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contents

Dedication and Thanks

Introduction

chapter one

Sacred Ceremonial Cuisine: Food of the Gods

chapter two

The Balinese Kitchen: Hearth and Home

chapter three

Traditional Village Foods: Cooking in the Compound

chapter four

Snacking on Bali: Warung, Markets and Banana Leaf Wrappers

chapter five

The Balinese Bumbu: A Sacred, Powerful Paste

chapter six

Breakfast in the Morning of the World

chapter seven

Dewi Sri and the Cult of Rice

chapter eight

The Hanging Ketupat Basket: Rice on the Run

chapter nine

Babi Guling and the Balinese Pig: From Secular Sausages to Sacrificial Offerings

chapter ten

Bebek Betutu: The Balinese Duck

chapter eleven

The Village Chicken: Ayam Kampung

chapter twelve

Seduced by Saté: The Balinese Twist

chapter thirteen

Seafood in Bali: Bounty of the Ocean

chapter fourteen

The Perils of Penyu: Ritual and Dietary Turtle Meat

chapter fifteen

Bali: Emerald Vegetarian Garden of Eden

chapter sixteen

The Sweet Life: The Balinese Palate Falls in Love

chapter seventeen

Fruits of Bali: Nectar from the Trees

chapter eighteen

Sacred Refreshments: Smooth Healing Ambrosia

chapter nineteen

Traditional Village Drinks: Creeping Green Vines and Sweet Ginger Tea

chapter twenty

Sweet Spirits, Hot Arak Nights and the Gods of Wine

chapter twenty-one

Kopi Bali: The Heavenly Coffee

Balinese Equipment

Balinese Ingredients

Balinese Resource Guide

Index