Bali's vibrant culture attracts thousands of visitors each year; yet few people have tasted authentic Balinese cooking because it is rarely served in tourist venues. The secrets of the Balinese kitchen are presented for the very first time in this volume, which includes recipes for unusual dishes presented in an easy-to-follow format, alongside a selection of traditional Balinese meat, fish and poultry dishes. With a wealth of information on Balinese culture and gastronomy, The Food of Bali enables the reader to reproduce the enchantment of Bali at home. Heinz von Holzen, a chef and food consultant based in Bali, trained in his native Switzerland before working in Holland, Australia, and Singapore, and came to Bali in 1990. He was surprised to hear so many people claim that there was qno such thing as Balinese cuisine, q and began working with Lother Arsana, collecting authentic recipes for the type of food prepared in Balinese homes. An enthusiastic food photographer since 1987, he also styled and photographed the food for this book.Simple. yet. sophisticated. cooking.-. a. practical. marriage. if. ancient. and. modern. INTRODUCTION 25 Opposite. ... The centrepiece of the kitcheni generally a spartan, functional rooma is the wood-fired stove topped by a blackened clay pot used to steam rice and leaf-wrapped food. ... Many people in the major towns also use electric rice cookers, but most agree that the traditional method for cookinganbsp;...
|Title||:||The Food of Bali|
|Publisher||:||Tuttle Publishing - 1999-04-15|