144 p., [32] p. of plates : ill. (some col.) ; 27 cm. ; ISBN 9780943389356, 9780943389349, 0943389356, 0943389348 (pbk.) ; LC TX724.5.I5 S64 2002 ; LCCN 2001020793 ; Dewey 641.59598 ; OCLC 46472084 ; color photographic stiff paper wrappers ; Contents: Introduction by John Bear -- Preface -- About Indonesia: geography, history, and culture -- Famous food specialties -- Food preparation and utensils -- Ingredients, spices and substitutes -- Appetizers -- Soups -- Vegetables -- Rice and noodles -- Seafood -- Poultry -- Beef -- Pork -- Lamb/Goat -- Desserts and beverages -- Glossary ; 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. ; Helena Soedjak is Senior Director Quality Assurance and Compliance, Dairy Farmers of America. PhD Food Safety & Quality professional with over 30 years of human, infant and pet food experience ; FINE.

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Bibliographic Details

Title: Taste of Indonesia: Recipes from the Spice Islands [Introduction by John Bear -- Preface -- About Indonesia: geography, history, and culture -- Famous food specialties -- Food preparation and utensils -- Ingredients, spices and substitutes -- Appetizers -- Soups -- Vegetables -- Rice and noodles -- Seafood -- Poultry -- Beef -- Pork -- Lamb/Goat -- Desserts and beverages]
Publisher: Berkeley, CA : SLG Books, c2002.
Publication Date: 2002
Language: English
ISBN 10: 0943389348
ISBN 13: 9780943389349
Binding: Soft cover
Condition: Fine
Book Type: Book

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Synopsis

Ninety-three easy-to-follow recipes from the Indonesian Islands blend Indian, Chinese, Arabic, and Dutch influences and are accompanied by a full-color photographic spread that displays dishes in traditional table settings. Original.

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Joseph Valles - Books
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