In this comprehensive, highly illustrated introduction to the food of Indonesia, Eleanor Ford presents 100 recipes that demonstrate the diversity of the region’s cuisine, from Sumatran Beef Rendang to Javan Spiced Tempah, and from Balinese Green Bean Lawar to Malukun Blackened Snapper. She also offers advice on preparing a Bumbu, the spice paste that forms the basis of most of the dishes featured.