The Indonesian Vegetarian Table
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This is a vibrant exploration of Indonesia's deeply rooted plant-forward cooking. Drawing on traditions from across the archipelago, this collection of about 80 recipes highlights the extraordinary range of vegetables, legumes, fruits, and fermented foods that shape Indonesian home cooking.
Organized by ingredient (tender greens, hearty vegetables, tofu and tempeh, grains and legumes, mushrooms, ferments and pickles), the book develops from small dishes and condiments to more substantial meals. Recipes demonstrate the layered spices, aromatics, and textures that define the cuisine.
Alongside the recipes are notes on ingredients, substitutions, and pantry staples that help guide cooks unfamiliar with Indonesian cooking. A practical introduction and a flavorful reminder that the region's culinary traditions have long embraced vegetable-centered meals.
Hardcover. Color photographs throughout.
Published on April 2, 2026
