100 BEST FOOD OF JAKARTA

Bondan Winarno, Lidia Tanod, and Harry Nazarudin

Original Title: 100 Maknyus Jakarta

Jakarta is a ‘salad bowl’ for so many nations and ethnic groups. The non-natives in Jakarta bring in their respective national and regional cultural icons, including their culinary cultures. Now almost all traditional dishes from across Indonesia are represented in Jakarta. Unfortunately, at the same time, the typical food of Jakarta popularly known as Betawi food, have been increasingly pushed aside. Betawi dishes are actually easy to make and have their own time-tested competitive uniqueness that keeps them at bay from their faded glory.

In addition to variety of Betawi food, this book also gives you tips about selections of typical food from other parts of Indonesia worth tasting while you are in Jakarta. Bondan’s appearance on TV shows on culinary travel that was on air for nine years made him a celebrity in traditional cuisine. In this book, he is assisted by two qualified foodies: Lidia Tanod and Harry Nazarudin.

100 BEST STREET FOOD OF INDONESIA

Bondan Winarno

As a foodie who has tasted almost all of Indonesia’s traditional cuisine, Bondan attests that they belong to the category of dangerously delicious food. While some are extra spicy that may cause upset stomachs, there is just something extraordinary about Indonesian street food that makes people love it, and for a moment, forget all health considerations.

This book takes you on an exciting tour to taste a complex array of regional cuisines bound by the nation’s diversity. It gives you the culinary experience of one nation with millions of flavors!

100 BEST INDONESIAN TRADITIONAL FOOD

Bondan Winarno

Original Title: 100 Mak Nyus Masakan Tradisional Indonesia

Shortlisted from thousands of Indonesian traditional cuisines, each of these 100 bests comes with a story, a recipe and tips on where you can get them. Awarded as “Best in the World” by Gourmand World Cookbook Awards in 2014, this bestseller has been reprinted five times in Indonesia. Warning: don’t lick the pages!

KECAP MANIS: INDONESIA’S NATIONAL CONDIMENT

Bondan Winarno

A blend of soy sauce and palm sugar, kecap manis is as common a sight on Indonesian dining tables as rice. It is used in signature Indonesian dishes such as nasi goreng, tongseng, and semur. Like most other cultural traditions in Indonesia, kecap manis remains part of daily life, but a few people are aware of the interesting history of this national condiment. This book explores the world of kecap manis through folklore, anecdotes, and recipes, showcasing this unique creation of the exotic archipelago.

JALANSUTRA

Bondan Winarno

This book is an anthology of 116 columns and travel and street food previously published on Kompas Cyber Media. This collection summarizes the journey of Indonesian food culture.

LEMON GRASS: A TASTE OF ASEAN

Bondan Winarno

This book presents you with a collection of stories and recipes of ASEAN cuisines. Each of the ten ASEAN member countries contributed ten of their unique recipes.

100 BALI’s BEST TRADITIONAL FOOD

Bondan Winarno, Lidia Tanod, Harry Nazarudin

The book lists 50 Bali’s best traditional cuisines, with stories, recipes, and—in most cases—selected eateries where you can find the cuisine in question. This book includes 50 most popular eateries in the paradise island of Bali. It is a must for foodies from all over the world whenever they travel to Bali.

It is a sequel of Bondan’s best-selling books: 100 Best Indonesian Traditional Cuisines and 100 Best Jakarta Traditional Food. The first book won “Best in the World” mention in 2014 Gourmand Cook Book Awards presentation.

Bondan’s appearance on TV shows on culinary travel that was on air for nine years made him a celebrity in traditional cuisine. In this book, he is assisted by two qualified foodies: Lidia Tanod and Harry Nazarudin.

The Colourful Stories of Indonesian Cooking

Bara Pattiradjawane with illustrations by Rahma Adriani

A deliciously artistic book. This is a new cookery book by Indonesia’s celebrity chef Bara Pattiradjawane, in collaboration with one of Indonesia’s most dynamic designers, Rahma Adriani. This book will not only tantalize your tastebud, but will also be a feast to your eyes with artistic watercolour illustrations featuring flavourful and vibrant Indonesian dishes. The recipes featured in this book are Bara’s inpirations from delicacies he enjoyed eating since childhood and rediscovered when he became a professional chef 20 years ago. The recipes were prepared with Bara’s affinity and personal twists without changing its authenticity by using indigenous ingredients, herbs and spices.

THE JAVARA FEAST: INDONESIA ETHNIC INGREDIENTS FOR THE WORLD CUISINE

Helianti Hilman
Editor: Amanda Katili Niode

Mesmerized by the rich heritage of Indonesia’s Food Biodiversity and inspired by the dedication of indigenous farmers in keeping alive their food heritage, the author decided to shift her professional life and plunged into the journey of keeping alive such legacy and introducing the country’s remarkable food ingredients to the world. As an archipelagic nation WITH 17,000 islands, there is no simple description of Indonesia’s food diversity. Each origin treasures specific ingredients, flavors, culinary traditions and indigenous wisdom on food culture. This book will guide you through an astonishing selection of Indonesia’s ethnic food ingredients that are relevant for the world cuisine. These medleys not only deliver colorful flavors to your palates, but also provide nutritional benefits as an alternative to problematic modern diets.

SUSTAINABLE INDONESIA: A JOURNEY THROUGH LOCAL PRODUCT, AGRICULTURAL PRACTICES AND THE DAILY LIFE OF FARMERS

Simone Sapia, Irene Fornasiero, Francesca Castelo
Editor: Helianti Hilman

This books share the journey of young Italian photographer, anthropologist, and filmmaker through local products, agricultural practices and the daily life of farmers who undertake sustainable food production. Seen from the perspective of the foreigners, this book reveals the hidden practices of the food production system in Indonesia, from Sumatera, West Java, Kalimantan, and Bali. Featured practices include coffee, rice, sugar, honey and urban gardening. Through this book, the authors wish to share with the world on the simple yet meaningful life of the indigenous farmers in rural Indonesia and the challenges they face in dealing with modern lifestyle.

FRAGRANT RICE

Janet DeNeefe

Fragrant Rice is a lifestyle recipe book with a difference, full of family stories, descriptive detail and brimming over with an infectious enthusiasm. Janet DeNeefe assures us that a book on Balinese cuisine could never be an ordinary cookbook, as the secrets of this tropical island’s food are embedded in ancient myths and magic. The preparation of food is steeped in ritual, which she generously shares with us – along with many of the recipes handed down through generations of her Balinese husband’s family. Fragrant Rice also includes a foreword reflecting on the impact the 2002 Bali bombing had on the island and its people.

BALI: THE FOOD OF MY ISLAND HOME

Janet DeNeefe

Bali: The Food of My Island Home is a cookbook and an incredible photographic journey of Bali. Arresting images sit alongside the recipes and tell the story of this lush island and its people. The recipes will surprise and inspire and each one is accompanied by an insight into the local culture, while key Balinese ingredients are explained in an extensive glossary. Since 1984, Janet has been collecting Balinese recipes, teaching local cooking methods and heralding the delights of this colourful cuisine, and in this book she shares all that she has learned.

JAILOLO KITCHEN – WEST HALMAHERA GUSTATORY DELIGHTS

Maharasa Indonesia and West Halmahera Regional Government

Jailolo or known as Gilolo is located at the west shore of the island of Halmahera. It is known from long time ago as The Spice Island, the main source of the world spices. The rich volcanic soil and the tropical temperatures and monsoonal rains provide the perfect environment for a diversity of plants and animal species to live. The nature has provided the people with the abundant indigenous ingredients other than clove and nutmeg, such as coconut, sago, banana, palm sugar, cassava and philly nut.

The culinary culture of the people who lives on the east side of Indonesian Archipelago is significantly different than those who lives on the west. The type and species of the plant is different. The western people who came to trade such as Portuguese, Spanish, Dutch and English, also gives a lot of influence on Jailolo culinary culture. This book tells about the history, the culinary culture, the local ingredients, the traditional cooking method and their traditional recipes. The recipes provided by the local moms and elaborated in a modern way by professional chef. We hope all the delicious recipes that has been kept for hundred years can be learned and enjoyed by the people in the modern world.

FLAVOURS OF INDONESIA: WILLIAM WONGSO’S CULINARY WONDERS

William Wongso

This book begins by introducing readers to the regional specialties and characteristics of the world’s largest archipelago. Connoisseurs and foodies alike will appreciate the detailed descriptions of the culinary prizes in each region, complemented by their historical backgrounds. William Wongso will take you on a journey from the enchanting West to the mysterious East. You’ll retrace the religious, architectural and culinary ascendancy of royal Java as seen through the island’s royal cuisine. Learn more about old spices and fresh ingredients as you tread through local markets in Sumatra. Devour the zesty food of Sulawesi, and more.

As elsewhere across Southeast Asia, some of Indonesia’s most appetizing treats are to be found on its streets and in its alleys. Wongso shares his picks of the must-haves of street food and snacks in a dedicated chapter. Detailed descriptions of the most widely used ingredients and spices are provided. He then follows through with recipes and techniques applicable to modern kitchens. Go beyond the predictable lines of nasi goreng and sate and recreate some of Indonesia’s tastiest and most daring dishes in their original forms yet with contemporary presentations. Experience the true flavours of Indonesia.

PAPAYA FLOWER: MANADONESE CUISINE PROVINCIAL INDONESIAN FOOD

Petty Elliot

The classic dishes from this region are well known for their fiery flavours with beautiful colours of herbs, spices and tomatoes. The author, while celebrating such traditions, has taken a broader perspective, to bring a fresh approach, blending a unique local understanding of ingredients with modern cooking techniques. Petty has preserved the unique appeal of local herbs and spices within a modern context, with universal appeal.

CONTEMPORARY INDONESIAN FOOD

Petty Elliot

Indonesian cuisine is presented in a contemporary style in this book, capturing freshness and elegance using modern cooking techniques without losing the tradition, character and distinctive flavor of Indonesia. This little book is a collection of recipes from the author’s column in “NOW Jakarta” over the last three years. Some recipes are twisted using modern style, combining classic Italian and British cuisine, as inspired by her travels.

JAKARTA BITES

Petty Elliot

Jakarta is a megapolitan city with 25 million habitats including the suburb area. You can have a journey of taste of regional of Indonesian cuisine, which have been influenced by many other regions, including India, Arabic, European, Chinese and Malay. It is also largely influenced by Betawi cuisine, the cuisine of the indigenous of Jakarta people. You can enjoy these dishes without travelling around Indonesia, but by simply visiting the streets of Jakarta. Enjoy your own Jakarta bites at the convenience of your home kitchen with some authentic recipes and some with the author’s personal interpretation.

FROM MY KITCHEN TO YOURS: MY ASIA

Sandra Djohan

From My Kitchen to Yours: My Asia is about finding the roots of our Asian cuisine, from Thailand to Japan. Sandra explores the diversity of Asian cuisine, how each nation’s taste actually correlates with another; this diverse culinary culture that makes the dishes more delicious. This book explains the differences in that culture and how it affects Sandra’s ways of cooking. The variety enriches her impeccable technics and tastes, as she continues to explore the diverse spices and flavors in the surrounding area.

FROM MY KITCHEN TO YOURS: MY EARLY JOURNEY

Sandra Djohan

From My Kitchen to Yours: My Early Journey is a cookbook based on the incredible life journey of Sandra Djohan as a chef. This is her life story, her journey and her love of cooking and photography. It contains easy-to-make recipes that Sandra is familiar with. These recipes are passed down from her grandmother, father and members of her family. Very personal and touching, this book is somewhat a truthful voyage of how she becomes who she is today.

FROM MY KITCHEN TO YOURS: MY HERITAGE

Sandra Djohan

From My Kitchen to Yours: My Heritage is a detailed journey of finding recipes throughout the Indonesian archipelago, Sandra’s discovery of the diverse spices that create such a rich array of cuisine. The recipes are authentic and thrive with interesting cultural diversity. This book presents to you the recipes that reflect the palates of the nation.

FROM MY KITCHEN TO YOURS: MY STREETS

Sandra Djohan

From my Kitchen to Yours: My Streets tells captivating stories about the street food of Indonesia. Street food plays a dominant role in the culinary culture. It is the food that the majority of the population craves for. This book brings street food to the dining tables at home and makes it easier for the readers to relate and create. The book cultivates the importance of food as a bridge of relationship between people, instead of food as just a means of living.

FROM MY KITCHEN TO YOURS: MY MODERN INDONESIA

Sandra Djohan

From My Kitchen to Yours: My Modern Indonesia is about Sandra’s journey in finding the roots and her heritage. It’s about redefining Indonesian culinary culture and to make it acceptable in the International market. It’s about Sandra’s own solid foundation when creating a dish as well as reinventing the definition of cooking in her own terms.

POPULAR INDONESIAN CUISINE: OVER 100 RECIPES

Sisca Soewitomo

Indonesian cuisine, just like the country itself, stands out with its diversity and exoticism. For the most part, it is marked by intense vibrant flavours and it includes the richness of spices and herbs. Dishes such as the world favored spicy beef-stew, rendang from Sumatra, the ubiquitous soup, soto from Java, satay, the typical local barbequed meat on bamboo skewer, and rice that can be found in this book. These recipes are commonly enjoyed, at restaurants to modest food stalls. Sisca Soewitomo, a television personality known for her popular cooking shows, takes you on a trip around the archipelago and presents you with arrays of Indonesian dishes thickly colored by indigenous traditions.

INDONESIAN SNACKS AND DESSERTS: OVER 100 RECIPES

Sisca Soewitomo

This book presents over 100 recipes of sweet and savory snacks and desserts, sampling exotic palates of various parts of the archipelago. Indonesian cakes and snacks are characterized by the use of coconut and palm sugar for filling, topping and sauce. Some snacks are served at rituals, ceremonies and celebrations as part of the local tradition. The recipes are prepared using appealing shapes and presentations and have specially been designed for easy cooking with step-by-step instructions. Sisca Soewitomo is an Indonesian culinary figure who has published more than 150 bestseller cookbooks.

COOKING INSPIRATION

Vindex Tengker

Cooking Inspiration is more than just a cookbook. It is a combination of Chef Vindex Tengker’s experience, amazing culinary journey, and great passion. In addition to interesting culinary content, the book covers variety of topics presented in Indonesian and English. It provides you with 60 enchanted recipes with an up-to-date presentation. The recipes are manageable with easy to understand methods.

ICONIC INDONESIAN DISHES

Vindex Tengker

Chef Vindex Tengker puts Indonesia on a plate. Covering dishes from the length and breath of the Indonesian archipelago, Iconic Indonesian Dishes is Chef Tengker’s ode to the country he calls home. This cookbook features recipes of dishes he has personally compiled from his many trips to the different provinces and cities of Indonesia.

The recipes have been tested, and when appropriate, he includes suggestions and tips for replacement of indigenous Indonesian ingredients in places that are hard, so that wherever the reader may be, they can replicate the dishes with utmost authenticity and achieve success. Iconic Indonesian Dishes by Chef Vindex Tengker is a cookbook every admirer of Indonesian cuisine must have.

LEAF IT TO TEA

Santhi H. Serad

A land of well-watered, sun-drenched highlands, Indonesia is ideal for growing top-quality tea. This book relates the history of Indonesia’s contribution to the world of tea, from the pioneering plantations in the seventeenth century to the role of this refreshing, soothing beverage in contemporary Indonesian culture. The book includes recipes for various types of herbal teas and specialty tea beverages.

HOMESTYLE INDONESIAN COOKING

William Wongso and Hayatinus L. Tobing

This practical book gives you 40 classic recipes from Sumatra, Java, Madura, Bali, and Sulawesi. Known for the diversity of more than 300 ethnic groups, enjoy the home-cooked dishes from all over Indonesian archipelago.

FORGOTTEN GRAINS: ARTISAN-CRAFTED GLUTEN FREE BAKING & HEALTHY LIGHT MEALS

Mary Jane Edleson

This book explores the use of lesser known grains (both whole, ground and milled), accompanied by other healthy tubers, nuts, and seeds, and applied to delicious gluten-free baking and light meal preparations.

Edleson presents a complete guide of the critical culinary techniques to replicate and venture far beyond wheat-based baking. With a broad range of imaginative recipes from savory to sweet, this book is essential for anyone who wants to live or experiment with a gluten-free lifestyle.

CERITARASA WILLIAM WONGSO: KUMPULAN RESEP ALTERNATIF

William Wongso

After 30 years of uncovering Indonesia’s cuisine, William Wongso retells his experiences as a presenter at Ceritarasa William Wongso. These recipe collections will bring your home more flavour. By alternative, the ingredients can be simplified and modified accordingly to your convenient. The essence of elegance yet practical is one of the strength of William Wongso’s dishes.