A beautiful new edition of seminal work Sri Owen’s Indonesian Food with 20 new recipes to reflect the updates in Indonesian cuisine over the last 20 years. Sri Owen’s Indonesian Food is the most comprehensive account of this ancient and varied cuisine ever published. Sri Owen, the world’s leading authority in Indonesian cooking, provides more than 100 mouth-watering recipes, from staples and basics to food for festivals and special occasions. The recipes are easy to follow and have fascinating introductions which place them in their regional and cultural settings. The book is split into two parts – in part one a series of introductory chapters examine the role of food in Sri’s life and in Indonesian culture and society, with recipes to accompany. Part two explains the essential ingredients and techniques of Indonesian cookery, with notes on availability and substitutions and discussions of modern developments, again with the relevant recipes and variations to accompany each technique. Painstakingly researched and the product of decades of expertise and recipes passed through generations, this is a must-have book for any curious cook. From her grandmother’s cherished recipes to classic street food and modernized dishes, recipes include: An aromatic lamb stew; Savoury filled wontons; Javanese chicken soup; Pan-fried tuna with red chilli sauce; Sweet potato and vegetable satay; and Ricotta, guava and chilli ice cream. This stunning book is repackaged in a beautiful and authoritative format with 20 new recipes – a modern, must-have classic for your shelves.
