Sri owen's Indonesian food

Sri Owen (Pengarang)

Indonesian Cooking / Cooking

Edisi -

Penerbit London : Pavilion, 2015; © Sri Owen, 2008

Deskripsi Fisik 287 pages : illustration ; 24 cm

ISBN 9781910496718

Subjek Indonesian Cooking / Cooking

Bahasa Inggris

Call Number 641.59598 SRI s ; R/641.59598 SRI s

Tersedia di:

~Perpustakaan Jakarta - Cikini

Dapat Dipinjam: 3

Baca di Tempat: 3

Sedang Dipinjam: 0

00006046052

Tersedia

Cikini Umum - Fiksi Indonesia di Lantai 4, Fiksi Terjemahan dan Buku Umum di Lantai 5

641.59598 SRI s

Koleksi Umum

00006046053

Tersedia

Cikini Umum - Fiksi Indonesia di Lantai 4, Fiksi Terjemahan dan Buku Umum di Lantai 5

641.59598 SRI s

Koleksi Umum

00006046058

Tersedia

Cikini Umum - Fiksi Indonesia di Lantai 4, Fiksi Terjemahan dan Buku Umum di Lantai 5

641.59598 SRI s

Koleksi Umum

00006838131

Baca di tempat

Cikini Referensi Umum - Lantai 4 Anak, Rak Tangga, Lantai 6

R/641.59598 SRI s

Seni Budaya

00006838135

Baca di tempat

Cikini Referensi Umum - Lantai 4 Anak, Rak Tangga, Lantai 6

R/641.59598 SRI s

Seni Budaya

00006838139

Baca di tempat

Cikini Referensi Umum - Lantai 4 Anak, Rak Tangga, Lantai 6

R/641.59598 SRI s

Seni Budaya

Deskripsi

Bibliography : 280 pages ; Glossary : 274 - 280 pages ; Index : 281 - 287 pages ; Sri Owen is the recipient of The Guild of Food Writers Lifetime Achievement Award 2017 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 mouth-watering 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.