Book description
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Insider advice on ancient seaside and cliff-top temples,
strolling through rice terraces, learning traditional music and
dance, and discovering hidden beaches.
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Where to find; the richest Balinese textiles, traditional
Bali dance performances, classic handcrafts, unique paintings, and
the best fresh fruit juices.
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Insightful commentary on the history and culture of both
islands, Bali's religious and spiritual identity, arts and
architecture, and a Balinese and Indonesian language guide.
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Opinionated reviews. No bland descriptions and lukewarm
recommendations. Our expert writers are passionate about their
destinations--they tell it like it is in an engaging and helpful way.
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Exact prices listed for every establishment and activity--no
other guides offer such detailed, candid reviews of hotels and
restaurants. We include the very best, but also emphasize moderately
priced choices for real people.
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User-friendly features including star ratings and special
icons to point readers to great finds, excellent values, insider
tips, best bets for kids, special moments, and overrated experiences.
After first visiting Bali in 2003,
Jen Lin-Liu
travels to the island frequently and has written about Bali and Lombok
for numerous publications including
The New York Times
and
Travel + Leisure
. She is the author of
Serve the People: A Stir-Fried Journey Through China
(Harcourt, 2008) and a forthcoming book about the food of the Silk Road
(Riverhead Press). She lives in Beijing, where she lives in the old
traditional neighborhoods near the cooking school and restaurant she
owns, Black Sesame Kitchen.
Candice Lee has lived in Beijing for the past five years and
has worked as a manager and cooking instructor at Black Sesame Kitchen
for three years with previous experience working with HIV/AIDS,
research, and event managing. She explores, eats, and scrappily finds
her way through as many new places as possible (usually by bicycle).
