Summary:
"Nieuw volledig Oost-Indisch kookboek" by J. M. J. Catenius-van der Meijden is a culinary guidebook written in the early 20th century. The book focuses on Indonesian cuisine, specifically featuring comprehensive recipes for a complete Indonesian rice table, including various dishes such as stews, desserts, and sauces. With a structure designed for practicality, it outlines both ingredients and preparation methods clearly, making it suitable for both novice cooks and seasoned chefs interested in mastering these dishes. The opening of the cookbook includes a foreword that outlines the practical organization of the recipes. It emphasizes the importance of listing ingredients before the cooking instructions for ease of preparation. The author addresses the different cooking practices of Indonesian kitchen staff in comparison to European methods and expresses gratitude to those who contributed to the collection of recipes. The work sets the tone for a detailed exploration of Indonesian culinary practices, highlighting the cultural blend present in the recipes while preparing the reader for the forthcoming rich and diverse food offerings of the Indonesian cuisine. (This is an automatically generated summary.)