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Paon. Real Balinese Cooking
ISBN: 9781743797532
(HB - E)
€
Direct from the traditional home kitchens of Bali, Paon is a showcase 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. This is an essential cookbook for lovers of Indonesian food and culture.
Tjok Maya Kerthyasa has hosted culinary-based events, starred in an Indonesian food-based web series called Masakan Rumah, and has spoken about Balinese cooking for various media platforms.
I Wayan Kresna Yasa trained and worked in the US for six years, cooking at the likes of Acadia in Chicago and New York's Blue Hill Stone Barns.
Both cooks work for Indonesian lifestyle and hospitality group Potato Head, creating culinary tours for visiting chefs with Room4Dessert's Will Goldfarb.
The goal of Paon is to show the depth and breadth of the cuisine - and for readers to feel empowered to cook the recipes at home.
Maya and Wayan were raised in homes with traditional kitchens and are well placed to explore the universe of micro-cuisines between and around their two villages.
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