||1 of 1 people found the following review helpful.| Good overview|By P. Nadkarni|The recipes are reasonably well done, though I would have liked to see greater coverage of the sambals: there are at least a dozen sambals in Indonesian cooking, but only recipes for a couple are provided. (The recipe for the famous Sambal Oelek - simply red chillies, salt, lime juice, a little lime peel and sugar- is omitted.)
It is tr|About the Author|Ghillie Ba an has worked all over the world as a cookery writer, journalist, and restaurant critic. She is Cordon Bleu trained and has written a number of highly acclaimed books, including the bestselling Flavours of Morocco and Tagines & Cousc
Discover the mouthwatering and unique flavours of two distinctive yet complementary Asian cuisines, with a collection of 80 deliciously authentic recipes.
[PDF.hq68] FOOD & COOKING OF INDONESIA & Rating: 4.74 (770 Votes)
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