As seen in The New York Times * Food & Wine * Eater * Forbes * Travel + Leisure * Saveur * Epicurious *Be transported to the bountiful islands of Indonesia by this collection of fragrant, colorful and mouth-watering recipes.
Bon Appetit * Food52 * The Strategist * Chowhound * The New York Times Book Review * The Boston Globe * many more!
Tells the story of the food, both through memories and evocative explanations, as it introduces us to the flavours and feel of the Indonesian kitchen, and explains not only how to cook the food, but how to eat it. It's impossible to read it without being both inspired and very hungry!--Nigella Lawson
Start with Lara's fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake. --Yotam Ottolenghi Coconut & Sambal
reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal.
Lara Lee uses simple techniques and easily accessible ingredients throughout Coconut and Sambal,
interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia.
What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes.