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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.
Book purchase
The Food of Bali, Heinz von Holzen, Lother Arsana, Rio Helmi, R. Ian Lloyd, Eric Oey, Fiona Nichols, Wendy Hutton
- Language
- Released
- 2003
- Binding
- (Hardcover),
- Book condition
- Good
- Price
- €7.79
Payment methods
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- Title
- The Food of Bali
- Subtitle
- Authentic Recipes from the Island of the Gods
- Language
- English
- Authors
- Heinz von Holzen, Lother Arsana, Rio Helmi, R. Ian Lloyd, Eric Oey, Fiona Nichols, Wendy Hutton
- Publisher
- Periplus Editions
- Released
- 2003
- Format
- Hardcover
- ISBN10
- 9625936017
- ISBN13
- 9789625936017
- Series
- Categories
- Rating
- 3.55 out of 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.