Archipelagic Cooking Blueprint
Having established Bumbu Bali – one of Bali’s most renowned restaurants – and confirmed his place as a prominent culinary figure on the Island of the Gods, Heinz Von Holzen recently added another book to his portfolio of seven published cookbooks and two photography books. Also published by Marshall Cavendish, the new book is titled “A New Approach to Indonesian Cooking”.
The launch of Holzen’s latest culinary book was held on 23rd October at Periplus Kemang bookstore in Villa Kemang, Jakarta. After a short introductory welcome by Von Holzen, the event saw a cooking demonstration followed by a book signing and a meet-and-greet session with the man himself.
“A New Approach to Indonesian Cooking” includes more than 100 authentic Indonesian recipes from the archipelago’s many regions, deliciously highlighting the many unique flavours from each region thanks to the country’s diverse cultural influences and the use of famous spices.
From savoury fried rice, deliciously rich meat stews to temptingly sweet desserts, all of the recipes detailed in this book can be prepared using readily accessible equipment and ingredients. An established chef himself, Von Holzen also shares the use of more modern approaches to these dishes to produce equally – if not more – desirable flavours with amazing results.
The detailed instructions and clear explanations in this book grant any discerning home cook the finesse to dish out authentic Indonesian delicacies using both traditional and contemporary cooking methods. Von Holzen primarily includes techniques that are applicable for cooking not only Indonesian food, but other types of cuisine as well.
