Things to know about: Paon by Maya Kerthyasa and Wayan Kresna Yasa
/We are beyond excited to see this book come to life! Congratulations Maya Kerthyasa and Chef Wayan Kresna Yasa!
Maya said: “Chef Wayan and I have been on a bit of an adventure together. An adventure that has resulted in a book titled Paon—recipes, stories and essays that celebrate the food culture of our ancestral land, Bali. With photographs by the unstoppable Martin Westlake and illustrations by yours truly. We can’t wait to share it with you.”
Sharing more than 80 dishes alongside essays and beautiful photography capturing the life, culture and food from across this widely beloved island, Paon shines a light on the depth and diversity of Balinese cuisine, with insight into food and worship, sacred fare, and zero-waste cooking.
With dishes ranging from elaborate ceremonial cuisine such as Bebek Betutu (Ubud-style smoked duck) to dishes that rely only on the simplest ingredients enjoyed at their unadorned best, such as Be Panggang (grilled spiced snapper), Paon reveals a largely untold story of the island: everyday Bali, modern Bali, agricultural Bali.
“A lot of recipes going back centuries were given to us from the Hindu gods and translated into dishes. They’re not written down. That’s why we cook complex and labour-intensive meals and give cooking so much love and attention. We also believe that the energy put into offerings for the gods will translate into good karma."
Maya Kerthyasa
