- Paperback: 280 pages
- Publisher: John Wiley & Sons Inc; 1st Atheneum Paperback Ed edition (March 1984)
- Language: English
- ISBN-10: 0689706677
- ISBN-13: 978-0689706677
- Product Dimensions: 1.2 x 5.5 x 8 inches
- Shipping Weight: 12 ounces
- Average Customer Review: 4.7 out of 5 stars See all reviews (14 customer reviews)
- Amazon Best Sellers Rank: #466,503 in Books (See Top 100 in Books)
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The Indonesian Kitchen Paperback – March, 1984
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Top Customer Reviews
While the recipes include a sampling from all the major islands (Java, Sumatra, Bali, Borneo, Sulawesi, and Madura), the focus is on Java, Sumatra, and Bali. Many of the recipes include a brief introduction explaining the cultural significance or context of the recipe. Marks has included recipes for many well-known dishes, such as nasi goreng (fried rice), satay (barbecue), rendang (coconut stewed beef), soto ayam (chicken soup), gado-gado (salad with many ingredients), and rujak (green mango salad). On the whole, the directions are clear and many of the recipes can be prepared without a lot of fuss. Marks frequently includes useful notes about which recipes can be made in advance and which freeze well. He also describes which spices are essential to a recipe, and which can be substituted without a great loss in flavor. The chapter on vegetables is titled "Vegetables for the Vegetarian," but this is a bit of a stretch, since recipes in this chapter frequently call for shrimp paste, shrimp, and one even uses ground beef.
Most Recent Customer Reviews
Great recipes, geared towards the American kitchen and best of all, recommendations for a Rijsttafel.Published 12 days ago by Amazon Customer
The best book on Indonesian cuisine for English speaking folks. Very close to the original recipes.Published 12 months ago by johoka
The inside of the book was in good shape. The front cover had a big North/South crease that bothered me. There were no pages missing nor any smudges on it. Read morePublished on January 6, 2014 by Frank Allaert
Wonderful recipes that are not difficult to prepare. Very readible text that helps the cook know what they need to be doing.Published on August 11, 2013 by William L. Farmer