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Indonesian Cooking: Satays, Sambals and More [Indonesian Cookbook, 81 Recipes] Hardcover – March 10, 2012
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"Chef Diana writes with such passion and clarity. Delicious recipes, thoughtfully repared and a joy to eat. Indonesian cuisine is so varied and so interesting with culinary Influences form Europe and its neighbors in Asia. Combining Eastern and Western ingredients and techniques is smoething that has fascinated me at Celadon for the last fifteen years and this book helps unlock some of those doors." —Chef Greg Cole, Celadon Restaurant, Napa, California
"Dina's take on food is simply exotic and scrumptious, each recipe is rich in personal and cultural food history. Indonesian Cooking is a pleasure to read and a heavenly experience for the palate. Amazing, from start to finish." —Letty Alvarez, Owner & Baker, LA Sweets, Miami, FL
About the Author
Dina Yuen was so fascinated by the cuisine of her country that at the age of 12 she became the youngest student at one of Indonesia's foremost culinary centers. After her studies there she went on to study under the tutelage of chefs at Indonesia's top tourist destinations. She is the publisher of Asian-Fusion.com. Dina lives in San Francisco, CA.
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unusual spice combinations . Everything looks so inviting and light with a lot of vegetables to enjoy .
First off, the need for a food editor. The Buckwheat Noodle Soup Recipe? It doesn't call for buckwheat noodles - just regular somen noodles. And the garnishes include raw bitter melon and raw garlic, both of which are overwhelming if you actually eat them uncooked in such a delicate broth. Some of the other recipes seems half finished. The Mushroom Medley Soup calls for inordinate amount of salt along with vegetable stock and soy sauce.
Now for a pet peeve of mine (which may not bother other people) - I want the picture representing the recipe to actually be that recipe. In a rather disproportionate number of photos this isn't the case. There are ingredients in the photo that aren't listed in the recipe and vice versa. I see bean sprouts... not an ingredient, I see red onions... not an ingredient... on the flip side I see an ingredient that should be easily visible and it's not in the picture. As lovely as the photographs are they make me not trust the recipes.
I could not recommend this book for any novice cook but if you are experienced and can spot things out of place it's not a bad purchase. A generous 2.5 stars.
Thank you for bringing back such wonderful memories.