“Owen, well-known authority on Indonesian cooking, serves up another delightful culinary memoir. The recipes in the first three chapters follow her journey from childhood in Indonesia to London, where she moved in 1964, and beyond. Two big chapters on basics and techniques provide classic Indonesian recipes as well as Owen’s more contemporary interpretations.” — Library Journal

“Sri Owen’s impressive The Indonesian Kitchen … is an ambitious book by an authority on Indonesian food. What makes the book work so well are not only the excellent classic…and modernized recipes and personal history she includes in the book, but also the wonderful photographs by Gus Filgate that capture the vibrant ingredients, people and food of Indonesia. This is a cookbook that is rich in context, not only how and when a dish was eaten, but the memories that go with it.” — Super Chef

“Sri Owen, a one-time BBC broadcaster and now one of the grande dames of Britain’s culinary scene, may not be well known to Americans, but she is a dogged sleuth at the very top of her game. Framing it for the cocktail crowd, she’s Ted Haigh, David Wondrich, and Jeff Berry rolled into one…Her field? Indonesian cookery. Others have written about the foodways of these Pacific islands, but when you want to get right to the source, read no further than Sri Owen’s books…Her latest book, Sri Owen’s Indonesian Food, contains a 29-page spread on satay alone…In clear, engaging prose, Owen introduces ingredients, techniques, and dishes of the Indonesian archipelago…the book is packed with fresh takes on Pacific islands cookery.” — Rowley’s Whisky Forge