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Indonesian Cooking:     more books (91)

The Exotic Kitchens of Indonesia: Recipes from the Outer Islands by Copeland Marks, 1993-01-25 Indonesia (Cookery Around the World) by Kusuma Widjaya, Roland Marske, 1995-04-27 Asia's Undiscovered Cuisine by Rosemary Brissenden, 1982-03-12 Cuisines of Southeast Asia: Thai, Vietnamese, Indonesian, Burmese & More (California Culinary Academy) by Jay Harlow, 1994-02 Food of Bali (P): Authentic Recipes from the Island of the Gods (Food of the World Cookbooks) by Heinz Von Holzen, Lother Arsana, 1996-12-15 Taste of Indonesia: Recipes from the Spice Islands by Ph.D. Helena Soedjak, 2001-11-09 Indonesian Cuisine by Esly Vandeweevdt-Schieffalars, 1998-08-04 Finger Licking Different: Dutch, Caribbean, Indonesian and South American recipes by C Gittens, 2007-10-19 Recipe and Craft Guide to Indonesia (World Crafts and Recipes) by Kayleen Reusser, 2010-06-15 THE BEST OF SAINSBURY\'S ORIENTAL COOKING - OVER 300 RECIPES INCLUDING CHINESE, INDIAN, JAPANESE AND INDONESIAN by Unknown, 1990 Indonesian and Thai Cookery by Sri Owen, 1989-07-27 Indonesian Ingredients: Durian The Best of Indonesian Desserts by Yasa Boga Group, 2011-04-15 Home Chefs of the World: Rice and Rice-Based Recipes

lists with details

101. Indonesia Art, Cooking/Eating, Culture & Tradition, Travel Products And Achehnes
     Indonesia Art, cooking/Eating, Culture Tradition, Travel Products and Achehnese, view this site in English Chinese Simplified German Chinese  
     http://www.worldlanguage.com/Countries/Indonesia.htm
     
     Extractions: view this site in Microsoft Authorized Education Reseller, call for quotes Home Help Contact Us Privacy ... Checkout Super Bargains Computers / Notebooks Dictionary ESL-English as Second Language Games Gift Items! Handheld Dictionary Karaoke Keyboard Stickers Keyboards Kids Learn Microsoft Office Microsoft Windows Movies/Videos Software - Mac Software - Windows Spell Checking Translation More... Indonesia

102. Indonesian Recipes
     (Oh, and if you have a favorite indonesian recipe that you do not see here Cook until chicken is done. Put 1 spoon of the result above into each square.  
     http://www.indo.com/restaurants/recipe.html
     
     Extractions: I am a firm believer that a visit to a destination is not complete without a gastronomical tour of the culinary of the destination. And the tour can come in multiple axes: savoring its original concoctions, which often requires strong will power and stomach, as they may be so far from what your senses and your stomach are familiar with; or enjoying the destination's interpretation of other cultures palatial creations. After all, no Chinese restaurants in the United States nor Indonesian restaurants in the Netherlands will be exactly the same as those in China or Indonesia. For those of you who might want to introduce yourselves to these culinary treats, here are some recipes. Or they may be able to assist you in reliving the fond memory of your Balinese and Indonesian culinary tour in your own kitchen and dining room. (Oh, and if you have a favorite Indonesian recipe that you do not see here, please kindly share it with us - lots of dancing tastebuds will be very grateful.) Selamat makan. Note : Maybe related to the constant dialectic between self and society, unlike Wester culinary style, Indonesians do not eat their meals one dish at a time. The soup, salad, and main entrees are not served and savored one by one. Instead, they all come to the table at the same time. And, after piling a lot of rice on your plate, you soak the rice with the soup and the sauce of your

103. Algemeen - Aikbima
     Bert Mollet geboren in Surabaya, Indonesië. Ik ben van Frans/Nederlands/Javaanse afkomst. Op mijn achtste kreeg ik mijn eerste anglo (een kookpotje waarin  
     http://www.aikbima.nl/
     
     Extractions: geboren in Surabaya, Indonesië. Ik ben van Frans/Nederlands/Javaanse afkomst. Op mijn achtste kreeg ik mijn eerste anglo (een kookpotje waarin je houtskool stopt). Daarop leerde onze kokkie mij koken. Later in Nederland heb ik vooral veel geleerd van wijlen mijn oma deze was afkomstig uit Jogya en had uitstekende relaties met de keuken van de sultan daar. Zij heeft mij ingewijd in de Jogyase keukengeheimen. In 1980 ben ik in het Haagse begonnen met het geven van kook-cursussen en tevens tekst en uitleg over de diepere achtergronden, omgangsvormen en andere culinaire uitingen uit de archipel met de 10.000 eilanden. Kookboeken over deze keuken zijn er in voldoende mate te verkrijgen, maar het geheim van deze culinaire keuken schuilt in het bewust zelf te ruiken en te proeven tijdens het bereiden van de gerechten. Zo ga ik al 24 jaar met de dierbare recepten van mijn oma en met "gereedschap", de vijzel en de wadjan op pad om deze authentieke manier van koken, ook bij U in huis te brengen.

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