Direct from the traditional home kitchens of Bali, Paon is a cookbook of true Balinese food and recipes.
Sharing more than 80 dishes alongside essays and beautiful photography capturing the life, culture and food from across this widely beloved island, Balinese locals Tjok Maya Kerthyasa and I Wayan Kresna Yasa shine a light on the depth and diversity of Balinese cuisine, with insight into food and worship, sacred fare, and zero-waste cooking.
Journey through rice fields, food forests, coastal towns and bustling markets in six chapters: Foundations; From the Fields; From the Land; From the Sea; From the Pasar; and Rare and Ceremonial.
If you are planning to go to Bali, check out his restaurant HOME by Chef Wayan.
Try Wayan’s popular Sambal Mata – recipe here.
