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1 Home & Garden Cooking and Food- Indonesian

This title in other editions

Memories of Philippine Kitchens

by

Memories of Philippine Kitchens Cover

 

Synopses & Reviews

Publisher Comments:

"[Cendrillon is] daring, different and a sure remedy for the malady, too widespread these days, of dining déjà vu."-Frank Bruni, the New York Times

The essence of Filipino food has always remained somewhat secluded in the family kitchens of Filipino homes, passed down through the generations, melding native traditions with those of Chinese, Spanish, and American cuisines. With Memories of Philippine Kitchens Amy Besa and Romy Dorotan, owners and chef at Soho's popular Cendrillon restaurant, present a fascinating look at Filipino cuisine and culture. They have spent years tracing the traditions of the food of the Philippines, and here they share the results of that research. From Lumpia, Pancit, and Kinilaw to Adobo and Lehon (the art of the well-roasted pig), the authors document dishes and culinary techniques that are rapidly disappearing and in some cases unknown to Filipinos whether in the Philippines or abroad.

In addition to offering more than 100 unique recipes culled from private Filipino kitchens and their own acclaimed menu, Besa and Dorotan vividly document the role of food in Filipino society, both old and new. Filled with hundreds of sumptuous photographs by the esteemed Filipino photographer Neal Oshima and colorful stories of food memories from the authors and other notable local cooks, the book is a joy to peruse both in and out of the kitchen.

Synopsis:

In the newly revised and updated Memories of Philippine Kitchens, Amy Besa and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinating—and very personal—look at Filipino cuisine and culture. From adobo to pancit, lumpia to kinilaw, the authors trace the origins of native Filipino foods and the impact of foreign cultures on the cuisine. More than 100 unique recipes, culled from private kitchens and the acclaimed Purple Yam menu, reflect classic dishes as well as contemporary Filipino food. Filled with hundreds of sumptuous photographs and stories from the authors and other notable cooks, this book is a joy to peruse in and out of the kitchen.

Synopsis:

The owners and chef at Soho's popular Cendrillon restaurant present a fascinating look at Filipino cuisine and culture. They document dishes and culinary techniques that are rapidly disappearing and offer more than 100 unique recipes.

About the Author

Both Philippines natives, Amy Besa and Romy Dorotan own and operate Cendrillon, a popular restaurant they opened in New York in 1995, where Dorotan is the highly acclaimed chef.Neal Oshima is the principal photographer of more than two dozens books on Philippine and Asian culture, seven of which have won Philippine National Book Awards. He lives in the Philippines.

Product Details

ISBN:
9781584794516
Author:
Besa, Amy
Publisher:
Stewart, Tabori, & Chang
Photographer:
Oshima, Neal
Author:
Dorotan, Romy
Subject:
Social life and customs
Subject:
Cooking
Subject:
Philippines
Subject:
Pacific Rim
Subject:
Regional & Ethnic - Pacific Rim
Subject:
Philippines Social life and customs.
Subject:
Cookery, philippine
Subject:
Cooking and Food-Oceania
Subject:
General Cooking
Copyright:
Edition Description:
Cloth
Publication Date:
November 2006
Binding:
HARDCOVER
Grade Level:
from 8 up to 17
Language:
English
Illustrations:
200 full-color photographs
Pages:
232
Dimensions:
10.00 x 9.00 in
Age Level:
from 13 up to 99

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Related Subjects

Children's » General
Cooking and Food » General
Cooking and Food » Regional and Ethnic » Indonesian
Cooking and Food » Regional and Ethnic » Oceania
Cooking and Food » Regional and Ethnic » Southeast Asian

Memories of Philippine Kitchens Used Hardcover
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Product details 232 pages Stewart, Tabori, & Chang - English 9781584794516 Reviews:
"Synopsis" by , In the newly revised and updated Memories of Philippine Kitchens, Amy Besa and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinating—and very personal—look at Filipino cuisine and culture. From adobo to pancit, lumpia to kinilaw, the authors trace the origins of native Filipino foods and the impact of foreign cultures on the cuisine. More than 100 unique recipes, culled from private kitchens and the acclaimed Purple Yam menu, reflect classic dishes as well as contemporary Filipino food. Filled with hundreds of sumptuous photographs and stories from the authors and other notable cooks, this book is a joy to peruse in and out of the kitchen.
"Synopsis" by , The owners and chef at Soho's popular Cendrillon restaurant present a fascinating look at Filipino cuisine and culture. They document dishes and culinary techniques that are rapidly disappearing and offer more than 100 unique recipes.
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