Indonesian Kitchen, The
Sri Owen; photography by Gus Filgate
published 2009 • 9” x 9” • 288 pages • full-color photos
“Owen, well-known authority on Indonesian cooking, serves up another delightful culinary memoir. The recipes in the first three chapters follow her journey from childhood in Indonesia to London, where she moved in 1964, and beyond. Two big chapters on basics and techniques provide classic Indonesian recipes as well as Owen’s more contemporary interpretations.”
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In this landmark book, renowned author Sri Owen provides a unique insight into the ancient, exotic and varied cuisine of the Indonesian archipelago. Over 120 mouthwatering and easy-to-follow recipes take us from staples and basics to food for festivals and special occasions, with fascinating introductions that place the dishes in their regional and cultural settings.
Sri offers enchanting recollections of the food and cooking of her youth, while delving into the historical role of food in the region's culture and society. The recipes are accompanied by detailed explanations of ingredients and techniques, notes on availability and substitutions, and discussions of development over time.
Filled with beautiful photography by Gus Filgate, this book captures all aspects of Indonesia's diverse culinary culture and represents a lifetime's research into both traditional and modern cooking methods.
Sri Owen is the foremost authority on Indonesian food. Born in Sumatra, Indonesia, she moved to Britain in 1964 and is an internationally celebrated author, lecturer and cook. Her books include The Rice Book (winner of the Andre Simon award) and Indonesian Regional Food and Cookery. She serves on the committee of the Guild of Food Writers and the Oxford Food Symposium. She lives in Wimbledon, South London, with her husband.
Click here to read an excerpt and sample recipe from this book.
"Sri Owen's impressive "The Indonesian Kitchen"...is an ambitious book by an authority on Indonesian food. What makes the book work so well are not only the excellent classic...and modernized recipes and personal history she includes in the book, but also the wonderful photographs by Gus Filgate that capture the vibrant ingredients, people and food of Indonesia. This is a cookbook that is rich in context, not only how and when a dish was eaten, but the memories that go with it."
"Sri Owen, a one-time BBC broadcaster and now one of the grande dames of Britain’s culinary scene, may not be well known to Americans, but she is a dogged sleuth at the very top of her game. Framing it for the cocktail crowd, she’s Ted Haigh, David Wondrich, and Jeff Berry rolled into one...Her field? Indonesian cookery. Others have written about the foodways of these Pacific islands, but when you want to get right to the source, read no further than Sri Owen’s books...Her latest book, Sri Owen's Indonesian Food, contains a 29-page spread on satay alone...In clear, engaging prose, Owen introduces ingredients, techniques, and dishes of the Indonesian archipelago...the book is packed with fresh takes on Pacific islands cookery."
—Rowley’s Whisky Forge
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