Indonesian Flavors (Paperback)

~ (Author) "Recipes given in this book serve approximately four people..." (more)
Key Phrases: freshgreen chilies, piece freshginger, teaspoon powdered form, Special Ingredients, Gado Gado, Discard the Kaffir (more...)

Editorial Reviews

Product Description

Menus from street stalls, canteens, and elegant eateries are presented; recipes for those meals follow. Her colorful photographs of vendors and their wares show many of the foods native to the lands. Such long coastlines create a diet rich in fish and shellfish. The vegan cook will prize raw vegetables, often served with spicy lime juice and shallots, crispy fried tempeh and marinated tofu, as well as noodle and rice dishes. Meat is less important: spicy, hot and sour, often with coconut or as stuffing in pancakes or chili peppers.

About the Author

Susan Anderson was born in 1961 in East Anglia, UK. Her interest in art and antiquities has led to travel in the former USSR, Australia, and the Far East. She has lived in Jakarta for five years with her husband, an oil exploration engineer.

Product Details

• Paperback: 144 pages
• Publisher: Frog Books (August 17, 1995)
• Language: English
• ISBN-10: 1883319285
• ISBN-13: 978-1883319281
• Product Dimensions: 9.1 x 7 x 0.5 inches
• Shipping Weight: 9.1 ounces
• Average Customer Review: 2.0 out of 5 stars  See all reviews (1 customer review)
• Amazon.com Sales Rank: #1,548,660 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

3 of 4 people found the following review helpful:

2.0 out of 5 stars Disappointing: the index browse feature ripped me off, April 4, 2007

By	Kiko (California) - See all my reviews

I own a few Indonesian cook books already, so I browsed the index of this one carefully before ordering it. The recipes looked pretty standard until I noticed an entry for compressed rice, or lontong. I love lontong and was excited to think I would learn the secret to making it myself.

When I got the book, the first thing I did was turn to page 114 to see how to press lontong. Instead, I found a superficial overview of popular tropical fruits. I turned the page and under the heading "Puddings and Cake" found a capsule summary of the Badui culture of Sunda. Then again, for a cookbook, it was actually a pretty long section considering it said nothing about Badui cuisine other than that it is fascinating to watch them boiling palm sugar to sell.

I scanned every page looking for lontong. It appears only in the index.

The photos are lively, well-composed, and apt, but the text reads like an outdated travel guide. If this author's next work is a coffee table book of photos, I will buy it--provided she gets a partner to write the captions.