Coconut & Sambal: Recipes from My Indonesian Kitchen

London chef and food writer Lee brings an intimate knowledge of Indonesian cuisine to this stunningly photographed debut collection of recipes gathered from the author’s Indonesian grandmother and from cooks Lee met traveling through the island nation. The title is inspired by two staples of Indonesian cuisine—coconut in its many forms, and sambal, a ubiquitous chili sauce. She begins with a chapter devoted to snacks like kerupuk, a popular Indonesian cracker that Lee enlivens with kafir lime leaves and peanuts. Soups include an aromatic broth with spiced meatballs. An entire chapter is devoted to vegetable, tofu, and tempeh dishes, such as Gado-Gado (which means “mix-mix” in Indonesian), a peanut sauce–enriched mélange of vegetables, tempeh and tofu. Beef is rarely browned in Indonesian cooking but rather stewed, which, says Lee, requires non-native cooks to toss long-learned “culinary techniques out the window.” Indonesian food can have a kick to it, and Lee offers heat level guides for most of her recipes. Other useful touches include an Indonesian pantry list and recipes grouped by gluten-free, vegan, and other dietary preferences. This sumptuous collection is perfect for home cooks and armchair travelers alike. (Oct.)