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The Food of Bali: Authentic Recipes from the Island of the Gods (Periplus World Cookbooks) Paperback – December 15, 1996

5.0 out of 5 stars 7 customer reviews

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Product Details

  • Paperback: 120 pages
  • Publisher: Periplus Editions (December 15, 1996)
  • Language: English
  • ISBN-10: 0945971966
  • ISBN-13: 978-0945971962
  • Product Dimensions: 7.6 x 8.8 x 0.4 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #601,479 in Books (See Top 100 in Books)

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Format: Hardcover
Swiss-born chef Heinz Von Holzen has his finger in every cooking pot in Bali as the proprietor of two restaurants and operator of a cooking school (visitors can take an intensive half-day course which includes a provision-buying expedition to local fish and produce markets). Most warungs, restaurants, and hotels on Bali serve classic Indonesian fare: Von Holzen's Bumbu Bali and Kecak restaurants on Nusa Dua peninsula are the only establishments on the island devoted solely to authentic native cooking. A paean to Balinese culinary arts and culture, The Food of Bali reveals and shares the secrets of the Balinese kitchen for the very first time.
An outspoken champion of "Bali's real cuisine," Von Holzen designed this book for the cook who wants to learn about the social and historical context in which Balinese food is created and enjoyed. An extensive introduction explains how climate, geography, and centuries of outside influences (Chinese, Indian, Muslim, Portuguese, Spanish, English, and Dutch traders and invaders) have affected the evolution of this extraordinary diet. He gives would-be chefs much more than the breezy cookbook they bargained for: the first two-thirds of the book offers an intimate tour of Balinese life, household cooking practices, the cult of rice, and the local spice markets and stalls. We come to appreciate the tripartite role of food as sustenance, sacrificial temple offering to appease the gods, and essential ritual component of Bali-Hindu religious ceremonies. As with everything else on Bali, food is inextricably intertwined with faith-it may support mundane human life, but its essence also nourishes the revered,visiting ancestral deities during sacred rites and celebrations.
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By A Customer on May 5, 1999
Format: Paperback
I'm afraid Dnet from Australia has fallen prey to the kind of PC liberal attitude that is every bit as ignorant as any conservative bias. My husband and I recently had the pleasure of taking a cooking class with Heinz, and I'm happy to report he is devoted to sharing the real cusine of Bali with the world. Heinz is married to a woman from Bali, and together they run perhaps the only restaurant on the island devoted purely to the cuisine of that country. At the restaurant, he clearly respects and adores his staff and they him. Dnet might not be aware the the majority of warangs on the island serve mainly Indonesian food with a just a few dishes from Bali. Heinz also has built up a network of sustainable farmers along with independent fishermen and shopkeepers to supply his restaurant. We were struck by by his compassion and understanding of the economic situation facing his fellow islanders, and his efforts to train a new generation of Balinese chefs who might proudly show the world their fine cuisine. In addition, Heinz is devoted to the conservation of the endangered sea turtles of Bali, and has used much of his money toward those efforts. Honestly, I wish people would try to learn a little more about an author before making smug snap judgements about him. Plus, the cookbook is pretty darn great.
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Format: Hardcover
My husband and I recently used our time share in Nusa Dua, Bali. It was a delightful experience, and this book is a wonderful souvenir of our stay on the island. The seafood at Jimbaron Bay was mouthwatering, and I can hardly wait to recreate some of the recipes in this book. It is unusual to find a book that combines the culture, beauty of the island, and food preparation as well as this does. It is a great buy!
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By A Customer on June 15, 1999
Format: Paperback
My wife and I went on our honeymoon to Bali. We ate at the Ritz-Carlton, which sucked, and the Inter-Continental which was excellent, AND the local warungs. We enjoyed the warungs the most. But this book still helps give an understanding of Balinese cooking. Beautiful pictures show how elegant this simple cooking can be!!! Highly recommended. I've cooked a few of the recepies, wonderful! Come on over for dinner!!
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