Chef Petty Pandean-Elliott grew up on Sulawesi and in Jakarta and explains that "each flavour and memory has shaped the way I cook today." In The Indonesian Vegetarian Table, she presents a vibrant cuisine that she believes is "under-represented globally." Whole sections are devoted to tofu, tropical fruits, and tempeh--a traditional Indonesian fermented soybean product. Special symbols designate vegan, gluten-free, and 30-minute (or less) recipes. Even where there are many ingredients, some potentially challenging to source, the instructions are straightforward.
There are twists on familiar favorites (adding coconut milk and nutmeg to mashed potatoes, for instance) and fusion food--Baked Cheesecake with Fermented Cassava; Pasta with Tempeh, Chillies, Ginger, and Tomato Sauce. Sambal is a versatile, zingy condiment combining lime juice, bird's eye chilli, and garlic. Appealing recipes include Turmeric Tofu, Chickpea, and Kale salad; and Palm Sugar, Cashew, and Coconut Parfait. Reflecting the fact that Indonesian vegetarian food is a "full sensory experience," dishes are photographed on a variety of textured backgrounds: marble counters, wicker mats, and patterned tablecloths. The bright colors and bold flavors are sure to entice. --Rebecca Foster, freelance reviewer, proofreader, and blogger at Bookish Beck