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The Food and Cooking of Indonesia & the Philippines: Traditions, Ingredients, Tastes, Techniques, 80 Classic Recipesby Ghillie Basan
Synopses & Reviews
In this stunning new book, Ghillie Basan explores the rich history, diverse culture and ever-changing social traditions of the Indonesian and Filipino people, and how these factors have contributed towards the development of their cooking. Characteristic ingredients include chili, galangal, garlic and shrimp paste, which are balanced by the use of peanuts and coconut milk to form a perfect harmony of taste and texture. The book features 80 carefully selected authentic recipes that are adapted where necessary for the Western kitchen. Starting with a section of basic recipes for key sauces and pastes, such as Sambal Terasi (hot chili and shrimp paste), the book then offers a wide range of delicious dishes, ranging from soups, stews and street snacks to fish, meat and poultry dishes, as well as delectable sweet snacks and drinks. All the traditional favorites such as Filipino Pork Satay, Nasi Goreng and Rendang are included, along with less well-known dishes, such as Relyenong Bangus (milk fish stuffed with minced pork and peas) and Aros Valinciana (Filipino risotto with stir-fried liver).
Discover the mouthwatering and unique flavours of two distinctive yet complementary Asian cuisines, with a collection of 80 deliciously authentic recipes.
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