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.
|Publisher:||Penguin Publishing Group|
|Product dimensions:||7.40(w) x 9.30(h) x 0.60(d)|
|Age Range:||18 Years|
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.
Most Helpful Customer Reviews
I have read many recipies in this book. When I showed it to my mother she keep it. Must be good if your mom keeps it. It's worth having.
Raised and born in USA. Read through many cookbooks but this was the easiest to follow. Recipes are very easy and the dishes very tasty.
I am a full blooded filipino raised in the United States. My mom's dishes are in here and with her gone it is sure great to try these dishes myself. Very simple recipes and it tastes just like mom's home cooking.