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Bali Unveiled: The Secrets of Balinese Cuisine
Synopses & Reviews
Highly acclaimed for its cultural art forms — the enchanting beauty of Bali is reflected in its unique cuisine. Bali Unveiled: The Secrets of Balinese Cuisine uncovers the mysteries of the Balinese cuisine that has been little explored before the author — Chef Heinz von Holzen stepped foot on the island. Together with American author and Balinese cultural authority Fred Eisman Jr who has written several books on Bali’s culture, Chef von Holzen delves further into the food culture of Bali, uncovering spices, ingredients and cooking techniques, and unveils them all in this delightful cookbook.
Through Bali Unveiled , readers will get the real taste of Bali — embarking on a gastronomic tour into Balinese villages and homes. Within pages of the book, readers will embark on an intimate tour of Balinese life, household cooking practices, the local markets and vendors and the social context in which Balinese food is created and enjoyed.
Ordinarily, travellers and tourists hardly get the chance to delve into Balinese life within the high walls of the family — however in Bali Unveiled readers will get an insight into the ordinary everyday life of the Balinese people and that which makes its culture and cuisine exotic and unique. These eye-opening photos of ordinary villagers at work — preparing meals etc — are beautifully captured and peppered throughout in the book. Filled with authentic Balinese recipes — amateurs will find it a breeze to prepare the dishes in the comfort of their own kitchen while professionals will find the book informative and handy as a reference guide or cookbook — this is one book that will appeal to all cooking and travel aficionados alike.
About the Author
More than two decades ago, Swiss-born Chef Heinz von Holzen was planning a career in engineering when he took on a stint as an apprentice chef instead. He worked in the kitchens of the Hyatt and Hilton and then as a food consultant before being lured back into the hotel industry by the Grand Hyatt Bali. There, he realised that Bali lacked a restaurant that served authentic Balinese cuisine — most served up dishes that were a mix of Indonesian, Italian and French flavours. Thus the idea for his Bumbu Bali restaurant grew and materialised.
To promote the food of Bali further, Chef von Holzen started conducting cooking classes at his restaurant three times a week, personally. The classes are so popular, they have helped develop Chef von Holzen's standing as an master of Balinese cuisine and Bumbu Bali's reputation as an authentic Balinese restaurant internationally.
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