Kari A. Cornell and Merry Anwar, «Cooking the Indonesian Way: Includes Low-Fat and Vegetarian Recipes»
Lerner Publishing Group | ISBN: 0822541270 | January 2004 | 72 Pages | 4,5 Mb
The world’s largest archipelago, Indonesia is made up of over seventeen thousand islands. Located along the lines of ancient trade routes, Indonesian culture has been saturated by the cultures of many different countries from around the world. With staples such as rice, saté, and gado-gado salad, Indonesian menus feature tropical fruits and vegetables grown throughout the islands and savory spices such as cumin and turmeric.
“These cookbooks feature recipes for such traditions fare as lamb kebabs, as well as lower-fat and vegetarian dishes. Introductory sections on each country's culture and cuisine provide excellent material for school reports. Glossaries of exotic ingredients and substitutions for hard-to-find items are included. Most recipes require extensive adult supervision.” – The Horn Book Guide