The Philippine Cookbook - Softcover
Here is the cookbook that presents to America the cooking of the Philippines, an extraordinary classic cuisine adapted to the specific requirements of the U.S. kitchens. In it you’ll find adobo—a rich marinated stew of chicken or pork, succulently flavored with vinegar and soy sauce; pancit guisado—sautéed noodles laced with crunchy vegetables, thinly sliced sausage, and baby shrimp; estofado—prepared with burnt sugar sauce; and ginataan—meat prepared with coconut milk.
Reflecting the best elements of the cooking of Malaysia, China, and Spain, which form the ethnic base of the 7,000 Philippine Islands, this cuisine is not only marvelously tasteful, but quick and easy to prepare, as well as light and nutritious—perfect for the health-mind American with more imagination and taste than time or budget.
If you’re looking for a whole new array of tastes and textures in appetizers, rice, meat, fish entrees, noodles and vegetarian dishes, salads, condiments, and desserts, you’ll find your palate wonderfully stimulated by The Philippine Cookbook.
Reflecting the best elements of the cooking of Malaysia, China, and Spain, which form the ethnic base of the 7,000 Philippine Islands, this cuisine is not only marvelously tasteful, but quick and easy to prepare, as well as light and nutritious—perfect for the health-mind American with more imagination and taste than time or budget.
If you’re looking for a whole new array of tastes and textures in appetizers, rice, meat, fish entrees, noodles and vegetarian dishes, salads, condiments, and desserts, you’ll find your palate wonderfully stimulated by The Philippine Cookbook.
"synopsis" may belong to another edition of this title.
About the Author:
Reynaldo Alejandro, a young Filipino-American, is a cook, caterer, dancer, choreographer and author. He was the coordinator of food arrangements for the recent Philippines display at Bloomingdale's in New York. He makes his home in Manhattan.
"About this title" may belong to another edition of this title.
- PublisherPerigee Books
- Publication date1985
- ISBN 10 039951144X
- ISBN 13 9780399511448
- BindingPaperback
- Number of pages256
- IllustratorLuisa Abelardo Arguelles
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Book Description Paperback. Condition: new. Luisa Abelardo Arguelles (illustrator). Paperback. Here is the cookbook that presents to America the cooking of the Philippines, an extraordinary classic cuisine adapted to the specific requirements of the U.S. kitchens. In it youll find adoboa rich marinated stew of chicken or pork, succulently flavored with vinegar and soy sauce; pancit guisadosauteed noodles laced with crunchy vegetables, thinly sliced sausage, and baby shrimp; estofadoprepared with burnt sugar sauce; and ginataanmeat prepared with coconut milk. Reflecting the best elements of the cooking of Malaysia, China, and Spain, which form the ethnic base of the 7,000 Philippine Islands, this cuisine is not only marvelously tasteful, but quick and easy to prepare, as well as light and nutritiousperfect for the health-mind American with more imagination and taste than time or budget. If youre looking for a whole new array of tastes and textures in appetizers, rice, meat, fish entrees, noodles and vegetarian dishes, salads, condiments, and desserts, youll find your palate wonderfully stimulated by The Philippine Cookbook. Surveys Philippine culture and its cuisine, describes the basic elements of Philippine cooking, and presents a variety of recipes--adapted for American kitchens--for creating uniquely Philippine dishes. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780399511448
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The Philippine Cookbook
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