Food of Indonesia
|Author:||Arsana Von Holzen|
A little more than a decade ago, Swiss-born chef Heinz von Holzen wrote the first cookbook to document Bali's incredible cuisine. Now, von Holzen broadens his scope to include all the fabled Spice Islands of Indonesia. "The Food of Indonesia" shares seventy-nine tantalizing recipes for the most popular dishes--along with detailed descriptions of cooking methods and ingredients--from across the archipelago. Readers will want to try spicy Padang favorites from West Sumatra, healthy Javanese vegetable creations, succulent satays and barbecued poultry dishes from Bali and Lombok, and superb but lesser-known dishes from Kalimantan and the remote eastern isles of Indonesia. In addition to an astonishing array of exciting recipes, von Holzen provides background on a nation that encompasses the most astonishing physical and cultural diversity in Asia. Written and photographed by von Holzen, "The Food of Indonesia" makes it easy for anyone who has ever traveled--or dreams of traveling--to the Spice Islands to reproduce its irresistible, fresh flavors at home. Recipes include: Classic Gado GadoSoto Ayam with Potato croquettesStewed Pineapple with Coconut and Indonesian SpicesEggplant in Tamarind BrothJavanese Fried ChickenSpicy Padang-style EggsFried Fish with Tomato SambalBeef RendangMenadonese Ginger PorkBanana Fritters
Chef and restauranteur Heinz von Holzen trained in his native Switzerland before coming to Bali in 1990. An enthusiastic food photographer, von Holzen coordinated the recipes and photographed all the food for this volume. Lother Arsana has over 20 years of experience as a chef and is responsible for the Indonesian cuisine served at the Grand Hyatt Bali.