William Wongso’s Flavors of Indonesia is a masterpiece of culinary literature. It is perfect for the adventurous home cook who wants to try their hand at authentic techniques, or for the food history buff interested in the stories behind the spice trade.

William’s hidden wonder is adding kerisik (grated coconut toasted until dark brown and oily). He said this is the "umami bomb" most home cooks skip.

The final chapter of this hypothetical PDF would not be a recipe, but a manifesto.