OverDrive would like to use cookies to store information on your computer to improve your user experience at our Website. One of the cookies we use is critical for certain aspects of the site to operate and has already been set. You may delete and block all cookies from this site, but this could affect certain features or services of the site. To find out more about the cookies we use and how to delete them, click here to see our Privacy Policy.
—-Selected by the New York Times as one of the best cookbooks of 2020—- Be transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes. 'An exciting and panoramic selection of dishes and snacks'– Fuchsia Dunlop, author of The Food of Sichuan Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal.
Lara uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia.
What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes. 'Start with Lara's fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake' – Yotam Ottolenghi, author of SIMPLE 'An incredibly delicious Indonesian meal on your table every time' – Jeremy Pang, chef and founder of School of Wok
—-Selected by the New York Times as one of the best cookbooks of 2020—- Be transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes. 'An exciting and panoramic selection of dishes and snacks'– Fuchsia Dunlop, author of The Food of Sichuan Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal.
Lara uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia.
What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes. 'Start with Lara's fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake' – Yotam Ottolenghi, author of SIMPLE 'An incredibly delicious Indonesian meal on your table every time' – Jeremy Pang, chef and founder of School of Wok
Due to publisher restrictions the library cannot purchase additional copies of this title, and we apologize if there is a long waiting list. Be sure to check for other copies, because there may be other editions available.
Due to publisher restrictions the library cannot purchase additional copies of this title, and we apologize if there is a long waiting list. Be sure to check for other copies, because there may be other editions available.
About the Author-
Lara Lee is an Australian chef and food writer of Chinese-Indonesian heritage. She is a regular contributor to Food52, the New York Times, Food & Wine, Bon Appetit and the Guardian. Her first book, Coconut & Sambal, was named one of the best cookbooks of 2020 by the New York Times, the Guardian, Eater, National Geographic and many more. When she's not cooking, you'll find her teaching Indonesian words to her little boy Jonah. A Splash of Soy is her second book. @laraleefood
Reviews-
July 20, 2020 London chef and food writer Lee brings an intimate knowledge of Indonesian cuisine to this stunningly photographed debut collection of recipes gathered from the author’s Indonesian grandmother and from cooks Lee met traveling through the island nation. The title is inspired by two staples of Indonesian cuisine—coconut in its many forms, and sambal, a ubiquitous chili sauce. She begins with a chapter devoted to snacks like kerupuk, a popular Indonesian cracker that Lee enlivens with kafir lime leaves and peanuts. Soups include an aromatic broth with spiced meatballs. An entire chapter is devoted to vegetable, tofu, and tempeh dishes, such as Gado-Gado (which means “mix-mix” in Indonesian), a peanut sauce–enriched mélange of vegetables, tempeh and tofu. Beef is rarely browned in Indonesian cooking but rather stewed, which, says Lee, requires non-native cooks to toss long-learned “culinary techniques out the window.” Indonesian food can have a kick to it, and Lee offers heat level guides for most of her recipes. Other useful touches include an Indonesian pantry list and recipes grouped by gluten-free, vegan, and other dietary preferences. This sumptuous collection is perfect for home cooks and armchair travelers alike.
November 1, 2020
In her first book, Indonesian Australian chef and food writer Lee presents a tempting collection of Indonesian recipes from snacks and sweets to stews and the ever-present relish called sambal. Lee's focus is on home cooking but she includes recipes for the country's beloved street food snacks and sweets. Dishes include spiced corn fritters, spiced meatball soup, vegetable and tempeh fried noodles, accompanied by suggestions for hard-to-find ingredients. This book has a more rustic vibe than Eleanor Ford's Fire Islands: Recipes from Indonesia but that doesn't mean the food isn't sophisticated; Lee thoroughly describes traditional techniques, along with sensible shortcuts and alternatives while instructing on the many influences on Indonesian cookery. Alongside each recipe is its country of origin, spice level, cooking how-to, and sometimes Lee's personal reflections. Notably, many recipes include vegetarian or vegan variations, and beautiful photographs accompany most dishes. VERDICT An excellent primer on an overlooked cuisine.--Devon Thomas, Chelsea, MI
Copyright 2020 Library Journal, LLC Used with permission.
Western Morning News
Alive with the fabulous flavours of Indonesia
Top Sante Health and Beauty
If you're wishing for distant shores, get a sense of the exotic rainforests, tropical seas and crowded markets of Indonesia by cooking up a storm with these tempting recipes
Title Information+
Publisher
Bloomsbury Publishing
OverDrive Read
Release date:
EPUB eBook
Release date:
Digital Rights Information+
Copyright Protection (DRM) required by the Publisher may be applied to this title to limit or prohibit printing or copying. File sharing or redistribution is prohibited. Your rights to access this material expire at the end of the lending period. Please see Important Notice about Copyrighted Materials for terms applicable to this content.
Please update to the latest version of the OverDrive app to stream videos.
Device Compatibility Notice
The OverDrive app is required for this format on your current device.
Bahrain, Egypt, Hong Kong, Iraq, Israel, Jordan, Kuwait, Lebanon, Libya, Mauritania, Morocco, Oman, Palestine, Qatar, Saudi Arabia, the Sudan, the Syrian Arab Republic, Tunisia, Turkey, the United Arab Emirates, and Yemen
You've reached your library's checkout limit for digital titles.
To make room for more checkouts, you may be able to return titles from your Checkouts page.
Excessive Checkout Limit Reached.
There have been too many titles checked out and returned by your account within a short period of time.
Try again in several days. If you are still not able to check out titles after 7 days, please contact Support.
You have already checked out this title. To access it, return to your Checkouts page.
This title is not available for your card type. If you think this is an error contact support.
There are no copies of this issue left to borrow. Please try to borrow this title again when a new issue is released.
| Sign In
You will be prompted to sign into your library account on the next page.
If this is your first time selecting “Send to NOOK,” you will then be taken to a Barnes & Noble page to sign into (or create) your NOOK account. You should only have to sign into your NOOK account once to link it to your library account. After this one-time step, periodicals will be automatically sent to your NOOK account when you select "Send to NOOK."
The first time you select “Send to NOOK,” you will be taken to a Barnes & Noble page to sign into (or create) your NOOK account. You should only have to sign into your NOOK account once to link it to your library account. After this one-time step, periodicals will be automatically sent to your NOOK account when you select "Send to NOOK."
You can read periodicals on any NOOK tablet or in the free NOOK reading app for iOS, Android or Windows 8.
