This award-winning cookbook by William Wongso explores the diverse culinary traditions of the Indonesian archipelago and was named "Best Book of the Year" at the 2017 Gourmand World Cookbook Awards.
Beyond recipes, William’s PDF would be famous for its technical drawings and "Master Tips."
At the heart of Indonesian cooking lies the bumbu —the spice paste. In this book, Wongso demystifies the art of balancing flavors. He showcases how the simple act of grinding shallots, garlic, chilies, galangal, and turmeric creates the foundation for the country’s most beloved dishes. This award-winning cookbook by William Wongso explores the
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His path to culinary mastery is as unique as his heritage. Wongso initially intended to follow in his father's footsteps, pursuing a career in film and photography. However, his father's passion for cooking ignited his own interest, leading him down a different path. His culinary journey began in 1972 with the opening of a bakery in downtown Jakarta. He then traveled the world, learning from sidewalk food vendors and eventually training in pastry, baking, and other disciplines at prestigious institutions like Le Cordon Bleu in Paris and schools in Switzerland, the Netherlands, Germany, France, and Italy. This global education, combined with his deep-rooted Indonesian heritage, gives him a unique perspective on his native cuisine. He showcases how the simple act of grinding
William said you can judge an Indonesian chef by one simple dish: Ayam Goreng (Fried Chicken). Not the flour-dredged KFC style, but the Ungkep method – boiling the chicken in turmeric, coriander, garlic, and lemongrass water until the flesh is falling apart, THEN frying it briefly.
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"Flavors of Indonesia: William Wongso’s Culinary Wonders" acts as a comprehensive guide to the archipelago's diverse culinary landscape, curated by renowned culinary diplomat William Wongso [1]. The work explores regional specialties—from Sumatra to Java—and highlights the complex, multicultural influences of spices, sambals, and traditional cooking techniques [2]. Discover the authentic flavors of Indonesia by exploring William Wongso's culinary works.
Optional regional items:
As an advisor to the Presidential Secretariat Office, Garuda Indonesia, and even Gordon Ramsay (whom he once taught the authentic way to make Rendang), Wongso uses this book to fulfill his mission of bringing 30 traditional Indonesian culinary icons onto the global stage.