Description

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.

Paon: Real Balinese Cooking

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Hardback by Tjok Maya Kerthyasa , I Wayan Kresna Yasa

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Short Description:

Direct from the traditional home kitchens of Bali, Paon is a cookbook of true Balinese food and recipes.Sharing more than... Read more

    Publisher: Hardie Grant Books
    Publication Date: 04/05/2022
    ISBN13: 9781743797532, 978-1743797532
    ISBN10: 1743797532

    Number of Pages: 288

    Non Fiction , Food & Drink

    Description

    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.

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