did-you-know? rent-now

Amazon no longer offers textbook rentals. We do!

Tamu A Guest at the Bornean Table


Tamu A Guest at the Bornean Table

  • ISBN 13:


  • ISBN 10:


  • Format: Hardcover
  • Copyright: 01/15/2022
  • Publisher: Marshall Cavendish Cuisine

List Price $85.33 Save

Rent $48.15
Added Benefits of Renting

Free Shipping Both Ways Free Shipping Both Ways
Highlight/Take Notes Like You Own It Highlight/Take Notes Like You Own It
Purchase/Extend Before Due Date Purchase/Extend Before Due Date

List Price $85.33 Save $0.85

New $84.48

Usually Ships in 3-5 Business Days

We Buy This Book Back We Buy This Book Back!

Included with your book

Free Shipping On Every Order Free Shipping On Every Order

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

Extend or Purchase Your Rental at Any Time

Need to keep your rental past your due date? At any time before your due date you can extend or purchase your rental through your account.


Little has been written about the cuisines of Borneo, the fourth largest island in the world, occupied by three nations, Malaysia, Indonesia and Brunei.Fascinated by its history, astonishing biodiversity and peoples, Koh spent four years travelling across the island to meet some of the myriad communities contributing to its culinary landscape, from indigenous ethnic groups, like the Iban, Dusun, Murut, Malays and Banjarese, to settlers like the Chinese, Javanese and Bugis. The result is the rich, engaging and kaleidoscopic Tamu: A Guest at the Bornean Table, written as a travelogue with food firmly at its core. More than just culinary information and recipes, Tamu also sheds light on the lives, culture and traditions of the people who make up this fascinating land. It is also rich with information on the lesser-known botanicals that form the foundation of the island’s local cuisines.As with his previous three literary endeavours, this book is sumptuous with food and location photographs, all of which were executed by Koh, who also designed the book.

Supplemental Materials

Read more