Feast of Flavours from the Balinese Kitchen is a great starting point for those seeking to create the unique aromas and tastes of Balinese fare at home. In this book, Chef Heinz von Holzen expertly guides readers through 42 authentic recipes step-by-step, and also shares his recipes for the fundamental spice pastes, stocks and sauces that support and define Balinese cuisine.
Featured recipes include:
Green Papaya Soup (Gedang Mekuah)
Corn and Fern Tips with Grated Coconut (Jukut Urab)
Grilled Fish in Banana Leaf (Pesan Be Pasih)
Balinese Lamb Stew (Kambing Mekuah)
Braised Pork Ribs with Young Jackfruit (Balung Nangka)
Shredded Chicken with Chilies and Lime (Ayam Pelalah)
Fried Noodles with Vegetables (Mie Goreng)
Black Rice Pudding (Bubuh Injin)
Rice Flour Dumplings in Palm Sugar Syrup (Jaja Batun Bedil)
Steamed Jackfruit Cake (Sumping Nangka)
About the Feast of Flavours series
Feast of Flavours: A step-by-step culinary adventure is a fully illustrated series that offers insights into the exciting culinary traditions of Asia. Each volume is a fascinating introduction to the exotic ingredients and unique culinary heritage of the region. It provides valuable insights into the various techniques of food preparation and the cooking styles used in the various Asian kitchens. These tantalising recipes are each accompanied by clear step-by-step instructions and photographs. Recreate these authentic dishes effortlessly in your own kitchen.
"synopsis" may belong to another edition of this title.
Chef Heinz von Holzen has spent many years investigating and documenting Balinese cooking that is distinct from its Indonesian cousin. He first realised that Bali lacked a restaurant serving authentic local cuisine during his time with the Grand Hyatt Bali. Most places served dishes that were a mix of Indonesian, Italian and French flavours. To fill the culinary gap, he opened his own restaurant, Bumbu Bali.
To promote the food of Bali further, Chef von Holzen began conducting cooking classes personally at his restaurant three times a week. His classes have been, and remain, extremely popular. This has increased Chef von Holzen's standing as a master of Balinese cuisine and sealed Bumbu Bali's reputation as an authentic Balinese restaurant internationally.
"About this title" may belong to another edition of this title.
Book Description Very Good. UK stocked, available immediately. Paperback (in wraps), published by Marshall Cavendish International in 2005. A very nice copy throughout, with minor handling wear only. The contents are unmarked. Illustrated. Bookseller Inventory # sk5xasdd472
Book Description Marshall Cavendish Cuisine, 2005. Paperback. Book Condition: Good. Satisfaction 100% guaranteed. Bookseller Inventory # mon0001568780
Book Description Marshall Cavendish Cuisine, 2005. Soft cover. Book Condition: As New. No stated edition or printing. A clean unmarked copy that presents as new. This title is currently out of print and has become hard to find. Bookseller Inventory # 004689