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Memories of Philippine Kitchens [Hardcover]

By Amy Besa, Romy Dorotan & Neal Oshima (Photographer)
Our Price $ 34.00  
Retail Value $ 40.00  
You Save $ 6.00  (15%)  
Item Number 447409  
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Item Specifications...

Pages   232
Est. Packaging Dimensions:   Length: 1" Width: 10" Height: 9.25"
Weight:   3 lbs.
Binding  Hardcover
Release Date   Nov 1, 2006
Publisher   "Stewart, Tabori and Chang"
ISBN  1584794518  
EAN  9781584794516  

Availability  0 units.

Item Description...
A close-up look at Filipino cuisine, culinary traditions, and culture documents popular classic dishes, as well as regional specialities, from the Philippines in more than one hundred innovative recipes, accompanied by a discussion of the the role of food in Filipino society, entertaining anecdotes and culinary reminiscences, and more than two hundred full-color photographs.

Publishers Description
"[Cendrillon is] daring, different and a sure remedy for the malady, too widespread these days, of dining dj vu."-Frank Bruni, the New York Times

Buy Memories of Philippine Kitchens by Amy Besa, Romy Dorotan & Neal Oshima from our Christian Books store - isbn: 9781584794516 & 1584794518

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More About Amy Besa, Romy Dorotan & Neal Oshima

Register your artisan biography and upload your photo! Both Philippines natives, Amy Besa and Romy Dorotan own and operate Cendrillon, a popular restaurant they opened in New York in 1995, where Dorotan is the highly acclaimed chef.

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Product Categories
1Books > Subjects > Cooking, Food & Wine > General   [7182  similar products]
2Books > Subjects > Cooking, Food & Wine > Regional & International > Asian > Pacific Rim   [17  similar products]
3Books > Subjects > Cooking, Food & Wine > Regional & International > International   [242  similar products]

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Reviews - What do our customers think?
Three stars for the pictures, but.....  Nov 9, 2008
I really needed a traditional Filipino cookbook. It's cool that they turned Filipino dishes into something fancy and pretty. As far as recipes are concerned; some looks good, some looks questionable (coconut milk on dinugooan?). I noticed they made their chicken adobo with coconut milk, which is fine (though I'm not used to this) but the rice that supposed to compliment this has a complicated recipe. It has bamboo shoots and shiitake mushrooms in it. I'm disappointed that some of my favorite dishes weren't included like binagoongang baboy, mechado, embutido, pancit palabok, pancit bihon and lumpiang prito. I also find it funny that they've completely shied away from the recipe for puto, although I do agree that a good one is a rare find. It seems that this book has either missing favorites or altered the recipes to cater a different audience. It's interesting that the authors has a restaurant in SoHo, NY, which probably explain the alterations. I wish I knew that before buying the book because I would have reevaluated my decision.
Authentic Recipes  Oct 28, 2008
The cook is a native of the Ilo Ilo region. And she is gushing joy over this book. Clearly the authors have visited particular locales to directly source recipes of reknowned dishes. The challenge for us in farther climes is to assemble the ingredients ! Fresh bangus is not to be found upon our penguin infested rock. Yet this book is an absolute MUST BUY for lovers of Asian cusine, and perhaps the gold-standard of Philippine cook-books. The presentation and photographs are positively brilliant. To the authors I can only say salamat po. The cook is happy, and now I am in the 'good books' too, he he he !!!
Must buy!  May 26, 2008
I would like to thank you for your great service! I got my products in great shape! I have friends who also own this wonderful product, and they have great comments about this book. The recipes are very authentic and true to what the Philippines would serve. It is great that the recipes are also translated where Filipino-Americans would be able to understand the English equivalent of certain ingredients. This book is also great for portraying the origins of most every Filipino dishes. All I can is...this book is very much worth to own! Buy it!
Best book on Filipino cuisine  Mar 30, 2008
Simply one of the best books about Filipino cuisine out there. I love the concept of showcasing each region as well as the painstaking research that went into this.

The headnotes in each chapter provide so much color and context to the recipes that follow them. If you ask me, they outshine the recipes themselves.

As someone who grew up in the Philippines and now resides in the US, this 'cookbook' made me so nostalgic for the food that I grew up with, especially the ones I will never find here in the US.
I'm an Australian Filipino, born in the Phillipines but raised in Australia. Therefore, my knowledge in Filipino food is minimal & somewhat 'westernised'. This book has helped me relearn the essences of filipino cuisine. The authors have their own restaurant Cendrillion in New York, I have been admiring there work from their website [...] since I can't visit just yet.

This book includes many beautiful photographs, more than most cook books I've seen. There are small photos demonstrating the steps in the more complex recipes, photos of filipino food & culture - markets, typical filipino kitchens, methods of cooking, there is also many photographs & indepth stories of the authors family & ancestors through out the book.

I would recommend this book to anyone who has an interest in the Filipino way of cooking & living. Whether or not you are filipino, this book will certainly stay with you forever, and if your're like me - filipino born but raised elsewhere, everytime you pick this book up it will definately bring back 'memories'.

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