Fire Islands
Recipes From Indonesia
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- $ 57.900,00
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- $ 57.900,00
Descripción editorial
A collection of enchanting, unusual yet accessible dishes ... from the refined cooking of Java to the spicy heart of Sumatra and over the water to the festival foods of Bali.
Steep verdant rice terraces, ancient rainforest and fire-breathing volcanoes create the landscape of the world's largest archipelago. Indonesia is a travellers' paradise, with cuisine as vibrant and thrilling as its scenery.
For these are the original spice islands, whose fertile volcanic soil grows ingredients that once changed the flavour of food across the world. On today's noisy streets, chilli-spiked sambals are served with rich noodle broths, and salty peanut sauce sweetens chargrilled sate sticks. In homes, shared feasts of creamy coconut curries, stir-fries and spiced rice are fragrant with ginger, tamarind, lemongrass and lime. The air hangs with the tang of chilli and burnt sugar, citrus and spice. Eleanor Ford gives a personal, intimate portrait of a country and its cooking, the recipes dynamic yet achievable, and the food brought to life by stunning photography.
PUBLISHERS WEEKLY
As a youngster, British food writer Ford (Samarkand) often travelled to Indonesia with her architect father, and here she builds upon her childhood memories in a spirited and flavorful roundup of 100 recipes culled from Java, Sumatra, and elsewhere within the world's largest archipelago. Dishes are geared around the Indonesian dining practice of having four or five small plates, along with rice, served at room temperature. The heat, instead, comes from the spices, and more often than not from a spice paste called bumbu. Beef rendang, for example, employs a bumbu composed of eight flavorings, including ginger and Asian shallots, to enhance brisket simmered in coconut milk. Indeed, the creaminess of coconut milk is a constant in fiery fare such as scallops gulai and a vegetable curry called olah olah. A section titled "Awakening the Senses" features seven different sambals (chilli paste condiments), ranging from an intense red chilli version to a strawberry variation that pairs well with fish. And to cool the palate, a chocolate and lemongrass ice cream from Bali is featured among the dessert offerings. Those who like it hot will want to dive into this fascinating collection.
