PAON: REAL BALINESE COOKING

Sharing more than 80 dishes, alongside essays and beautiful photography capturing Balinese life, culture and food, Tjok Maya Kerthyasa and I Wayan Kresna Yasa shine a light on the depth and diversity of the island’s cuisine. With dishes ranging from elaborate ceremonial cuisine such as Bebek Betutu (Ubud-style smoked duck) to dishes that rely only on the simplest ingredients enjoyed at their unadorned best, such as Be Panggang (grilled spiced snapper), Paon reveals a largely untold story of food and culture.