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Author: Eleanor Ford Publisher: Allen & Unwin ISBN: 1760871214 Category : Cooking Languages : en Pages : 472
Book Description
A collection of enchanting, unusual yet accessible dishes ... from the refined cooking of Java to the spicy heart of Sumatra and over the water to the festival foods of Bali. Steep verdant rice terraces, ancient rainforest and fire-breathing volcanoes create the landscape of the world's largest archipelago. Indonesia is a travellers' paradise, with cuisine as vibrant and thrilling as its scenery. For these are the original spice islands, whose fertile volcanic soil grows ingredients that once changed the flavour of food across the world. On today's noisy streets, chilli-spiked sambals are served with rich noodle broths, and salty peanut sauce sweetens chargrilled sate sticks. In homes, shared feasts of creamy coconut curries, stir-fries and spiced rice are fragrant with ginger, tamarind, lemongrass and lime. The air hangs with the tang of chilli and burnt sugar, citrus and spice. Eleanor Ford gives a personal, intimate portrait of a country and its cooking, the recipes dynamic yet achievable, and the food brought to life by stunning photography.
Author: Eleanor Ford Publisher: Allen & Unwin ISBN: 1760871214 Category : Cooking Languages : en Pages : 472
Book Description
A collection of enchanting, unusual yet accessible dishes ... from the refined cooking of Java to the spicy heart of Sumatra and over the water to the festival foods of Bali. Steep verdant rice terraces, ancient rainforest and fire-breathing volcanoes create the landscape of the world's largest archipelago. Indonesia is a travellers' paradise, with cuisine as vibrant and thrilling as its scenery. For these are the original spice islands, whose fertile volcanic soil grows ingredients that once changed the flavour of food across the world. On today's noisy streets, chilli-spiked sambals are served with rich noodle broths, and salty peanut sauce sweetens chargrilled sate sticks. In homes, shared feasts of creamy coconut curries, stir-fries and spiced rice are fragrant with ginger, tamarind, lemongrass and lime. The air hangs with the tang of chilli and burnt sugar, citrus and spice. Eleanor Ford gives a personal, intimate portrait of a country and its cooking, the recipes dynamic yet achievable, and the food brought to life by stunning photography.
Author: Gordon Rock Publisher: Gordon Rock ISBN: Category : Cooking Languages : en Pages : 63
Book Description
If you are an avid lover of Indonesia cuisine and have always wanted to make authentic Indonesian recipes in your home, then look no further! Inside of this guide to Indonesia cooking, you will discover 25 different easy-to-follow Indonesia recipes, each with detailed descriptions and instructions that even beginners to cooking can follow. By the end of this Indonesian cookbook, you will discover popular Indonesian recipes including: • Indonesian Spiced eggs • Soto Ayam • Indonesian Meatballs • Chicken Rendang • Classic Indonesian Satay • Coconut Smothered Chicken • Cap Cai • Spicy Sambal Shrimp • and even more! So, why are you hesitating? Grab a copy of this Indonesian cookbook and start cooking Indonesian food as soon as today!
Author: Grace Young Publisher: Simon and Schuster ISBN: 1416580735 Category : Cooking Languages : en Pages : 326
Book Description
Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious. The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals. In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.
Author: Annie Wong Publisher: Penguin ISBN: 9780028643847 Category : Cooking Languages : en Pages : 364
Book Description
Using Thai, Vietnamese, Korean, Japanese and Chinese dishes, spices, rice, noodles and techniques, you too can create an Asian feast. This book includes techniques and tools, tips for shopping in an Asian market and more than 150 salads, main dishes and desserts.
Author: James Oseland Publisher: National Geographic Books ISBN: 0393054772 Category : Cooking Languages : en Pages : 0
Book Description
The first book to reveal the undiscovered jewels of Southeast Asian cuisine. Just when you thought you knew everything about Asian food, along comes James Oseland’s Cradle of Flavor. Oseland has spent two decades exploring the foods of the Spice Islands. Few can introduce us to the birthplace of spice as he does. He brings us the Nyonya dishes of Singapore and Malaysia, the fiery specialties of West Sumatra, and the spicy-aromatic stews of Java. Oseland culled his recipes from twenty years of intimate contact with home cooks and diverse markets. He presents them here in easily made, accessible recipes, perfect for today’s home cook. Included is a helpful glossary (illustrated in color in one of the picture sections) of all the ingredients you need to make the dishes and where and how to buy them. With Cradle of Flavor, fans of Javanese Satay, Singaporean Stir-Fried Noodles, and Indonesian curries can finally make them in their own kitchen.
Author: Publisher: YouGuide Ltd ISBN: 1837042195 Category : Languages : en Pages : 124
Book Description
At YouGuide™, we are dedicated to bringing you the finest travel guides on the market, meticulously crafted for every type of traveler. Our guides serve as your ultimate companions, helping you make the most of your journeys around the world. Our team of dedicated experts works tirelessly to create comprehensive, up-todate, and captivating travel guides. Each guide is a treasure trove of essential information, insider insights, and captivating visuals. We go beyond the tourist trail, uncovering hidden treasures and sharing local wisdom that transforms your travels into extraordinary adventures. Countries change, and so do our guides. We take pride in delivering the most current information, ensuring your journey is a success. Whether you're an intrepid solo traveler, an adventurous couple, or a family eager for new horizons, our guides are your trusted companions to every country. For more travel guides and information, please visit www.youguide.com
Author: Lara Lee Publisher: Bloomsbury Publishing ISBN: 1526603527 Category : Cooking Languages : en Pages : 554
Book Description
---Selected by the New York Times as one of the best cookbooks of 2020--- Be transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes. 'An exciting and panoramic selection of dishes and snacks' – Fuchsia Dunlop, author of The Food of Sichuan Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal. Lara uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia. What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes. 'Start with Lara's fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake' – Yotam Ottolenghi, author of SIMPLE 'An incredibly delicious Indonesian meal on your table every time' – Jeremy Pang, chef and founder of School of Wok
Author: Charmaine Solomon Publisher: Hardie Grant Books ISBN: 1743581688 Category : Cooking Languages : en Pages : 210
Book Description
Since its release in 1976, Charmaine Solomon’s The Complete Asian Cookbook has become a culinary classic, introducing Asian cooking to more than a million readers worldwide and garnering a dedicated following around the globe. The recipes from China are now available in this single volume. Join Charmaine Solomon on a journey through the familiar flavours of Cantonese cuisine to the mouth-numbing spice of Sichuan food. From wontons and chow mein to Peking duck and heavenly braised vegetables, these diverse dishes will delight and inspire a new generation of cooks. Also in the series: The Complete Asian Cookbook: India & Pakistan The Complete Asian Cookbook: Thailand, Vietnam, Cambodia, Laos & Burma The Complete Asian Cookbook: Indonesia, Malaysia & Singapore The Complete Asian Cookbook: Japan & Korea The Complete Asian Cookbook: Sri Lanka & The Philippines
Author: William W. Wongso Publisher: BAB Publishing Indonesia ISBN: 9789798926327 Category : Cooking Languages : en Pages : 198
Book Description
**Gourmand 2016 Best Cookbook of the Year** The quintessential tastes of Indonesia are rich yet subtle, complex yet elegant. Each region of Indonesia is home to a distinctive cuisine, many of which trace back to the marvelous, abundant history of these islands. In this great nation, food is about creating a harmonious melange of diverse flavors, passions, beliefs, and traditions. Flavors of Indonesia is a beautifully illustrated Indonesian cookbook, culinary guide and cultural exploration that introduces readers to the specialties and characteristics of the world's largest archipelago. Celebrated chef and Indonesian TV personality William Wongso takes you on a journey through Indonesia, retracing the religious, architectural, and culinary history of Java as seen through the island's royal cuisine. You'll learn about spices and fresh ingredients as you visit local markets in Sumatra and sample the zesty dishes of Sulawesi. As elsewhere across Southeast Asia, some of Indonesia's most appetizing treats are to be found in its streets and back lanes, and Wongso shares his must-have street food and snack recipes in a special chapter. Experience the true flavors of Indonesia through William Wongso's expertly detailed descriptions of the most widely used ingredients and spices, along with recipes and techniques designed for preparation in modern kitchens.
Author: Prasenjeet Kumar Publisher: http://www.cookinginajiffy.com/ ISBN: Category : Cooking Languages : en Pages : 128
Book Description
From a Bed for Curries, to Pilaf, Biryani, Khichdi, Idli, Dosa, Savouries and Desserts, No One Cooks Rice as Lovingly as the Indians Do From Prasenjeet Kumar, the #1 bestseller of the “Cooking In A Jiffy” series of books, comes the ultimate rice cookbook that anyone looking for gluten-free food should just grab with both hands. Cataloguing the legendary “love affair” that Indians have with rice....... The book narrates how rice forms an intrinsic part of every Indian’s life from birth till death. Every religious ceremony has to involve rice. Rice is stuck on the red vermillion that is applied to your forehead as akshat. Rice is poured into the holy fire lit during religious ceremonies as an offering to the gods. Rice is sprinkled over guests, worshippers and the newlyweds to bless them, with the incantation: “May your life be full of dhan (wealth) and dhanya (rice).” Rice is “popular” because it is one of the easiest foods to digest. Being totally gluten free, it is the best food for infants when they have to be weaned. For young adults and old people too, who may have wheat allergies or even celiac disease, adopting a rice diet would be what every sensible doctor would prescribe as the first step to adopting a totally gluten free diet. For the same reason, rice is great for relieving digestive disorders like diarrhoea, dysentery, colitis and even morning sickness. This is why 70% of the world, including USA and northern Canada, grows and consumes rice. Rice grows in almost any part of the world which is wet and humid and NOT colder than 21 degree Celsius (70 degree F). There is hardly any type of soil in which rice cannot be grown including alkaline and acidic soils. Rice in India is grown from below sea-level to an elevation of 2000 metres in the Himalayan regions. Indians cook rice with anything and everything; with lentils, veggies, meat, fish, chicken and seafood. In addition, they have plain or spiced rice as a bed for curries and ground rice for making all kinds of pancakes like appams and dosas. Rice flour is also used for crisping savouries called pakoras. Most temples serve as prasadam (blessings) the Indian rice pudding called kheer or payasam. And then in many Himalayan states, from Ladakh to Sikkim, fermented rice is used for making the potent brew called chhang. In this background, this rice cookbook presents a total of 35 mouth-watering rice dishes, including 20 dishes where rice cookers can be used. There are eight plain rice recipes, five for cooking rice with lentils, five each for cooking rice with vegetables and meats, five ways to use rice in snacks and seven as desserts. There is no Chhang recipe, sadly because that is one dish that, as Prasenjeet says, is not made in his house! So What are you waiting for? Scroll up and grab a copy today! Keywords: rice cooker recipes, rice diet, rice cooker cookbook, rice recipes, rice cookbook, gluten free, gluten free cookbook, gluten free food, gluten free diet, gluten free diet cookbook, gluten free recipes, pilaf recipes, pulao recipes, Veg pulao recipes, idli, dosa, kheer, Rice pudding, poha, sweet poha, Khichdi, rice and chicken recipes, rice and vegetables recipes, indian cooking, indian cookbook, quick and easy indian cookbook, hyderabadi chicken biryani, how to make biryani, rice pilaf, how to make rice pudding, basmati rice, curry recipes, vegetarian recipes, indian vegetarian recipes, indian food recipes, lunch recipes, dinner recipes, meal ideas, breakfast recipes and ideas, gluten free grains, gluten free breakfast lunch and dinner, gluten free desserts, indian gluten free cookbook, indian cuisine
Author: Eleanor Ford
Author: Eleanor Ford
Author: Gordon Rock
Author: Grace Young
Author: Annie Wong
Author: James Oseland
Author: 
Author: Lara Lee
Author: Charmaine Solomon
Author: William W. Wongso
Author: Prasenjeet Kumar