Chef Heinz von Holzen's unending love affair with Balinese food and the story of its preparation has entered a "new chapter" – in fact, eleven new chapters with the publication of his gorgeously presented latest cookery book "Bali Unveiled: The Secrets of the Balinese Kitchen."
Published by Times Edition – Marshall Cavendash Ltd Singapore (ISBN: 981-232-697-9), the book represents the definitive compendium of the whys and wherefores of the Balinese kitchen. Prepared with assistance from well known Balinese cultural authority Fred B. Eisman, von Holzen presents a valuable foundation understanding of the role that food plays in daily Balinese life and the Island's endless cycle of ceremonies and decoratively presented dishes known as banten joten - quite literally offerings to God.
Against this background of Balinese society's relationship to the bounty of its Edenic fields and pastures, the book provides recipes and preparation techniques for an exhaustive list of local recipes divided by major food groups.
A man with a long-standing love affair with Bali and its people expressed through his study and admiration of the Island's culinary traditions, Heinz von Holzen first came to Bali two decades ago from his native Switzerland. After stints heading the Food and Beverage departments of Bali's Grand Hyatt Hotel and Ritz Carlton, he embarked on a bold enterprise to establish the first internationally renowned Balinese restaurant. That restaurant - Bumbu Bali has flourished and became one of the most popular dining spots, winning awards from the local government for the unrivaled quality of Balinese cuisine.
A man who is as at home in the Balinese kitchen as he now is in the Balinese family room, Heinz's roots are now run deep in his adopted home via his marriage to his Balinese wife Puji, who partners Heinz in the restaurant and cooking school and is Mother to their teen-age son and chief food-tester, Fabian.
Heinz's artistic gifts are not limited to only the kitchen. A talented photographer whose pictures have graced a number of books and publications, his pictures of beautifully presented Balinese food and the people of Bali punctuate the pages of "Bali Unveiled: The Secrets of the Balinese Kitchen.".
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