Bibliograph

Paon, real Balinese cooking, Tjok Maya Kerthyasa and I Wayan Kresna Yasa

Type

Label

Paon, real Balinese cooking, Tjok Maya Kerthyasa and I Wayan Kresna Yasa

Language

eng

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Paon

Oclc number

1259508703

Responsibility statement

Tjok Maya Kerthyasa and I Wayan Kresna Yasa

Sub title

real Balinese cooking

Summary

Direct from the traditional home kitchens of Bali, Paon is a cookbook of true Balinese food and recipes. Sharing more than 80 dishes alongside essays and beautiful photography capturing the life, culture and food from across this widely beloved island, Balinese locals Tjok Maya Kerthyasa and I Wayan Kresna Yasa shine a light on the depth and diversity of Balinese cuisine, with insight into food and worship, sacred fare, and zero-waste cooking. Journey through rice fields, food forests, coastal towns and bustling markets in six chapters: Foundations; From the Fields; From the Land; From the Sea; From the Pasar; and Rare and Ceremonial. With dishes ranging from elaborate ceremonial cuisine such as Bebek Betutu (Ubud-style smoked duck) to dishes that rely only on the simplest ingredients enjoyed at their unadorned best, such as Be Panggang (grilled spiced snapper), Paon reveals a largely untold story of the island: everyday Bali, modern Bali, agricultural Bali. This is an essential cookbook for lovers of Indonesian food and culture

Table Of Contents

Foundations -- From the fields -- From the land -- From the sea -- From the pasar -- Rare and ceremonial

Classification