Indonesian Regional Cooking by Sri Owen Restaurants, Wine, Travel, Opinions

Indonesian Regional Cooking by Sri Owen Heart

Reviewed By

Sue Dyson and Roger McShane

Indonesian Regional Cooking by Sri Owen is widely regarded as a classic book on Indonesian food. As with most seminal food writings, there are a number of different publications and variations of Sri Owens masterpiece. This review is based on the 1994 edition published in the United Kingdom by Doubleday and subsequently released by St Martin's Press in the United States.
The book is divided by both regional cuisines and styles of dish. The main part of the book is devoted to survey of regions of Indonesia where the author is able to show different cooking styles. These include Sumatra, Kalimantan, Sulawesi, Maluku, Bali and Nusatenggara and Java/Madura. A separate chapter is also devoted to Jakarta because the author sees it as a melting pot of the myriad different styles that come together in that teeming city. The last three chapters are devoted not to cuisines but to sweet dishes, side dishes and the cooking of rice.
Indonesian Regional Cooking is a treasure trove for those wanting to learn more about the complex cuisines of the area. It is highly recommended.
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