Marks, who has creditably introduced us to exotic cuisines as diverse as Burmese and Guatemalan, here presents recipes from...

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THE EXOTIC KITCHENS OF INDONESIA: Recipes from the Outer Islands

Marks, who has creditably introduced us to exotic cuisines as diverse as Burmese and Guatemalan, here presents recipes from the Indonesian kitchen, on which he has previously noted the culinary influence of Indian, Chinese, Arabian and Dutch colonial cooking. Oddly, though his 1981 cookbook, The Indonesian Kitchen, is listed here with his other credits, he makes no mention of it in this introduction, leaving us in the dark as to his reasons for issuing this very similar collection. In any case, if you passed up the first book, you will probably find the spices (laos, lemon grass) easier to come by now. And street-fair goers who know Indonesian food as greasy slop will find the proper fritters here, along with a wide range of shrimp and chicken dishes, and an authentic, more complex version of that old vegetarian favorite, gado gado (vegetables in peanut sauce), and ubiquitous use of the native coconut.

Pub Date: Nov. 1, 1989

ISBN: N/A

Page Count: -

Publisher: Evans

Review Posted Online: N/A

Kirkus Reviews Issue: Oct. 15, 1989