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Culinary Arts

Humanities & Social Sciences

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B2B GT

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B2B & B2C

Author Barbara Sheen examines Indonesia's culinary tradition. Key ingredients, curry-based classics, and feasts for Ramadan and other special occasions are explored, as well as the spices, chili peppers, rice, fish, seafood, and vegetables that serve as the backbone of Indonesian cooking. The author describes how the popular condiment sambal is made, as well as favorite dishes like nasi goring, gado gado, sate, and rending. Popular snacks such as Bakso, Onde-onde, and serabi are described.

Foods of Indonesia

ELEMENTARY

A TASTE OF CULTURE: FOODS OF INDONESIA

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These titles offer easy, delicioius recipes (some with as few as two ingredients) and insights into the cultures that produced them.  Each volume is well researched, and culture and food go hand-in-hand.  Each title ends with a metric conversion chart and extensive chapter notes.  Clear, large full-color photographs spice up the texts.  The language is inviting and not overly challenging, and each book could be used for reports on culture as well for cooking.  These tasty books, especially the more obscure Ethiopian title, will be appreciated in most libraries.  --School Library Journal, May 2008

This series offers recipes and insights into the cultures that produced them.  The language is inviting and not overly challenging, and each book could be used for reports on culture as well for cooking.   Great addition to our library.

Front Cover.
Title Page.
Copyright Page.
Contents.
1: A Special Place.
2: Unity in Diversity.
3: A Flavorful Adventure.
4: Beautiful Food.
Metric Conversions.
Notes.
Glossary.
For Further Exploration.
Index.
Picture Credits.
About the Author.

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Foods of Indonesia