Publisher Description

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.

Author Biography

Eleanor Ford is a food writer and a cook who uses food as a means to explore culture and understand the world. A 'culinary detective', as Yotam Ottolenghi describes her. She is the winner of numerous awards, including an Edward Stanford Travel Writing award and three Guild of Food Writers awards, the most recent of which she won for her third book, The Nutmeg Trail. Alongside writing about food, Eleanor gives talks about it across the globe including regular lectures on spice for The Smithsonian. She lives in London. @eleanorfordfood

'Eleanor Ford's passion shines through her beautiful and picturesque writing.' Guild of Food Writers Awards

Review

This is not just a beautiful and hunger-stoking cookbook, but also a fantastic way to travel from your kitchen to one in Indonesia.
This book has real spirit, bold flavours and beautiful words to boot. In short: it has it all.
- Meera Sodha, best-selling author of Fresh India and Made in India

Long Description

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 exotic yet achievable, and the food brought to life by stunning photography.

Details