The Indonesian Vegetarian Table
$48.00
- Hardcover
224 pages
- Release Date
31 March 2026
Summary
Petty Pandean-Elliott, the acclaimed Indonesian chef, author and food consultant, celebrates the regional dishes of the Indonesian archipelago through approachable and delicious vegetarian recipes. This collection makes Indonesian cooking both practical and inspiring. From fiery sambals and crisp pickles to warming stews and vibrant vegetable dishes, each recipe showcases the beauty of Indonesia’s plant-based traditions.
Dishes such as Gado-Gado with Peanut Sambal, Jackfruit Rendang, …
Book Details
| ISBN-13: | 9781837291113 |
|---|---|
| ISBN-10: | 183729111X |
| Author: | Petty Pandean-Elliott |
| Publisher: | Phaidon Press Ltd |
| Imprint: | Phaidon Press Ltd |
| Format: | Hardcover |
| Number of Pages: | 224 |
| Release Date: | 31 March 2026 |
| Weight: | 890g |
| Dimensions: | 246mm x 189mm x 24mm |
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What They're Saying
Critics Review
As featured in Guardian Food Quarterly and Waitrose FOOD
‘Petty Pandean-Elliott’s approach preserves the authentic soul of Indonesian vegetarian cuisine while transforming its often earth-toned image into something vivid, luminous, and refined. By opening this tradition to a global audience, the book moves effortlessly between the exotic and the familiar, resonating across a wide spectrum of emotions.’ – Shinobu Namae, Chef, L’Effervescence, Tokyo
‘Rooted in tradition yet delivered with a modern spin, these dishes are simple, comforting and flavourful.’ – Guardian
‘A fascinating read and sumptuously produced, just like its sister book, The Indonesian Table. It’s a book I’ll be savouring.’ – Charlotte Pike MBE, author and food & drink expertPraise for Petty Pandean-Elliott:‘It is truly remarkable for a talented chef to also be a sensational storyteller.’ – Julien Royer, chef-owner of three-Michelin-starred Odette Restaurant
About The Author
Petty Pandean-Elliott
Petty Pandean-Elliott is an award-winning Indonesian chef, writer, and culinary consultant based in the UK. A pioneering voice in modern Indonesian cuisine, she has served as a judge for Asia’s 50 Best Restaurants and World’s 50 Best Restaurants. A member of the Guild of Food Writers, her work has been featured in BBC Good Food, Conde Nast Traveler, Jakarta Globe and other international publications, championing Indonesia’ rich culinary heritage on the global stage.
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