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Winner of the André Simon Award One of OFM’s 50 Best Cookbooks
of All Time The Rice Book became an instant classic when it was
published thirty years ago, and to this day remains the definitive
book on the subject. Rice is the staple food for more than half the
world, and the creativity with which people approach this humble
grain knows no bounds. From renowned food writer Sri Owen’s
extensive travels and years of research come recipes for biryanis,
risottos, pilafs and paellas from Indonesia, Thailand, Japan,
Korea, Russia, Iran, Afghanistan, Spain, Italy, Brazil and beyond.
In a gorgeous new livery, with a new foreword by Bee Wilson and an
updated introduction on the nutrition, history and culture
surrounding rice, more than 160 delicious, foolproof recipes (20 of
them new) and beautiful illustrations and food photography
throughout, this is an essential book for every kitchen and every
cook.
Indonesian Food is the most comprehensive account of this ancient,
exotic and varied cuisine ever published. Sri Owen, the world's
leading authority, provides over 100 mouthwatering recipes, from
staples and basics to food for festivals and special occasions. All
recipes have fascinating introductions which place them in their
regional and cultural settings and are easy to follow. The book is
split into two parts - in part one a series of introductory
chapters examine the role of food in Sri's life, in Indonesian
culture and society, with recipes to accompany. Part two explains
the essential ingredients and techniques of Indonesian cookery,
with notes on availability and substitutions and discussions of
modern developments, again with the relevant recipes and variations
to accompany each technique. Painstakingly researched, and
complemented by the superb photography of Gus Filgate, this book
captures all aspects of this diverse culinary culture.
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