The Food of Bali
Authentic Recipes from the Island of the Gods
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This unique series is destined to be the first comprehensive "encyclopedia" of world cooking. Each volume contains 70 to 90 beautiful color plates and a range of mouth-watering recipes gathered in the country of origin. Introductory articles by noted food writers and experts explore the cuisine's cultural roots, and all food photographs are taken on location to ensure absolute authenticity. These are truly the ultimate cookbooks for globetrotting cooks!Each title is presented in three parts. Part One features articles that introduce the culture and the cuisine of each country. The articles explore the effects of climate, geography, and history on the development of regional cooking methods and describe local cooking customs. Part Two focuses on the kitchen, describing the ingredients, utensils, and cooking techniques that you'll need to cook the food of another country with authenticity and confidence. Part Three features the recipes -- 60 to 70 per volume, including traditional dishes and modern innovations. All the recipes are easy to follow, are full of helpful hints, and have been tested in home kitchens for foolproof results. Each dish is illustrated in a gorgeous, full-page color photograph.
Édition
Achat du livre
The Food of Bali, R. Ian Lloyd, Heinz von Holzen, Lother Arsana, Wendy Hutton, Eric Oey, Rio Helmi, Fiona Nichols
- Langue
- Année de publication
- 2003
- Reliure
- (rigide),
- État du livre
- Bon
- Prix
- 6,59 €
Modes de paiement
Il manque plus que ton avis ici.
- Titre
- The Food of Bali
- Sous-titre
- Authentic Recipes from the Island of the Gods
- Langue
- Anglais
- Auteurs
- R. Ian Lloyd, Heinz von Holzen, Lother Arsana, Wendy Hutton, Eric Oey, Rio Helmi, Fiona Nichols
- Éditeur
- Periplus Editions
- Publié
- 2003
- Format
- rigide
- ISBN10
- 9625936017
- ISBN13
- 9789625936017
- Séries
- Catégories
- Mots clés
- Livres de cuisine, Nourriture, Indonésie
- Évaluation
- 3,55 sur 5
- Description
- This unique series is destined to be the first comprehensive "encyclopedia" of world cooking. Each volume contains 70 to 90 beautiful color plates and a range of mouth-watering recipes gathered in the country of origin. Introductory articles by noted food writers and experts explore the cuisine's cultural roots, and all food photographs are taken on location to ensure absolute authenticity. These are truly the ultimate cookbooks for globetrotting cooks!Each title is presented in three parts. Part One features articles that introduce the culture and the cuisine of each country. The articles explore the effects of climate, geography, and history on the development of regional cooking methods and describe local cooking customs. Part Two focuses on the kitchen, describing the ingredients, utensils, and cooking techniques that you'll need to cook the food of another country with authenticity and confidence. Part Three features the recipes -- 60 to 70 per volume, including traditional dishes and modern innovations. All the recipes are easy to follow, are full of helpful hints, and have been tested in home kitchens for foolproof results. Each dish is illustrated in a gorgeous, full-page color photograph.