Indonesian Regional Cooking

Library Journal

Author of The Rice Book (LJ 2/15/94) and several other Indonesian cookbooks, Owen is on a mission to save an endangered species-the regional dishes of her homeland. Because Indonesia has no real restaurant tradition, and there has been little interest until recently in writing down recipes, many classic dishes are in fact likely to lapse into obscurity. Owen presents more than 100 traditional recipes arranged by region; although she has adapted and updated some dishes, they remain true to the authentic versions. The lengthy headnotes reflect the author's extensive, painstaking research. An ambitious and authoritative work, for most collections.

Barbara Jacobs

Owen writes with zeal about the gastronomic culture of her native land; she's quick to scold those who dare trespass on original recipes or otherwise defile what she calls "endangered cuisine." In a thoughtful series of long and short essays, spiked with more than 120 dishes, the author guides the reader to the major islands that constitute Indonesia; the variations in cuisine are eye-opening. Her desire to spread the word extends not only to specific recommendations for ingredient and spice substitutes, but also to techniques, including how to cook rice and open coconuts.