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Paon: Real Balinese Cooking

Paon: Real Balinese Cooking
Original language
    Hardie Grant
    Publication date
    • cooking
    • traditional snack
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                    Direct from the traditional home kitchens of Bali, Paon is a cookbook 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: everyday Bali, modern Bali, agricultural Bali. This is an essential cookbook for lovers of Indonesian food and culture. Paon is written by two Balinese locals who share a love of their heritage cuisine, though through different backgrounds. Tjok Maya Kerthyasa is an Indonesian-Australian writer living in Ubud, Bali. After a successful career in Sydney writing for Australian Gourmet Traveller, she has returned home with a mission to document her grandmother’s recipes and become a bridge of understanding Balinese cuisine, both for outsiders and future Balinese generations. Maya is joined by Chef I Wayan Kresna Yasa, a Nusa Penida native whose cooking experience extends to Chicago and New York, and in Bali he helped to launched the lauded Room4Dessert and is now the Executive Chef for the Potato Head Family, one of Indonesia’s most successful hospitality brands. In his time with the group, he has opened Kaum, an Indonesian restaurant focused on tribal recipes across the archipelago; and Ijen a zero-waste sustainable seafood restaurant.