Memories of Philippine kitchens : stories and recipes from far and near

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. 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. From the chefs of a popular NYC restaurant, a cookbook celebrating Filipino cuisine’s origins and international influences—includes photos. 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 the cuisine and culture of the Philippines. 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. 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 A living history What is Filipino food? Memories of Nanay and Iba Food that was always ours Food that was borrowed and made our own Treasured family recipes Christmas: a merging of traditions Changing landscapes : discovering the Filipino palate Where do we go from here? 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. Presents a look at Filipino cuisine, culinary traditions, and culture documenting popular classic dishes, as well as regional specialities, from the Philippines in more than one hundred recipes