Feast of Flavours from the Indonesian Kitchenis the second book in this series by author-chef Heinz von Holzen. The first book, Feast of Flavours from the Balinese Kitchen, revealed his passion for recording Balinese culinary practices and traditions that are unique in Indonesia. In this book, he pay tributes to the larger archipelago by exploring the culinary differences that distinguish parts of Indonesia frome each other through 42 exciting recipes.
This unique series is destined to be the first comprehensive "encyclopedia" of world cooking. Each volume contains 70 to 90 beautiful color plates and a range of mouth-watering recipes gathered in the country of origin. Introductory articles by noted food writers and experts explore the cuisine's cultural roots, and all food photographs are taken on location to ensure absolute authenticity. These are truly the ultimate cookbooks for globetrotting cooks! Each title is presented in three parts. Part One features articles that introduce the culture and the cuisine of each country. The articles explore the effects of climate, geography, and history on the development of regional cooking methods and describe local cooking customs. Part Two focuses on the kitchen, describing the ingredients, utensils, and cooking techniques that you'll need to cook the food of another country with authenticity and confidence. Part Three features the recipes -- 60 to 70 per volume, including traditional dishes and modern innovations. All the recipes are easy to follow, are full of helpful hints, and have been tested in home kitchens for foolproof results. Each dish is illustrated in a gorgeous, full-page color photograph.
Feast of Flavours from the Balinese Kitchen is a great starting point for those seeking to create the unique aromas and tastes of Balinese fare at home. In this book, Chef Heinz von Holzen expertly guides readers through 42 authentic recipes step-by-step, and also shares his recipes for the fundamental spice pastes, stocks and sauces that support and define Balinese cuisine.Featured recipes Green Papaya Soup (Gedang Mekuah)Corn and Fern Tips with Grated Coconut (Jukut Urab)Grilled Fish in Banana Leaf (Pesan Be Pasih)Balinese Lamb Stew (Kambing Mekuah)Braised Pork Ribs with Young Jackfruit (Balung Nangka)Shredded Chicken with Chilies and Lime (Ayam Pelalah)Fried Noodles with Vegetables (Mie Goreng)Black Rice Pudding (Bubuh Injin)Rice Flour Dumplings in Palm Sugar Syrup (Jaja Batun Bedil)Steamed Jackfruit Cake (Sumping Nangka)About the Feast of Flavours seriesFeast of A step-by-step culinary adventure is a fully illustrated series that offers insights into the exciting culinary traditions of Asia. Each volume is a fascinating introduction to the exotic ingredients and unique culinary heritage of the region. It provides valuable insights into the various techniques of food preparation and the cooking styles used in the various Asian kitchens. These tantalising recipes are each accompanied by clear step-by-step instructions and photographs. Recreate these authentic dishes effortlessly in your own kitchen.
Highly acclaimed for its cultural art forms - the enchanting beauty of Bali is reflected in its unique cuisine. Bali Unveiled—The Secrets of Balinese Cuisine uncovers the mysteries of the Balinese cuisine that has been little explored before the author - Chef Heinz von Holzen stepped foot on the island. Together with American author and Balinese cultural authority Fred Eisman Jr who has written several books on Bali’s culture, Chef von Holzen delves further into the food culture of Bali, uncovering spices, ingredients and cooking techniques, and unveils them all in this delightful cookbook. Through Bali Unveiled , readers will get the real taste of Bali – embarking on a gastronomic tour into Balinese villages and homes. Within pages of the book, readers will embark on an intimate tour of Balinese life, household cooking practices, the local markets and vendors and the social context in which Balinese food is created and enjoyed. Ordinar
This book features over 100 authentic Indonesian recipes, covering a variety of dishes including meat, poultry, vegetables, stews, and desserts.
Stunning photographs of Bali's unique culture, cuisine, architecture, nature and the arts.
Previously published as Authentic recipes from Indonesia--Title page verso.
Step-by-Step Cooking: Balineseis a collection of 42 authentic Balinese recipes from renowned chef Heinz von Holzen. Six sections highlight, among others, top choices of hearty one-dish meals, sumptuous main staples, light salads and mouthwatering desserts. From tangy salads such as the pickled vegetables and corn and fern tips with grated coconut that teases and tantalises the palate to sumptuous main staples like Balinese lamb stew and roast chicken in banana leaf that will no doubt impress guests and provide exciting options for everyday meals, this book showcases the unique spices and aromas of Balinese cooking and will inspire home cooks to prepare the dishes in their home kitchen.
In The Little Indonesian Cookbook, Heinz von Holzen puts together an assembly of Indonesia's best loved dishes.