The appeal of Indonesian cuisine could very well be due to its cultural diversity and the rich use of spices. From savory fried rice, richly indulgent meat stews to tantalisingly sweet desserts; this bounty of more than 100 recipes includes all the classic favourites from various regions in the Indonesian archipelago. Apart from providing detailed instructions on how to reproduce authentic flavours using traditional cooking methods, established chef and author Heinz von Holzen also explores the use of modern techniques that can produce equally desirable flavours with amazing results. These methods make use of equipment and ingredients that are easily within reach, some of which could already be available at home.
A New Approach to Indonesian Cooking represents the true original taste of Indonesia and is a concise guide of cooking techniques that are not only applicable to Indonesian food, but also for various types of cuisine.
About the author: Heinz von Holzen is the owner of the renowned Balinese restaurant Bumbu Bali. He is passionate about Indonesian cuisine and spent many years immersed in its diversity and intricacies. Heinz also conducts cooking classes at his restaurant three times a week. His classes are extremely popular and boost Bumbu Bali’s reputation as an authentic Balinese restaurant and cooking school that has won multiple awards for its promotion of authentic Indonesian cuisine.
Heinz is the author of a total of 7 cookbooks & 2 photography books, published by Marshall Cavendish: Feast of Flavors From the Balinese Kitchen, Best of Asian Cooking (contributor), Bali Unveiled, Step by Step Balinese, Street Foods of Bali, Step by Step Indonesian, Images of Bali, Images of Indonesia and A New Approach to Indonesian Cooking.