Sri Owen Indonesian Food
Sri Owen Indonesian Food

Author: Sri Owen

Publisher: Interlink Books

Published: 2024-12-03

Total Pages: 0

ISBN-13: 9781623717186

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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.

The Rice Book
The Rice Book

Author: Sri Owen

Publisher: Macmillan

Published: 1994-01-15

Total Pages: 422

ISBN-13: 9780312303396

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Explains the basic techniques for cooking rice with recipes from around the world from appetizers to desserts.

Coconut & Sambal
Coconut & Sambal

Author: Lara Lee

Publisher: Bloomsbury Publishing

Published: 2020-05-14

Total Pages: 554

ISBN-13: 1526603527

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---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

Indonesian Regional Cooking
Indonesian Regional Cooking

Author: Sri Owen

Publisher: St Martins Press

Published: 1995

Total Pages: 289

ISBN-13: 9780312118327

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Gathers traditional recipes from each region of Indonesia for salads, soups, bread, vegetables, meats, poultry, seafood, side dishes, and desserts

The Indonesian Kitchen
The Indonesian Kitchen

Author: Sri Owen

Publisher: Interlink Books

Published: 2014-07-02

Total Pages: 0

ISBN-13: 9781566569811

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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.

The Classic Asian Cookbook
The Classic Asian Cookbook

Author: Sri Owen

Publisher: DK Publishing (Dorling Kindersley)

Published: 1998

Total Pages: 0

ISBN-13: 9780789419712

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Presents over 120 Asian recipes, with explanations on ingredient selection and food preparation, with step-by-step photographs demonstrating essential techniques.

Fire Islands
Fire Islands

Author: Eleanor Ford

Publisher: Allen & Unwin

Published: 2019-05-06

Total Pages: 472

ISBN-13: 1760871214

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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.

Paon
Paon

Author: Tjok Maya Kerthyasa

Publisher: Hardie Grant Publishing

Published: 2022-06-01

Total Pages: 588

ISBN-13: 174358833X

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Direct from the traditional home kitchens of Bali, Paon is a cookbook of true Balinese food and recipes. Sharing more than 80 dishes alongside essays and beautiful photography capturing the life, culture and food from across this widely beloved island, Balinese locals Tjok Maya Kerthyasa and I Wayan Kresna Yasa shine a light on the depth and diversity of Balinese cuisine, with insight into food and worship, sacred fare, and zero-waste cooking. Journey through rice fields, food forests, coastal towns and bustling markets in six chapters: Foundations; From the Fields; From the Land; From the Sea; From the Pasar; and Rare and Ceremonial. With dishes ranging from elaborate ceremonial cuisine such as Bebek Betutu (Ubud-style smoked duck) to dishes that rely only on the simplest ingredients enjoyed at their unadorned best, such as Be Panggang (grilled spiced snapper), Paon reveals a largely untold story of the island: everyday Bali, modern Bali, agricultural Bali.This is an essential cookbook for lovers of Indonesian food and culture.

Healthy Thai Cooking
Healthy Thai Cooking

Author: Sri Owen

Publisher: Stewart Tabori & Chang

Published: 1997

Total Pages: 160

ISBN-13: 9781556705397

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A guide to Thai cooking, offering dozens of delicious and healthy recipes, each one accompanied by a complete nutritional profile. Recipes include savoury snacks, soups, salads, fish and poultry main courses, vegetarian offerings, sauces, relishes and pickles, and sweets.

Indonesian Regional Food and Cookery
Indonesian Regional Food and Cookery

Author: Sri Owen

Publisher: Frances Lincoln Limited

Published: 1999

Total Pages: 289

ISBN-13: 9780711212732

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Introducing the delights of Indonesian cuisine, this cookbook combines traditional recipes with a voyage of discovery which dips into the cultural history of Indonesia.