Bali Unveiled: The Secrets of Balinese Cuisine

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Marshall Cavendish Cuisine, 2008 - Cooking - 191 pages
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Highly acclaimed for its cultural art forms - the enchanting beauty of Bali is reflected in its unique cuisine. The book uncovers the mysteries of the Balinese cuisine that has been little explored before Chef Heinz von Holzen stepped foot on the island. Together with American author and Balinese cultural authority Fred Eisman Jr who has written several books on Bali's culture, Chef von Holzen delves further into the food culture of Bali, uncovering spices, ingredients and cooking techniques and unveils them all in this cookbook.

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About the author (2008)

David Dyergrew up in a coastal town in NSW, Australia, and graduated as dux of his high school in 1984. After commencing a degree in medicine and surgery at the University of Sydney, he soon decided it was not for him.

David went on to train as a ship's officer at the Australian Maritime College, travelling Australia and the world in a wide range of merchant ships. He graduated from the college with distinction and was awarded a number of prizes, including the Company of Master Mariners Award for highest overall achievement in the course. He then returned to the University of Sydney to complete a combined degree in Arts and Law. David was awarded the Frank Albert Prize for first place in Music I, High Distinctions in all English courses and First Class Honours in Law. From the mid-1990s until early 2000s David worked as a litigation lawyer in Sydney, and then in London at a legal practice whose parent firm represented the Titanic's owners back in 1912. In 2002 David returned to Australia and obtained a Diploma in Education from the University of New England, and commenced teaching English at Kambala, a school for girls in Sydney's eastern suburbs.

David has had a life-long obsession with the Titanic and has become an expert on the subject. In 2009 he was awarded a Commonwealth Government scholarship to write The Midni

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