Visser's Nederlandsch-Indisch Vegetarisch Kookboek

Step into a culinary world where Dutch colonial kitchens meet the vibrant produce of the Indonesian archipelago, all without a single bite of meat. First published in 1911, this guide was created for expatriate families seeking wholesome, plant‑based meals that could be prepared with the spices and oils available in the tropics. The author explains vegetarian principles, distinguishes between strict and more relaxed approaches, and offers practical advice on balancing flavor while respecting cultural and ethical considerations.

Readers will find a variety of recipes that transform local vegetables, beans, and tropical fruits into hearty stews, fragrant rice dishes, and delicate pastries, often using clove oil or olive oil as a buttery substitute. Each entry includes tips on measuring spices correctly—a crucial skill for those unfamiliar with the intense aromas of the region. The book captures a moment when vegetarianism was gaining momentum, providing a snapshot of early 20th‑century food culture for both home cooks and history enthusiasts.