Indonesian Cookbooks

Serves up tantalising recipes for pork sate, gado-gado, fried bananas and more. Seasoned liberally with vibrant colour photographs and easy step-by-step directions, many of the recipes are low in fat and call for ingredients one may already have at home. Also included are vegetarian recipes, complete menu suggestions and a cultural section highlighting the Indonesian people and their country, holidays, festivals and, of course, their food.








These beautiful books offer complete information on ingredients, utensils, and cooking techniques. Each volume presents the best authentic recipes and detailed explorations of the cultural context in which dishes are created and enjoyed. Each title contains 70 to 90 beautiful full-color photographs and a range of mouth-watering recipes by some of the area's best chefs.

The fourth largest nation in the world, Indonesia enjoys a bounty of fresh fish, rice, chili peppers, coconut, and vibrant, distinctive spices. Indonesian Regional Cooking presents more than two hundred of the best recipes, both traditional and modern, from the principal areas of this vast country—Sumatra, Bali, Kalimantan, Maluku, Java, and the capital city of Jakarta—made with ingredients readily available in North America.