Paon Av Tjok Maya Kerthyasa, I Wayan Kresna Yasa

<P><B>Direct from the traditional home kitchens of Bali, <I>Paon</I> is a cookbook of true Balinese food and recipes.</B></P><P>Sharing more than 80 dishes alongside essays and beautiful photography capturing the life, culture and food from across this widely beloved island, Balinese locals Tjok Maya Kerthyasa and I Wayan Kresna Yasa shine a light on the depth and diversity of Balinese cuisine, with insight into food and worship, sacred fare, and zero-waste cooking.</P><P>Journey through rice fields, food forests, coastal towns and bustling markets in six chapters: Foundations; From the Fields; From the Land; From the Sea; From the Pasar; and Rare and Ceremonial.</P><P>With dishes ranging from elaborate ceremonial cuisine such as Bebek Betutu (Ubud-style smoked duck) to dishes that rely only on the simplest ingredients enjoyed at their unadorned best, such as Be Panggang (grilled spiced snapper), <I>Paon</I> reveals a largely untold story of the island: everyday Bali, modern Bali, agri