Memories of Philippine kitchens
Subtitle: stories and recipes from far and near
By: Amy Besa and Romy Dorotan ; photographs by Neal Oshima
Contributors: Dorotan, Romy
Edition: Rev. and updated.
Publisher: Stewart, Tabori & Chang
Published: 2012
Place of publication: New York
Language: eng
Number of pages: 239
ISBN-13: 9781584799733
Subjects: Philippine Cooking; Social life and customs
Other titles: Philippine kitchens
Description: 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. Here, the owners and chef at Soho's popular Cendrillon restaurant, present a 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 lechon (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 more than 100 unique recipes culled from private Filipino kitchens and their own menu, Besa and Dorotan document the role of food in Filipino society, both old and new.--From publisher description.
Notes: Previous ed.: 2006.

Includes bibliographical references (p. 234-235) and index.
Table of contents: title: A living history; title: What is Filipino food?; title: Memories of Nanay and Iba; title: Food that was always ours; title: Food that was borrowed and made our own; title: Treasured family recipes; title: Christmas: a merging of traditions; title: Changing landscapes : discovering the Filipino palate; title: Where do we go from here?