Cookbooks
Petty's latest cookbook reveals the incredible range and depth of flavours available for vegetarian, vegans and anyone interested in exploring this hitherto unknown aspect of Indonesian cuisine. For all food lovers there are 100 recipes to try as meals in themselves or as complementary dishes at any dinner party. There is something for everyone interested to explore the food of the original spice islands from a native author who has travelled extensively across the 17,000 islands of Indonesia. It is a practical cookbook, using easy to find ingredients and sensible substitutes and tasty way to create healthy, satisfying meals.
Petty's very first cookbook is a deep dive into her personal background and birthplace of Manado. Famous for its intensely spices dishes, the cuisine of North Sulawesi makes full use of Indonesia's wide variety of herbs and spices. The book demonstrates both familiar and more exotic dishes but with easy to follow recipes. Notes Petty "It has been fun to shed light on my hometown cuisine."
A vivid introduction to the vibrant tastes, textures and colours of Indonesian cuisine with anecdotes and unique insights to the traditions and joyful abundance of flavours served across this vast tropical island country. The Indonesian Table is both a fun guidebook and a reference work - clearly written on everything, whether condiments or cooking techniques, local ingredients or suitable alternatives - to encourage the reader to explore a rich range of regional dishes, traditions and modern variations in salads, snacks, soups, satays, curries, noodles, seafood, meat and poultry, desserts and drinks.
Petty Elliott draws inspiration from the many popular dishes served by vendors plying the streets and wet markets of Jakarta.
This book features ingredients, cooking styles and influences from regions around Indonesia with links to Europe, the Middle East, India, Malaysia and China.
Over 200 pages of recipes with easy, practical instructions suited for any modern kitchen plus sensible alternatives when specific ingredients are not easily found. The author has been writing about Indonesian food for decades, consulting for leading establishments, and collaborating with top Indonesian and international chefs.