INDONESIAN COOKERY

A generous collection of recipes from every part of Indonesia, selected from among the thousands of regional specialities, and chosen for their appeal to Western taste, this offers a genuine approach to an as yet unexplored cuisine. The author has purposely chosen none of the dishes frequently served but derived completely from other countries, but the Chinese, Indian and Arabic influences are definitely in evidence. The Indonesian rice table, rice and noodle dishes, soups, ea food, meat, poultry, charcoal meat on skewers, egg dishes, vegetables, Indonesian relishes fritters, beverages, tea delicacies, and a genre called Sambol Goreng are covered, often with several recipes offering variations on preparation -- of boiled chicken or shrimp, for instance -- that gives a real sense of the total cuisine. The whole is neatly sewed up with the what and where of ingredients, Indonesian and culinary glossary, interpretation of measures, etc., Curious cooks will want to investigate and sample from this interesting book, which fills a gap in the preentation of international cookery.