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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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.
Read Less
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Seller's Description:
Fair. This item is in overall acceptable condition. Covers and dust jackets are intact but may have heavy wear including creases, bends, edge wear, curled corners or minor tears as well as stickers or sticker-residue. Pages are intact but may have minor curls, bends or moderate to considerable highlighting/ writing. Binding is intact; however, spine may have heavy wear. Digital codes may not be included and have not been tested to be redeemable and/or active. A well-read copy overall. Please note that all items are donated goods and are in used condition. Orders shipped Monday through Friday! Your purchase helps put people to work and learn life skills to reach their full potential. Orders shipped Monday through Friday. Your purchase helps put people to work and learn life skills to reach their full potential. Thank you!
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Seller's Description:
Near Fine in Near Fine dust jacket. 1584794518. Signed by both authors on title page! Near Fine (excellent) overall condition. No noteworthy defects. No markings.; Color Photographs; 231 pages; Signed by All Authors.
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Seller's Description:
Oshima, Neal. Fine in Fine jacket. 4to-over 9¾"-12" (USA) 1st printing. No markings, Fine in Fine unclipped dust jacket. Boards, 232pp, colour and B&W photos mostly of foodstuffs, presparation of food and prepared dishes. This is an excellent book on Philippine cookery with more than 100 unique recipes. 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. (3.1 JM HOQ 103/b1.
