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4 Local Warehouse Cooking and Food- Oceania
3 Remote Warehouse Cooking and Food- Oceania

Memories of Philippine Kitchens

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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 dij 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.

About the Author

Amy Besa and Romy Dorotan are the owners of the Purple Yam restaurant in Brooklyn. They are the former owners of Cendrillon. They live in Brooklyn.

Product Details

ISBN:
9781584799733
Author:
Besa, Amy
Publisher:
Stewart, Tabori and Chang
Author:
Dorotan, Romy
Subject:
Pacific Rim
Subject:
Cooking and Food-Oceania
Edition Description:
Cloth
Publication Date:
20120501
Binding:
Hardback
Grade Level:
from 8 up to 17
Language:
English
Illustrations:
200 full-color photographs
Pages:
232
Dimensions:
9 x 10 in 2.97 lb
Age Level:
from 13 up to 99

Related Subjects

Cooking and Food » Regional and Ethnic » Indonesian
Cooking and Food » Regional and Ethnic » Oceania
Cooking and Food » Regional and Ethnic » Southeast Asian
Health and Self-Help » Self-Help » General
Metaphysics » Healing
Religion » Comparative Religion » General

Memories of Philippine Kitchens New Hardcover
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Product details 232 pages Stewart, Tabori, & Chang - English 9781584799733 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.
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