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Authentic Recipes from Indonesia: [Indonesian Cookbook, 80 Recipes] (Authentic Recipes Series) Hardcover – June 15, 2006


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Authentic Recipes from Indonesia: [Indonesian Cookbook, 80 Recipes] (Authentic Recipes Series) + Indonesian Cooking: Satays, Sambals and More [Indonesian Cookbook, 81 Recipes] + Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia
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Product Details

  • Series: Authentic Recipes Series
  • Hardcover: 112 pages
  • Publisher: Periplus Editions (HK) ltd. (June 15, 2006)
  • Language: English
  • ISBN-10: 0794603203
  • ISBN-13: 978-0794603205
  • Product Dimensions: 8.2 x 0.5 x 11 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #868,691 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Heinz von Holzen, a chef and food consultant based in Bali, trained in his native Switzerland before working in Australia and Singapore and coming to Bali in 1990. He wrote the first cookbook ever published on Bali's fascinating cuisine in 1993. An enthusiastic food photographer since 1987, he coordinated the recipes and photographed the food within this volume as well.

Lother Arsana has more than twenty years experience as a chef and is responsible for the Indonesian cuisine served at the Grand Hyatt Bali. He has been involved in food promotions internationally, and has an extensive knowledge of Indonesia's regional cuisines.

Wendy Hutton has worked in Southeast Asia as a writer and editor since 1967, specializing in travel and cuisine. She has written man books on the food of Southeast Asia.

Customer Reviews

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Most Helpful Customer Reviews

4 of 4 people found the following review helpful By D B Crisp on December 21, 2011
Format: Hardcover
If you like periplus cookbooks and already own "the food of" version of this book, then reconsider buying this one. The new "authentic recipes from" series is just a rehash of the "food of series" with a few subtle changes such as relacing obscure recipes with more recognisable ones, bigger font and format, less on the history and some updated pictures.

Overall I kind of like the recipes in the new books more as there is less filler and odd recipes, but I do like the layout and format of the older hardcover "food of" books. So if you own "the food of" and want to get this book, be prepared to sell it off as you will only end up doubling up 90% of recipes between the 2.
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3 of 3 people found the following review helpful By Joshua B. Radis on October 11, 2009
Format: Hardcover Verified Purchase
Tjis series of cookbooks is one of the best for someone who loves unusal and "exotic" food and who wants recipes adapted to be easy for the western cook.
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2 of 2 people found the following review helpful By Maggy Horhoruw on August 6, 2013
Format: Hardcover Verified Purchase
bought this book as a gift to a friend who lives away from Indonesia but would love to have more easy-to-follow recipes. he loved the book!
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1 of 1 people found the following review helpful By W Boudville HALL OF FAMETOP 1000 REVIEWERVINE VOICE on July 26, 2008
Format: Hardcover
The authors, none of whom are native Indonesian, give a good coverage of the range of Indonesian cooking. The cover only hints at this diversity. However the cover's display of satay [barbecue] is well chosen, as satay is perhaps the best known of the local foods. Satay differs from American style shish-kebab [which I suppose was originally Arab], in that it's usually just meat strips on a stick. Typically eaten by dipping into various sauces.

One merit of the book is that it exposes you to the regional variants of cooking within Indonesia. Not just the Javanese version. It is the latter which is usually considered outside the country to be Indonesian food, and the offerings from Kalimantan or Sulawesi are relatively unknown.
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