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.

A beautiful new edition of her seminal work Sri Owen’s Indonesian Food offers 20 new recipes to reflect the updates in Indonesian cuisine over the last 20 years.

Sri is the world's leading authority in Indonesian cooking and this book provides more than 100 mouth-watering recipes, from staples and basics to food for festivals and special occasions. The recipes are easy to follow and have fascinating introductions that place them in their regional and cultural settings.

The book explains the essential ingredients and techniques of Indonesian cookery, with notes on availability and substitutions, including alternatives for vegetarian and vegan diets. Painstakingly researched and the product of decades of expertise and recipes passed through generations, this is a must-have book for any curious cook.

From her grandmother’s cherished recipes to classic street food and modernized dishes, recipes include: An aromatic lamb stew; savoury filled wontons; Javanese chicken soup; pan-fried tuna with red chilli sauce; sweet potato and vegetable satay; and ricotta, guava and chilli ice cream.

A modern, must-have classic for your shelves.

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.