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The Food & Cooking of Indonesia & the Philippines: Authentic Tastes, Fresh Ingredients, Aroma And Flavor In Over 75 Classic Recipes

Ghillie Basan, Vilma Laus




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 | #6241191 in Books |  Aquamarine |  2007-07-11 | Original language:English | PDF # 1 |  11.31 x.75 x9.28l,2.43 | File type: PDF | 160 pages

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||1 of 1 people found the following review helpful.| Good overview|By P. Nadkarni|The recipes are reasonably well done, though I would have liked to see greater coverage of the sambals: there are at least a dozen sambals in Indonesian cooking, but only recipes for a couple are provided. (The recipe for the famous Sambal Oelek - simply red chillies, salt, lime juice, a little lime peel and sugar- is omitted.)

It is tru|About the Author|Ghillie Ba an has worked all over the world as a cookery writer, journalist, and restaurant critic. She is Cordon Bleu trained and has written a number of highly acclaimed books, including the bestselling Flavours of Morocco and Tagines & Cousco

Discover the mouthwatering and unique flavours of two distinctive yet complementary Asian cuisines, with a collection of 80 deliciously authentic recipes.



You easily download any file type for your gadget.The Food & Cooking of Indonesia & the Philippines: Authentic Tastes, Fresh Ingredients, Aroma And Flavor In Over 75 Classic Recipes   |  Ghillie Basan, Vilma Laus.Not only was the story interesting, engaging and relatable, it also teaches lessons.

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