| Description |
255 pages : color illustrations, map ; 25 cm |
| Note |
Includes index. |
| Contents |
Introduction -- Regional cuisine -- How we eat -- How we cook -- Recipes. The essentials -- Snacks -- Salads -- Soups, sotos and noodle soups -- Satays -- Curries -- Tempeh, tofu and vegetables -- Fish and seafood -- Meat and poultry -- Rice and other staples -- Noodles -- Sweets -- Drinks. |
| Summary |
"Award-winning author Petty Pandean-Elliott tells the story of her Indonesian heritage through 150 much-loved and delicious recipes perfect for home cooks everywhere. Comprising more than 17,000 islands, Indonesia is renowned as The Spice Islands, home of aromatics such as nutmeg, mace, and cloves - evocative ingredients that suffuse its piquant cuisine. The Indonesian Table explores Indonesia's rich food heritage through Petty Pandean-Elliott's personal stories and recipes, from childhood memories of cooking with her grandmother in Manado to her travels across the archipelago; and features classic and iconic Indonesian recipes such as fiery chile sambal, grilled chicken satay, nasi goreng, and beef rendang, regarded by many as the 'world's most delicious dish'. The collection also showcases regional dishes, including fragrant coconut curries, tasty laksas, fortifying sotos, and traditional desserts. The 150 accessible recipes have been adapted for home cooks, with easily-sourced ingredients and uncomplicated cooking methods. With an introduction to Indonesian food culture, stunning images of recipes and local culture, and personal stories that reveal the rich history and inspiration behind each recipe, this is the perfect companion to Indonesian cuisine."-- Provided by publisher. |
| Subject |
Cooking, Indonesian.
|
|
Food habits -- Indonesia.
|
|
Cooking, Indonesian. (OCoLC)fst01753350
|
|
Food habits. (OCoLC)fst00930807
|
|
Indonesia. (OCoLC)fst01209242
|
| Genre/Form |
Cookbooks. (OCoLC)fst01752725
|
|
Cookbooks.
|
| ISBN |
1838666281 (cloth) |
|
9781838666286 (cloth) |
|
