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 New York's 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 ...
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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 New York's 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. The authors document dishes and culinary techniques that are rapidly disappearing. 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. The recipes are mesmerisingly illustrated by sumptuous photography by acclaimed Filipino photographer Neal Oshima and colourful stories of food memories from the authors and other notable local cooks.
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