Ebook , by Vivienne Kruger
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, by Vivienne Kruger
Ebook , by Vivienne Kruger
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Product details
File Size: 3599 KB
Print Length: 304 pages
Publisher: Tuttle Publishing (April 22, 2014)
Publication Date: April 22, 2014
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B00IHGVGIY
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Amazon Best Sellers Rank:
#1,010,843 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
The author writes in convoluted repetitions making what could be a truly fascinating journey into the culinary arts of Bali into a rather boring mess. Having lived in Bali, in the villages, in a family home for two years, I found her book lacking in many respects. She forgets that the chicken and meat she buys in the store in a package has to be slaughtered before it makes it to her table. In Bali, the modern luxury of picking up a package in the supermarket does not exist and people do kill the chickens and meat by themselves. At least they always perform this with honor and prayers in a loving manner. I was really sadly disappointed in this book.
I don't know if I'd necessarily call this a cookbook. It's as much a book on the history and culture of Bali as it is about cooking. There is not a huge number of recipes in this book and, let's be frank, some are more about the culture than what a lot of us would consider cooking--Fried Dragonflies or "Holy Water" anyone? Other recipes are quite delightful such as Mixed Rice, or Grilled Ground Chicken in Balinese Spicy Sauce with Fresh Shredded Coconut and even Banana Fritters.This is a fascinating read on Balinese culture and I would highly recommend it to anyone interested in or planning on traveling to Bali. If you're just looking for Balinese food, it may or may not be right for you. There are almost no photos of the dishes, and that is very important to me when I'm trying to cook a totally unfamiliar cuisine. I like to be able to see what it's supposed to look like when I'm finished. Some of the recipes aren't as clear as I'd like, either. One recipe says to grill then young coconut for 5 minutes and then chop into cube sized pieces. Young coconut isn't something I typically cook with so I'm a little stumped. Do you grill it whole? Do you cut it in half and grill it? It's not very clear. There are multiple unfamiliar and hard to find ingredients as well, though there is a resource guide in the back of the book for places to buy Indonesian ingredients.Overall, while this is a fascinating book, it's probably not one I'll be going back to very often.I received a copy of this book from Tuttle Publishing for my honest review. All thoughts and opinions are my own.
I have to declare an interest, as I contributed eleven of the forty-seven recipes, and my daughter, Morny, contributed one, but despite this, and not because of it, I can highly recommend this book.It is a fast-paced delight to read and will transport you to a fascinating, magical island, my home, rich in history, rituals, and food. I cannot pick out any particular chapter as the best, as they are all so good, and give an easy, but in-depth, insight into the little-known world of Balinese cooking.I have no hesitation in recommending this book and welcome all of you who, having read all about it, would like to visit Murni's Warung, my restaurant in Ubud, to taste the real thing.Ni Wayan MurniOwner of Murni's Warung, Ubud, Bali. I have written numerous articles on Balinese art and culture and Secrets of Bali, Fresh Light on the Morning of the World by Jonathan Copeland and Ni Wayan Murni published by Orchid Press in 2010 and in its second print run. It is also available on my web site and Amazon Secrets of Bali: Fresh Light on the Morning of the World and as an ebook from my site.Murni's Very Personal Guide to Ubud by Ni Wayan Murni and photographs by Jonathan Copeland was published in October 2011 and is available as an ebook on my site and Amazon Murni's Very Personal Guide to Ubud.Ni Wayan Murni and Jonathan Copeland wrote From Tattoos to Textiles, Murni's Guide to Asian Textiles, All You Need to Know ... And More, which is an ebook available on my site and Amazon From Tattoos to Textiles, Murni's Guide to Asian Textiles All You Need to Know ... And MoreTo celebrate the 40th anniversary of Murni's Warung, Forty Delicious Years, Murni's Warung, Ubud, Bali, 1974-2014, From Toasted Sandwiches to Balinese Smoked Duck was published in 2014 and is available from my site.
Dr Kruger takes the reader on a journey of discovery in Balinese Food. I have read, enjoyed and learnt more about the history and culture of one of my favourite destinations. I have as yet only tried to make the Nasi Goreng, and of course the taste is not the same as when it is made in Bali.Balinese Food is not a cook book but a history of the culture and foods of Bali. The author provides the reader with an excellent insight and understanding of the cuisine and cultures of the people and the traditions of Bali.I recommend this book to those who are looking for more than a recipe book but an insight into this fantastic culture.
Kruger's book is an important contribution to the current trend in writing about food: setting eating and cooking customs into their broad social, economic, and religious contexts. In fascinating detail, and with abundant recipes, Balinese Food introduces readers to a very different world from the one most Americans know. It makes one want to go to Bali to see the culture and taste the food that Kruger so eloquently describes.
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