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Fire Islands: Recipes from Indonesia

Fire Islands: Recipes from Indonesia

By Eleanor Ford

Most popular

says

Author Eleanor Ford is a rising star of the food-writing world and this, her second book, is a joy to read and cook from. She spent time as a child in Bali and Java with her family, and has traveled widely in the archipelago since. Her love of the country and her appreciation of its varied cuisine shines through; her writing is wonderfully evocative. Beautiful landscape and recipe shots and creative design complete the impressive package.

from the publisher

Steep verdant rice terraces, ancient rain forest and fire-breathing volcanoes create the landscape of the world's largest archipelago. Indonesia is a travellers' paradise, with cuisine as vibrant and thrilling as its scenery. For these are the original Spice Islands, whose fertile volcanic soil grows ingredients that once changed the flavor of food across the world. On today's noisy streets, chilli-spiked sambals are served with rich noodle broths, and salty peanut sauce sweetens chargrilled sate sticks. In homes, shared feasts of creamy coconut curries, stir-fries and spiced rice are fragrant with ginger, tamarind, lemongrass and lime. The air hangs with the tang of chilli and burnt sugar, citrus and spice. Eleanor Ford gives a personal, intimate portrait of a country and its cooking, the recipes exotic yet achievable, and the food brought to life by stunning photography.
Original Publisher
Murdoch Books
Date of publication
2019
ISBN
1911632043

Features & Stories

Author Profile: Q&A with Eleanor Ford, author of The Nutmeg Trail

Author Profile: Q&A with Eleanor Ford, author of The Nutmeg Trail

Author Eleanor Ford talks to ckbk about how she researched Fire Islands and The Nutmeg Trail, the enduring appeal of spices, and her work as a “culinary detective, finding clues from recipe names, methods, and tastes to trace their stories and ancient links.”

Recommended by

Mark Mardell

Journalist

Marvellous Indonesian food, a newish acquisition, which I am steadily cooking my way through, pestle and motar in hand.