Boek De bijbel van de Indonesische keuken

From satay kambing to gado gado and from soto ayam to rendang: in The Bible of Indonesian Cuisine Maureen Tan takes you to all corners of the Indonesian archipelago.

A tasty journey through the special and surprising island cuisines of Sumatra, Kalimantan, West Java, Central Java, East Java, Bali, the Lesser Sunda Islands, Sulawesi and Papua.

Using clear directions, step-by-step photography and explanations about basic ingredients, culinary concepts and techniques, you will learn to prepare the tastiest Indonesian dishes yourself. From basic recipe to rice dish and from satay and sambal to meat, fish and shellfish. Of course, the vegetable dishes and the necessary sweets are also included.

Hardcover with 496 pages, book is in Dutch.