The Food of the Philippines: Authentic Recipes from the Pearl of the Orient (Periplus World Food Series) - Hardcover

Alejandro, Reynaldo; Fernandez, Doreen G.; Alvina, Corazon S.; Reyes, Millie

Hardcover

ISBN 10: 9625932453 ISBN 13: 9789625932453

Publisher: Periplus Editions, 1999

Synopsis

Excerpt from Part 1: What is Filipino food? Is it adobo -- which has a Spanish name, yet covers chicken, pork, vegetables or even seafood stewed in vinegar and garlic, and is thus unlike any Spanish adobado? Or is it pansit -- noodles of many persuasions, found on many tables and utilizing local ingredient, yet obviously of Chinese Origin? Or would it be sinigang -- the sour broth allied to similar Southeast Asian soup-stews -- that's cooling in hot tropical weather? Could it even be the omnipresent fried chicken -- sometimes marinated in vinegar before it is fried? Or arroz caldo -- a chicken congee that is popular even on airlines as comfort food? Could it be all of the above? Where did it all begin, where did it all come from and how did it develop?

About this title

About the Author:

In addition to managing his own catering company, Reynaldo G. Alejandro works as an author, lecturer and professional cook. He lives in New York City.

Luca Invernizzi Tettoni, an internationally acclaimed photographer, lived and worked in Asia from 1973 until is death 2013. Among his many books on Asian culture are Tropical Asian Style, Thai Style, and Filipino Style.

About this edition

• Publisher: Periplus Editions
• Publication date: 1999
• ISBN 10: 9625932453
• ISBN 13: 9789625932453
• Binding: Hardcover
• Number of pages: 120