconut cream sauce.
| Author | : Heinz Von Holzen |
| Publisher | : Tuttle Publishing |
| Total Pages | : 124 |
| Release | : 2012-04-17 |
| Genre | : Cooking |
| ISBN | : 1462905358 |
Cook delicious and surprisingly easy dishes with this beautifully illustrated Indonesian cookbook. Authentic Recipes from Indonesia includes over 60 easy-to-follow recipes with detailed descriptions of ingredients and cooking methods, enabling the reader to reproduce the flavors of authentic Indonesian food at home. The fabled Spice Islands of Indonesia encompass the most astonishing physical and cultural diversity in Asia. Authentic Recipes from Indonesia introduces a sampling of the most popular Indonesian food from across the archipelago. Included in this unique collection are spicy Padang favorites from West Sumatra, healthy Javanese vegetable creations, succulent satay and poultry dishes from Bali and Lombok, and unusual recipes from Kalimantan and the eastern isles of Flores and Timor. In addition to the range of exciting recipes, this book acquaints readers with Indonesia's varied cultural and culinary traditions. Featured Indonesian recipes include: Avocado Smoothies Balinese Style Chicken or Duck Satay Beef with Coconut Fragrant Chili Sambal Pork Stewed with Potatoes Shrimp in Hot Coconut Sauce And many more… Increasing numbers of travelers are discovering the rich cultural diversity of Indonesia, venturing off the beaten Bali-Java-Sumatra tourist track. Let Authentic Recipes take you on a voyage of culinary discover.
| Author | : Lara Lee |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 543 |
| Release | : 2020-05-14 |
| Genre | : Cooking |
| ISBN | : 1526603527 |
---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
