Fire Islands: Recipes from Indonesia

by Eleanor Ford

A collection of enchanting, unusual yet accessible dishes ... from the refined cooking of Java to the spicy heart of Sumatra and over the water to the festival foods of Bali.Steep verdant rice terraces, ancient rainforest 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 flavour 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 dynamic yet achievable, and the food brought to life by stunning photography.

Genres: Cookbooks, Cooking, Food, Nonfiction, Asian Literature, Reference

401 pages, Kindle Edition

Published May 6, 2019

Reviews

[Cynnamon · Rating 4 out of 5]

A cookbook with many beautiful pictures and extensive descriptions not only of the recipes but also of Indonesia and the Indonesion life.

I marked a lot of recipes I want to try out. The recipe structures is very similar, so I'm curious if the taste of the food will be very uniform.

What is a bit inconvenient for me, though, is that in central Europe it will be difficult to find certain ingredients. But I will try my best to find the things I will need for my cooking venutres.

[Clara · Rating 5 out of 5]

I am really enjoying having this in my cookbook shelf. Most recipes are straightforward but keep the authenticity of indonesian cooking. This is teaching me that cooking (close to) authentic indonesian is not that hard and very fun to do. The trickiest part is often to find the ingredients, but you can easily find substitutes for them, and even if that takes away some of the "true" flavours, it stays delicious. Ford also suggests substitutes in her book for ingredients that are typically hard to find.

Most recipes consist of a key step which is making the bumbu paste. If you have a good working blender, this should actually not be very easy, and the rest will go like a breeze. Some recipes, such as the coconut milk chicken, were quick to make and are weekday meals for me. However in other cases, such as with Laksa or Beef Rendang, the fun is in gathering all the ingredients and taking your time to get out all of those fantastic flavours. It will be worth it.

[Tory · Rating 5 out of 5]

Delicious, easy-to-follow recipes with the unique flavors of Indonesia, including descriptions of ingredients, serving suggestions, stories about Indonesia, and many beautiful photos. I liked the unusual layout of the chapters -- by taste you might be craving (rich & creamy, dry & aromatic, tangy, street food, etc.) rather than main ingredient (which you could find, if you desired, by searching for chicken, fish, etc., in the index). A great addition to my cookbook collection.

[Edie Lee · Rating 4 out of 5]

Full disclosure: I have not tried any of the recipes. Despite the fact that its British author reworked the dishes to make them easier for a Western kitchen, many of the ingredients are a challenge to obtain.

But this didn’t matter to me because just looking at the pictures was a pleasure. And in a the preparation of the meals there’s much it learn about Indonesia.

I already loved Indonesian food. Reading about the ingredients and the marvelous meals they created made my mouth water. The photographs were so vivid I felt each dish had been prepared just for my delectation.

So mostly I recommend the book as eye candy. Hopefully, the recipes are as tasty as they look But no promises .

[BookLover · Rating 5 out of 5]

Stunning book and amazing, authentic food! I was able to recreate the taste of my Indonesia trip. I desperately would like to return, but this book helped make me feel like I was there--and that will have to suffice for now! I also appreciated the diversity of the recipes, from main courses to snacks and desserts. I've looked for years for a book on Indonesian cooking, and here at last is a gorgeous one brimming with delicious food!

[Elizabeth Judd Taylor · Rating 5 out of 5]

The recipes look delicious, the photography is lovely, and there are sections on the history and eating traditions of various regions, as well as information about spices and ingredients. I’m looking forward to making food from this book!

[James · Rating 3 out of 5]

A decent collection of English adapted recipes with some cooking and storage tips. Missing is any kind of organized pantry recommendations and the major cuisines are mentioned, but not covered in any detail.

[Aileen · Rating 4 out of 5]

Bought together with Samarkand book. Try ayam taliwang..the tastiest chicken that i ever taste!

[Aasinathena · Rating 5 out of 5]

Love this book !!! Very good set of recipes and beautiful memoir-ish notes !

[Zell Murdy · Rating 3 out of 5]

Interestingly organized, beautiful pictures, lacking in a solid pantry section and I think I would have preferred traditional organization. But overall a good cookbook.

[Caroline · Rating 5 out of 5]

Another fabulous recipe book from Eleanor Ford. Love it

[Liquidlasagna · Rating 3 out of 5]

they have a coconut and lime lead omelette, and you use duck eggs for flavor

I mildly like it for the 15-20 coconut recipes

it's definitely a book under the radar

[Allison · Rating 4 out of 5]

Delicious and easy to follow, with gorgeous visuals and plating ideas. I especially appreciate the menu suggestions and what other things you can pair with a dish. The cover looks really nice on my cookbook shelf too.

[Charles Eldridge · Rating 5 out of 5]

This book opened my eyes to Indonesian cuisine and culture. What a wonderful journey - with exceptionally accessible recipes. I have enjoyed everything that I have made from this book. I use it in partnership with the equally fantastic “Cocount & Sambal” and “Paon” for Indonesian inspiration.