The appeal of Indonesian cuisine could very well be due to its cultural diversity and the rich use of spices. From savoury fried rice, richly indulgent meat stews to tantalisingly sweet desserts, this bounty of more than 100 recipes includes all the classic favourites from various regions in the Indonesian archipelago. Apart from providing detailed instructions on how to reproduce authentic flavours using traditional cooking methods, established chef and author Heinz von Holzen also explores the use of modern techniques that can produce equally desirable flavours with amazing results. These methods make use of equipment and ingredients that are easily within reach, some of which could already be available at home. A New Approach to Indonesian Cooking represents the true original taste of Indonesia and is a concise guide of cooking techniques that are not only applicable to Indonesian food, but also for various types of cuisine.
by Heinz Von Holzen
by Nigel Cawthorne
by Aaron Sheehan-Dean
by Willard F. Harley Jr.
by Stefan G. Hofmann
by Eskild Petersen, Lin Hwei Chen, Patricia Schlagenhauf-Lawlor
by Allen Rubin, Jennifer Bellamy
by Trent Kaufman, Emily Grimm
by Hanns-Christian Mahler, Wim Jiskoot
by Eric Corey Freed
by Sik-Yum Lee, Xin-Yuan Song
by Walter Lord
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