Product Description
This digital document is an article from Junior Worldmark Encyclopedia of Foods and Recipes of the World, brought to you by Gale®, a part of Cengage Learning, a world leader in e-research and educational publishing for libraries, schools and businesses.The length of the article is 1523 words.The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase.You can view it with any web browser.Provides comprehensive coverage of the foods and recipes of approximately 75 cultural groups from more than 60 countries. Entries provide 10-15 recipes for each group and include data on the agriculture and dietary habits of each group as well as an overview of each group's nutrition and health. ... Read more

Product Description
Authentic Recipes from Indonesia includes over 60 easy-to-follow recipes with detailed descriptions ofingredients and cooking methods, enabling the reader to reproduce the flavors of the Spice Islands at home.
Included in this unique collection are spicy Padang favorites from West Sumatra, healthy Javanese vegetable creations, succulent satay and poultry dishes from Bali and Lombok, and unusual recipes from Kalimantan and the eastern isles of Flores and Timor. ... Read more

Customer Reviews (2)

I particularly love this series of cookbooks!
Tjis series of cookbooks is one of the best for someone who loves unusal and "exotic" food and who wants recipes adapted to be easy for the western cook.

salivating .... wide range of foods
The authors, none of whom are native Indonesian, give a good coverage of the range of Indonesian cooking. The cover only hints at this diversity. However the cover's display of satay [barbecue] is well chosen, as satay is perhaps the best known of the local foods. Satay differs from American style shish-kebab [which I suppose was originally Arab], in that it's usually just meat strips on a stick. Typically eaten by dipping into various sauces.

One merit of the book is that it exposes you to the regional variants of cooking within Indonesia. Not just the Javanese version. It is the latter which is usually considered outside the country to be Indonesian food, and the offerings from Kalimantan or Sulawesi are relatively unknown. ... Read more

Product Description
The third in the EAT SMART series is a comprehensive, readable survey of the whole scope of Indonesian gastronomy. It confers savvy to partake as fully and gloriously of Indonesian food as desired and is essential reading for any "foodie" visiting this vast archipelago.

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. 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.Amazon.com Review
You may go to Indonesia for puppet theater and white beaches,but you'll return dreaming of nasi goreng (fried rice) andopor ayam (spicy coconut chicken). Still, there are so manyIndonesian treasures that you might have tried, if only you'd knownhow to ask for them, and felt reasonably confident of theingredients. Happily, Joan and David Peterson are masters ofconferring culinary smarts. They provide regional specialties, foodmarket aplomb, restaurant phrases, a glossary of ingredients, and themain course--an extensive list of Indonesian entries with Englishtranslations. I wish this book had been available when I visitedSumatra and Bali. ... Read more

Customer Reviews (7)

Eat Smart in Indonesia
Invaluable for those traveling to Indonesia, especially for vegetarians!Very helpful in deciphering menus; also has Indonesian recipies.

carry it--don't lend it
I have borrowed this book twice and came here now to buy my own copy that I can write in. [Edit: I must have loaned that book to someone. I'm here again a year later, buying another copy.] My Indonesian vocabulary is mostly names of fruits and food dishes. "Eat Smart" taught me how to ask for lawar without blood in it--that alone is worth the price of the book. In Indonesia, I'll be toting this next to my dictionary at all times. At home, I'll keep it in the kitchen to have the recipes handy.

Essential for travelers and foodies
This little book is essential for travelers to a country where food is riotously varied, delicious and, to most of us, utterly unfamiliar. It begins with a brief historical survey of the cuisine, citing thecontributions of successive immigrant or colonial groups, then slices theother way, with sections on Indonesia's major culinary regions and theirspecialties and characteristics. Recipes, a listing of US sources foringredients, then phrases in Indonesian all follow. Two alphabeticallistings are the heart of the book: One is of menu items, with briefdescriptions and notations; the other is of "foods and flavors" (andutensils, cooking methods and so on), in Indonesian, with Englishtranslations or explanations. The whole is thorough, information-packed andmouthwatering.

This is a spectacular guide to Indonesian cuisine.
For a country of 17,000 islands and 670 dialects, and complex traditions, religion and culture, no one-including Indonesians-can claim to know more about Indonesia's traditional food tastes than the authors of Eat Smart inIndonesia. Their guide is the first ever published with in-depthinformation about the unique and diverse food of Indonesia. -William W.Wongso, culinary educator, president of William F & B Management,Jakarta, Java

Well researched, accurate and very informative..
The authors have written a series of Eat Smart books that no traveler to foreign countries should bewithout. Each book covers a separate country--Eat Smart in Turkey, Eat Smart in Brazil, Eat Smart in Indonesia and Eat Smart in Mexico--and is chock full ofinformation that you won't find elsewherewithin thecovers of one easy-to-carry paperback. Individual chapters cover suchtopics as thehistory of the country's cuisine,regional foods, how to shop in the local markets, mail-order sources for suppliers of ingredients, and a collection of recipes fortypical dishes found in that country.Especiallyuseful is each book's extensive menu guide, listing menu termsalphabetically in thelanguage of the foreign country,with a description of the dish in English. That section is followed by a chapter titled "Foods & Flavors"--listingthe foreign terms for foods, spices, kitchen utensils and cooking techniques, with an English translation/description. These booksare well researched,accurate and very informative.Highly recommended. --Sharon Hudgins, editor, Chile Pepper magazine ... Read more

Product Description
great cookbook, from variety of countries. ... Read more

Product Description
The diversity of cooking styles and the delicious range of fresh ingredients are just two of the reasons for the allure of Southeast Asian cooking. With a selection of recipes showing the varieties and unique properties of each cuisine, from tangy Thai salads, satisfying Vietnamese soups, aromatic Indonesian curries and exquisite Malaysian sambals, Southeast Asian Food is the authoritative book on the subject.
With the help of the author’s clear and easy-to-follow instructions and her knowledge of the local foods, you’ll be able to recreate these delightful, fragrant dishes in your own kitchen. As Brissenden says, "With the world full of same-tasting, instant approaches to Southeast Asian food through packets and jars, this book aims to serve as a guide to cooks who wish to enjoy its true freshness and variety by cooking it for themselves. If it also conveys a sense of a rich and diverse set of culinary traditions I shall be more than happy." ... Read more

Customer Reviews (1)

The standard for SE Asian cooking
This book more than fulfills my expectations of a book on SE Asian food. There are excellent introductory comments about the background to foods from different areas and easy to follow recipes. ... Read more

Product Description
To partake in a rijsttafel, the famed Indonesian rice table, is a rich and satisfying experience indeed. And now this pleasure can be yours as well.



Agnes de Keijzer Brackman shares with us her many years of valuable cooking knowledge in this book which proves that wonderfully delicious varieties can be whipped up within a very short time.



First published in 1970, Cook Indonesian has been a steady bestseller over three decades. For this new edition, the recipes have been adapted to an easy to-use format and Cathay Brackman has added 20 exciting recipes to her mother's collection.



Start experimenting with the recipes in Cook Indonesian for an authentic Indonesian feast at home! ... Read more

Product Description
Also known as The Spice Islands, Indonesia offers a varied and fascinating cuisine. Included are many familiar dishes such as Satay, Gado Gado, Nasi Goreng, and more. ... Read more

Customer Reviews (2)

Easier to use than 'the food of bali'
If you are after good indonesian food this book is one of the easier ones you will find, devoid of the complex spice pastes in many other books, including the food of bali also found in this series which contains pastes rather complex and impossible to replicate easily.

Most imprtantly they got the nasi goreng right, a basic dish found evrywhere in indonesia but always gotten wrong when printed in books.

There is an even spread of elicious recipes for seafood, meat, vegetarian, soups, rice and deserts. The sambals and accompaniments section is terrific with over 20 to be found here.

some standout recipes are the beef soup with tamarind and chilies, nasi goreng, beef satay an the spiced beef with coconut. All ingredients can be found in an asian grocers, the only one hard to find is kencur root but it is used maybe 2-3 times in the book.

The only drawback is some of the recipes are fairly ordinary and would have been better replaced by some of the mouth watering curries from padang.

Excellent, but more recipes less introduction.
I started with the Food of Asia, which I think is excellent. I decided to check into some specific cuisines, such as Indonesia, of the seven cuisines that are presented in the Food of Asia. I am a little torn.

The individual books in the "Food of" series by Periplus have extensive introductions. There are not as many recipes as I had hoped for. The ingredients list, along with the accompanying commentaries, are about the same, with an equivalent number of photos, as the Food of Asia. The Food of Asia contains many of the recipes, however, some do not have a photo.

The variety of main ingredients is pretty good, with recipes such as: Tempeh Stew, Hot Spicy Fried Tempeh, Water Spinach with Spicy Sauce, Vegetables with Spicy Coconut, Fern Tips (or Asparagus) in Coconut Milk, Stewed Eggplant, Lobster in Yellow Sauce, Simmered River Fish, Spicy Fried Sardines, Eggs in Fragrant Sauce and Pandan-style Eggs, plenty of chicken recipes, Duck Curry, several satays, Ginger Pork, Porked Cooked with Tomatoes and Seasoned Fried Beef Slices.

However, the Food of Asia contains some recipes, such as Balinese Squid, that do not appear in the Food of Indonesia.Also, the substitute of asparagus for fern tips is found only in the Food of Asia.

The ingredients list is thourough, with substitutions for (or omission of) many hard-to-find ingredients, but is a little more stringent than other books I have read. For example, shallot or onion was offered as a substitute for asofoetida in a different book, whereas here no substitute is given. On the contrary, macadamia nuts are suggested as a substitute, or even almonds or cashews, for candlenuts. The books on separate cuisines do not have such substitutions.

A word of caution, many of the ingredients are difficult to find even online. There are also several "fresh" ingredients, such as kaffir lime leaves, salam leaves, duan kasum, etc, that have to be shipped fresh and stay for only a short while. Most of the recipes in Food of Indonesia require many of the hard-to-find ingredients.Other cuisines, like Thai and India, have more availability of authentic ingredients as well as spice mixes that really help save time.

I think that the Food of Asia may be a better starting point.Make sure that you can find the hard-to-find ingredients from some Indonesian store or many of the recipes will be lacking.I have been able to make most of the recipes that I was really interested in, such as the tempeh, sardines and asparagus, but with a bit of difficulty coming up with all the ingredients.

Hope this helps. ... Read more

Product Description
"Copeland Marks is the 'Marco Polo' of the food world--always bringing us wonderful exotica." DSGael Greene ... Read more

Customer Reviews (1)

Great Book!
The recipes in this book are very well written and easy to follow.There is a section describing unfamiliar ingredients, and the lesser know cuisines of Southeast Asia such as Burmese and Cambodian have some verygood representative dishes. Just about every recipe is usable, and thereare some very exotic specialties such as Burmese tea leaf salad.Thephotography is excellent.I'd highly recommend this book. ... Read more

Product Description
The extravagant beauty of Bali is reflected in its cuisine, now presented for the first time in this unique collection of recipes with lavish full-color photos plus an in-depth look at the culture and cuisine. ... Read more

Customer Reviews (6)

The food of Bali, yes
I have not had a chance to try these recipes, since I just returned from Bali, but the feel of the book is certainly wonderful and accurate. I look forward to making some of these dishes.

The Food of Bali
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.
Divided into three parts, the "Food in Bali" division transports us to an island marked by natural abundance--graced with fertile rice fields, coconut plantations, tropical fruit trees, coffee bushes, flowers, edible wild greens, and fresh fish.Rice, always a subject of great passion, is the staple food of Bali: it thrives in the garden of the gods as the gift of Dewi Sri, the most widely worshipped and beloved deity on the island.The growth, preparation and consumption of food in Bali gives rise to lovingly crafted networks of shrines and a lifestyle of thankful daily offerings to the life-giving rice goddess: every face in Bali lights up with joy at the mention of her name.Von Holzen includes all aspects and rhythms of rice cultivation, from the new high-yield strains to the village "subak" cooperative which regulates rice production and apportions irrigation water for each community.
The second section, "Cooking in Bali," steps through the doorway of the family kitchen to familiarize us with Balinese eating customs and basic cooking equipment and utensils (a wood-fired stove, a blackened clay pot to steam rice and leaf-wrapped foods, and a second gas stove to boil water and fry).Like pirates prying open a buried treasure chest, we explore the contents of the fabled Balinese cupboard: Von Holzen rummages through wooden compartments holding a tantalizing array of unusual local spices, herbs, and seasonings (cloves, palm sugar, dried shrimp paste, chilies, candle nuts, and cinnamon bark).Tourists rarely get to glimpse Balinese life within the high walls of the family compound: here, we have eye-opening photos of villagers hand-making large ceremonial quantities of rice and meat-filled banana leaf offerings and rows of delectable chicken satés.The Food of Bali even penetrates a sacred innermost pavilion to capture white-robed priests enjoying a gorgeous, decorative feast within temple festival grounds.
The final segment, "The Recipes," enables you to recreate "the enchantment of Bali in your own kitchen at home" with Von Holzen's collection of easy-to-follow recipes.The beauty of Bali is reflected in the artistically prepared dishes shown in brilliantly photographed, full-page illustrations bursting with flavor.(These colorful gastronomical displays could incite an excitable reader to jump the first plane back to Jimbaran Bay to gorge on these favorite specialties firsthand!)Traditional Balinese chefs like to use a variety of flavors, textures, spices, and foodstuffs invariably supported by a secure round mound of local "nasi putih," (steamed white rice).We master the popular red, white, black, and yellow rice standbys: coconut rice, nasi goreng, and conical nasi kuning (yellow rice embellished with coconut milk, turmeric, butter, and chicken stock).Exotic tastes and new aromas attack your senses on every page as the authors cover the intricate preparation of the Balinese "base"-the sauces, condiments, and marinades that form the cornerstone of Balinese food presentation.Unfurl a banana leaf plate and fire up your coconut husk grill for a minced seafood "saté lilit" on lemon grass spears garnished with white frangipani blossoms!Recommended for travel and cooking aficionados alike, The Food of Bali celebrates Bali's "tropical bounty set in the shadow of the volcanoes"; it will tickle your taste buds and get your culinary juices flowing.Use its appendix of mail order suppliers to arm yourself with those hard to find ingredients and embark on a private, at-home Balinese eating escapade!

Beautiful photography!
My husband and I recently used our time share in Nusa Dua,Bali.It was a delightful experience, and this book is awonderful souvenir of our stay on the island.The seafoodat 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!

Excellent!!!
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 givean understanding of Balinese cooking.Beautiful pictures show how elegantthis simple cooking can be!!!Highly recommended.I've cooked a few ofthe recepies, wonderful!Come on over for dinner!!

Heinz
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, andI'm happy to report he is devoted to sharing the real cusine of Bali withthe world. Heinz is married to a woman from Bali, and together they runperhaps the only restaurant on the island devoted purely to the cuisine ofthat country. At the restaurant, he clearly respects and adores his staffand they him. Dnet might not be aware the the majority of warangs on theisland serve mainly Indonesian food with a just a few dishes from Bali.Heinz also has built up a network of sustainable farmers along withindependent fishermen and shopkeepers to supply his restaurant. We werestruck by by his compassion and understanding of the economic situationfacing his fellow islanders, and his efforts to train a new generation ofBalinese chefs who might proudly show the world their fine cuisine. Inaddition, Heinz is devoted to the conservation of the endangered seaturtles 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 authorbefore making smug snap judgements about him. Plus, the cookbook is prettydarn great. ... Read more

Product Description
Indonesian cuisine has developed from a blend of Indian, Chinese, Arabic, and Dutch influences. Now American cooks can prepare authentic Indonesian food using 93 easy-to-follow recipes. A 32-page color spread displays prepared recipes in traditional table settings. ... Read more

Customer Reviews (1)

Insightful look into Indonesian food and culture.
The recipes in the book appear to be authentic. The beef rendang recipe is delicious. I am looking forward to testing the other recipes in the near future for my partner from Indonesia. The most challenging part is finding what I need in the local asian market. For harder to find ingrediants the author gives substitutions. ... Read more

Product Description
Indonesian Cuisine is more than a cookbook.It is a tutorialfor the creation of a wonderful repertoire of unique and flavor-filledrecipes as well as a monument to the celebration and reservation offamily. The author easily and successfully educates the reader on themany nuances of Indonesia, its culture and its cuisine, throughbeautiful photographs and over 100 easy to follow recipes - quicklymaking even the most rudiment of cooks a master of this exoticcuisine. The author not only welcomes the reader into her kitchen, butalso into her home, through her delightful humor and charming stories. ... Read more

Customer Reviews (2)

Wow! This book cooks!
Although married, I still have a bachelor's sense of cooking: if it ain't microwavable, it ain't worth the trouble. But Ms. vandeWeerdt-Schieffelers' cookbook has challenged my belief system! Pushed on me by a friend, I wasreluctant to try this cookbook-- I couldn't even *spell* Indonesiawithout help. But the recipes were easy to follow--a first for me!--and theresult was well worth the stretch beyond the microwave. Sign me up forSelamat Makan II!

An excellent book for both beginner and expert cooks!
As editor of Indonesian Cuisine, as well as being a long-time friend of Esly's family, I had the privilege of tasting many of the dishes she has presented for her readers.I can attest, first hand, that they are delicious!More importantly, they are easy to prepare.With just a few simple steps - which Esly guides you through with ease - even the newest of cooks can command splendid results.Your friends and family will believe you to be a world traveler when you present any of these tasty dishes for their enjoyment.I'm confident Esly's book, Indonesian Cuisine, will become a favorite cooking resource - one that you will continually reach for. ... Read more

Product Description
FINGER LICKING DIFFERENT:Dutch, Indonesian, Caribbean and South American recipes with easy to follow instructions.

These recipes bring back fond memories of my childhood and the many cultures that have shaped me.There are 15 absolutely delicious recipes from my favorite soup to pastries and toppings, featuring the ultimate stuffing.

I am honored to share these recipes with you so indulge yourself in the tastes and aromas of the different cultures because they are

FINGER LICKING DIFFERENT ... Read more

Customer Reviews (2)

Finger licking Good!
This book is for anyone who already enjoys exotic food and those who would like to try exotic food in the comfort of their kitchen.It is easy to follow the recipes and the food is exquisite.The thing I like about the book is that it would appeal to a diverse audience because it has Caribbean, South American, European and Asian flavor. I highly recommend this book. A must buy for expert and novice cooks.

A satisfied customer

Finger Lickig Different
I saw this book and thought it was very appealing from the outside. I purchased it and saw interesting easy to make recipes, I gave one a try and was taken back by the taste-different. I made it again and shared it with friends and family.
I have since made three of the recipes and love them!!
The title is correct very different and great for holidays and everyday cooking.

Give it a try and enjoy!!! ... Read more

Customer Reviews (1)

Excellent recipes--Fun crafts--Colorful book
Indonesia is a spicy and beautiful country through its foods and crafts. Kayleen Reusser explores both of those Indonesia elements in "Recipe and Craft Guide to Indonesia."

Author Reusser includes several easy but authentic recipes and crafts. Ages 9 through 90 will enjoy this activity filled read. To demonstrate its user friendliness, a group of youth was asked to test the recipes and crafts. Photos of their activity are included in the pages.Every page is filled with bright color and photos equal to the cover design. Food or craft activity segments also provide Indonesian history, culture, language, facts, and photos of Indonesian people. Perfect for the Public and school library. Also a valuable, very friendly, teacher resource with integrated learning.

One particularly good recipe is Fried Noodles (Mee Goreng) which is traditionally made with Hokkien noodles, red chilies, and shrimp. Variations are offered with egg noodles, chicken, milder peppers or elimination of the chilies. This reviewer plans to cook a Pepper Salad with Sesame Seeds (Timor Achar) next. Recipes are easily de-spiced for personal preferences.

Many of the craft supplies are typically found in the home, such as coffee filters for Rafflesia blooms, an oatmeal box for a Bali Gamelan Music Drum, and straws for an "ikat" Indonesian woven scarf. Crafts are fun, I tried several of them myself. Crafts are not just for kids.
Author Kayleen Reusser has written several other books. "Recipe and Craft Guide to Indonesia" receives 5-stars from a retired art teacher and lover of spicy foods.
... Read more