The Food Lovers' Cookbook Collection
Indonesian Regional Cooking by Sri Owen
As with most seminal food writings, there are a number of different publications and variations of Sri Owen's masterpiece. This review is based on 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.
This book is a treasure trove for those wanting to learn more about the complex cuisines of the area. It is highly recommended.
We also have a revised paperback version of the same book by a different publisher (Frances Lincoln, 1999), which curiously has a different title - Indonesian Regional Food and Cookery.