Sri Owen's Indonesian Food
Condition: SECONDHAND
This is a secondhand book. The jacket image is a photograph of the exact copy we have in stock. This image shows the condition of this book. Further condition remarks are below.
Condition remarks:
Book: Good
Jacket: N/A
Pages: Good
Few culinary traditions are as rich, layered, and gloriously complex as that of Indonesia — an archipelago of over seventeen thousand islands, each with its own distinct flavours, techniques, and stories to tell. Sri Owen's Indonesian Food is the definitive guide to this magnificent cuisine, presenting an authoritative and deeply personal collection of recipes drawn from across the Indonesian archipelago, from the fiery, herb-laden dishes of Sumatra to the refined and ceremonial cooking of Java and Bali. Sri Owen, widely regarded as the foremost authority on Indonesian cooking in the Western world, guides the reader through iconic dishes such as rendang, gado-gado, and nasi goreng with precision, warmth, and an unwavering respect for tradition, making the elaborate techniques of this cuisine both accessible and deeply rewarding. Beyond the recipes themselves, the book stands as a cultural document of considerable significance, illuminating the historical, geographic, and social forces that have shaped one of the world's most underappreciated culinary traditions. Owen's prose is both scholarly and intimate, reflecting a lifetime of expertise and a profound connection to her homeland, while the book's elegant presentation through Pavilion reinforces its status as a kitchen classic. For anyone seeking to understand Indonesian food not merely as a collection of recipes but as a living, breathing expression of culture and identity, this volume is an essential — and captivating — addition to the shelf.
Author: Sri Owen
Format: Hardback
Published: 2008, Pavilion
Genre: Cookery
Condition remarks:
Book: Good
Jacket: N/A
Pages: Good
Few culinary traditions are as rich, layered, and gloriously complex as that of Indonesia — an archipelago of over seventeen thousand islands, each with its own distinct flavours, techniques, and stories to tell. Sri Owen's Indonesian Food is the definitive guide to this magnificent cuisine, presenting an authoritative and deeply personal collection of recipes drawn from across the Indonesian archipelago, from the fiery, herb-laden dishes of Sumatra to the refined and ceremonial cooking of Java and Bali. Sri Owen, widely regarded as the foremost authority on Indonesian cooking in the Western world, guides the reader through iconic dishes such as rendang, gado-gado, and nasi goreng with precision, warmth, and an unwavering respect for tradition, making the elaborate techniques of this cuisine both accessible and deeply rewarding. Beyond the recipes themselves, the book stands as a cultural document of considerable significance, illuminating the historical, geographic, and social forces that have shaped one of the world's most underappreciated culinary traditions. Owen's prose is both scholarly and intimate, reflecting a lifetime of expertise and a profound connection to her homeland, while the book's elegant presentation through Pavilion reinforces its status as a kitchen classic. For anyone seeking to understand Indonesian food not merely as a collection of recipes but as a living, breathing expression of culture and identity, this volume is an essential — and captivating — addition to the shelf.