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Acknowledgments

I would like to thank all those people whose whole-hearted support made this book possible. First and foremost. Mr. Peter Stettler, General Manager of Grand Hyatt Bali, for his unfailing and enthusiastic assistance throughout the preparation of this book. Cherrie and Desmond I till offered continuous personal support and photographic advice. Sharon Antis patiently spent hours helping put the recipes into shape. My thanks to all the chefs of the Grand Hyatt Bali, in particular, Wayan Widiana and Martin Graham and his team who were responsible for the preparation of the food. A special thank you to Brent Hesslyn, both for introductions and for the creation of all tableware used in the book. Thanks also to Puri Sakana Antiques Art Gallery and owner I Wayan Dupa Suciptra and woodcarver Ida Bagus Tilem for providing all the carvings used in the photographs. Finally, I would like to thank my editor, Wendy Hutton, whose professional expertise and long experience with Southeast Asian cuisines helped bring the work of all of us to the final stages.—Heinz von Holzen

All ceramics appearing in this book were designed and produced by Jenggala Keramik, Bantujimbar, Sanur, P.O. Box 3025, Denpasar, Bali, Indonesia. Telephone: 62 361 288147; facsimile: 62 361 287930.

Credits

Photos by Heinz von Holzen except pages 11, 17, 20, 23 by Rio Helmi, pages 6, 8, 10, 12-13 by R. Ian Lloyd, page 14, 19 by Eric Oey, page 21 by Fiona Nichols.