Cook Indonesian
Cookbooks Food & Drink Young Adult Non-Fiction Illustrated Reference Healthy Cooking Indonesian Cuisine Southeast Asian Cookbooks
“Cook Indonesian” by Agnes de Keijzer Brackman is the go-to English-language gateway to the archipelago’s vibrant flavors. First released in 2005, this updated edition adds 20 brand-new recipes to the original lineup, giving you more than 100 step-by-step dishes that move from everyday nasi goreng to elaborate rijsttafel feasts. Every recipe is kitchen-tested for Western supermarkets, so galangal, kencur, and kaffir lime are spelled out with easy-to-find substitutes, while still honoring the authentic balance of hot, sour, sweet, and salty that makes Indonesian food addictive. Full-color photographs and clear illustrations walk you through pounding spice pastes, folding banana-leaf packets, and mastering the quick wok-fry techniques that separate good from great.
What sets this copy apart is its like-new interior: no previous owner’s notes, no splatters, no dog-eared corners—just crisp, clean pages and a tight spine that will lie flat on the counter while you cook. The book’s compact paperback format fits in a tote bag yet stays open when weighted, making it practical for students, gap-year travelers, or home cooks who want a single, reliable volume rather than a shelf of specialty titles. Indexing by both English and Indonesian names means you can look up “satay” or “sate” and land on the same page, while nutritional sidebars and menu-planning charts help modern cooks keep meals balanced and week-night friendly.
For collectors, this 2005 edition is already becoming harder to find in good condition, especially with the bonus recipe supplement intact. Whether you’re hunting for a parent-friendly introduction to Southeast Asian cooking, a culturally rich gift for a young adult leaving for college, or a health-minded way to add more plant-forward, gluten-free tofu and tempeh dishes to your rotation, “Cook Indonesian” delivers restaurant-level taste with home-kitchen ease.
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