Sri Owen Indonesian Food
'Sri Owen welcomes us back into her world. A lifetime devoted to Indonesian cooking squeezed into just three hundred pages. It's a gift to us all.' – Yotam Ottolenghi
A beautiful new edition of her seminal work Sri Owen’s Indonesian Food offers 20 new recipes to reflect the updates in Indonesian cuisine over the last 20 years.
Sri is the world's leading authority in Indonesian cooking and this book provides more than 100 mouth-watering recipes, from staples and basics to food for festivals and special occasions. The recipes are easy to follow and have fascinating introductions that place them in their regional and cultural settings.
The book explains the essential ingredients and techniques of Indonesian cookery, with notes on availability and substitutions, including alternatives for vegetarian and vegan diets. Painstakingly researched and the product of decades of expertise and recipes passed through generations, this is a must-have book for any curious cook.
From her grandmother’s cherished recipes to classic street food and modernized dishes, recipes include: An aromatic lamb stew; savoury filled wontons; Javanese chicken soup; pan-fried tuna with red chilli sauce; sweet potato and vegetable satay; and ricotta, guava and chilli ice cream.
A modern, must-have classic for your shelves.
Born in Sumatra, Indonesia, Sri Owen moved to Britain in 1964 and is an internationally renowned author, lecturer and cook whose admired and authoritative books include The Rice Book (winner of the André Simon award), Indonesian and Thai Cookery, Indonesian Regional Food and Cookery and Healthy Thai Cooking. Since she was first published in 1976, Sri has become the foremost authority on Indonesian cuisine in Britain and is one of the ‘grandes dames’ of the British food scene. She was awarded the Lifetime Achievement Award at the Guild of Food Writers in 2017.