Tamu: A Guest at the Bornean Table

Nicely written in florid prose, a travelogue and the author's culinary interpretations of what he has seen, visiting cooks and kitchens on his trips to Borneo. But I am left with the question, is this how it should taste, meaning are these dishes, made with his recipes recognizable by the natives? Or are they simply his version, or the interpretation of the person who showed him? When buying a book on a regional or national cuisine, one would certainly want recipes that produce results that would impress a native. Great photography by the author, but many are washed out from cheap printing.