Cooking of Indonesia and the Philippines: Sensational Dishes from an Exotic Cuisine, with 150 Authentic Recipes Shown Step-By-Step in 750 Beautiful Photographs - Hardcover

This compehensive new book not only includes a range of traditional and lesser-known dishes from the two regions, but discusses their origins with a fascinating introduction to the history, landscapes and traditions of both countries.Over 150 deliciously aromatic, spicy and occasionally fiery recipes, all explained step by step with over 500 beautiful colour photographs.

Ghillie Basan's books include The Middle Eastern Kitchen, Vietnamese, The Food and Cooking of Malaysia and Singapore and Turkish Cooking. Ghillie is a regular contributor to the Sunday Tribune and Sunday Herald in Scotland. Vilma Laus trained at the Cordon Bleu Cookery School and worked for 26 years as the principal cook and house-keeper of the late Sir and Lady Maxwell Joseph, founder of Grand Metropolitan Hotels Ltd. Vilma now runs her own catering business, specializing in Filipino, Chinese and French cuisine. Terry Tan's 2003 book Asian Cooking won the award for Best Asian Cookbook in the World by Gourmand World Cookbook Awards. He has appeared in many television programmes and is the Editor-at-Large for Wine & Dine magazine.