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Editorial Reviews
Amazon.com
You may go to Indonesia for puppet theater and white beaches, but you'll return dreaming of nasi goreng (fried rice) and opor ayam (spicy coconut chicken). Still, there are so many Indonesian treasures that you might have tried, if only you'd known how to ask for them, and felt reasonably confident of the ingredients. Happily, Joan and David Peterson are masters of conferring culinary smarts. They provide regional specialties, food market aplomb, restaurant phrases, a glossary of ingredients, and the main course--an extensive list of Indonesian entries with English translations. I wish this book had been available when I visited Sumatra and Bali.
Midwest Book Review
Travelers who like to get to the heart of a culture through its cuisine, yet never find enough material about food in general guidebooks, can get a quick handle on eating abroad with the unique and innovative Eat Smart destination cuisine guides, which contain a treasury of culinary surprises and language tips for navigating menu and market. Less adventuresome eaters will be more at ease in experimenting with new foods and food preparations since these invaluable guidebooks take the guesswork out of exotic, unfamiliar foods. The newest (and third) guide in this authoritative series Eat Smart in Indonesia: How To Decipher The Menu, Know The Market Foods & Embark On A Tasting Adventure is a paean to Indonesian cuisine. (The first two in the series covered the cuisines of Brazil and Turkey. ) It contains a rich historical perspective on the origins and varieties of Indonesian food and extensive background on the delectable regional dishes. Indonesian phrases are included to make one's culinary adventure even more successful. At the core of the book are two extensive glossaries in Indonesian with English translations. The "Menu Guide" demystifies food selection, allowing visitors to order with confidence in restaurants; the "Foods & Flavors Guide" is a comprehensive list of foods, spices, cooking utensils, cooking styles, etc. , to make shopping in the colorful outdoor markets easy and fun. Authors Joan and David Peterson (inveterate travelers, cooks, seekers of unusual herbs and spices, and new ways to prepare familiar ingredients) have added a delicious bonus by providing a chapter of recipes for travelers to preview the tastes before departure, thus broadening the guide's appeal to cookbook lovers as well.
See all Editorial Reviews
You may go to Indonesia for puppet theater and white beaches, but you'll return dreaming of nasi goreng (fried rice) and opor ayam (spicy coconut chicken). Still, there are so many Indonesian treasures that you might have tried, if only you'd known how to ask for them, and felt reasonably confident of the ingredients. Happily, Joan and David Peterson are masters of conferring culinary smarts. They provide regional specialties, food market aplomb, restaurant phrases, a glossary of ingredients, and the main course--an extensive list of Indonesian entries with English translations. I wish this book had been available when I visited Sumatra and Bali.
Midwest Book Review
Travelers who like to get to the heart of a culture through its cuisine, yet never find enough material about food in general guidebooks, can get a quick handle on eating abroad with the unique and innovative Eat Smart destination cuisine guides, which contain a treasury of culinary surprises and language tips for navigating menu and market. Less adventuresome eaters will be more at ease in experimenting with new foods and food preparations since these invaluable guidebooks take the guesswork out of exotic, unfamiliar foods. The newest (and third) guide in this authoritative series Eat Smart in Indonesia: How To Decipher The Menu, Know The Market Foods & Embark On A Tasting Adventure is a paean to Indonesian cuisine. (The first two in the series covered the cuisines of Brazil and Turkey. ) It contains a rich historical perspective on the origins and varieties of Indonesian food and extensive background on the delectable regional dishes. Indonesian phrases are included to make one's culinary adventure even more successful. At the core of the book are two extensive glossaries in Indonesian with English translations. The "Menu Guide" demystifies food selection, allowing visitors to order with confidence in restaurants; the "Foods & Flavors Guide" is a comprehensive list of foods, spices, cooking utensils, cooking styles, etc. , to make shopping in the colorful outdoor markets easy and fun. Authors Joan and David Peterson (inveterate travelers, cooks, seekers of unusual herbs and spices, and new ways to prepare familiar ingredients) have added a delicious bonus by providing a chapter of recipes for travelers to preview the tastes before departure, thus broadening the guide's appeal to cookbook lovers as well.
See all Editorial Reviews
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