Overview
Author Barbara Sheen examines Indonesia's culinary tradition. Key ingredients, curry-based classics, and feasts for Ramadan and other special occasions are explored, as well as the spices, chili peppers, rice, fish, seafood, and vegetables that serve as the backbone of Indonesian cooking. The author describes how the popular condiment sambal is made, as well as favorite dishes like nasi goring, gado gado, sate, and rending. Popular snacks such as Bakso, Onde-onde, and serabi are described.
Features & Benefits
- One of the best ways to learn about other nations and other cultures is through their food. Each book in the A Taste of Culture series explores the foods, cooking traditions, customs, eating habits, and food sources of a different country -- all presented through a delectable blend of geography, daily life, culture, and history.
- All volumes discuss ingredients that form the staples of cooking in a given country, the favorite dishes, the snacks and sweets, the traditional holiday meals, and the preparations and traditions associated with these foods.
- Full-color photographs, easy-to-follow recipes, fascinating facts, maps, a glossary, bibliography, and index enhance each book.
