Paon: Real Balinese Cooking
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.
Praise for Paon: Real Balinese Cooking
"In Carey’s lovely new book, “Lanka Food,” she explains and demystifies the cooking she learned from her Sri Lankan mother’s side of her family." -Joe Yonan, The Washington Post
"In Carey’s lovely new book, “Lanka Food,” she explains and demystifies the cooking she learned from her Sri Lankan mother’s side of her family." -Joe Yonan, The Washington Post
"Another cookbook of the year contender. From Kashmiri food to Nepalese, Gill tells the right stories and the recipes are simply superb. No small task considering the difficulty Americans have navigating food from this part of the world. A superb cookbook."--Andrew Zimmern, Andrew Zimmern's Spilled Milk