Sri Owen's Indonesian Food

'Indonesian Food' is the most comprehensive account of this ancient, exotic and
varied cuisine ever published. Sri Owen, the world's leading authority, provides
over 100 mouthwatering recipes, from staples and basics to food for festivals
and special occasions. All recipes have fascinating introductions which place
them in their regional and cultural settings and are easy to follow.
The book is split into two parts – in part one a series of introductory chapters
examine the role of food in Sri's life, in Indonesian culture and society, with
recipes to accompany. Part two explains the essential ingredients and
techniques of Indonesian cookery, with notes on availability and substitutions
and discussions of modern developments, again with the relevant recipes and
variations to accompany each technique.
Painstakingly researched, and complemented by the superb photography of Gus
Filgate, this book captures all aspects of this diverse culinary culture.
Sri’s 'Indonesian food' has just won best Asian cookbook in the UK at the
Gourmand Food Awards

About the author

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 food in Britain and is one of the ‘grandes dames’ of the British foodie scene. She was awarded the Lifetime Achievement Award at the Guild of Food Writers Awards, 2017.