The author of a somewhat eclectic group of ethnic cookbooks (e.g., The Best of Polish Cuisine), Bartell discovered Philippine food while living in Taiwan and then traveled to the Philippines to learn more about it. The result is one of the few books available on the subject. Bartell briefly introduces the cuisine, which relies heavily on fish, rice and noodles, coconut (in both sweet and savory dishes), and other exotic fruits, along with a variety of sour, sweet, and salty condiments. She also includes a glossary of ingredients (with suggested substitutions), a guide to cooking methods, and a long, state-by-state source guide. There are more than 200 recipes, grouped generally by main ingredient or technique, with separate chapters on satays, lumpia (Philippine egg rolls), pancit (noodle dishes), and, of course, adobos, the piquant, vinegary stews that are unique to the Philippines (not to be confused with Mexican adobos, although both have Spanish roots). Filipinos make up one of the largest recent immigrant groups in the United States, so interest in the cuisine is sure to grow; this almost one-of-a-kind cookbook is recommended for most collections. Copyright 2003 Reed Business Information.