Cookery writer David Scott has collaborated with Surya Winata, Indonesian restauranteur, to produce this book which contains 190 recipes. Indonesian cookery reflects a diversity of cultural and historical influences, absorbing from the Chinese a respect for the intrinsic value of every ingredient and from the Indians and Arabs their skill in the use of fragrances and spices. This book includes rice and noodle dishes, soups, salads, and recipes for poultry, fish and meat. There are also sections on cooking methods and ingredients, customs and traditions, suggested menus, and a glossary of Indonesian cookery terms.