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Synopsis
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."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.
Synopsis
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.
"About this title" may belong to another edition of this title.
- PublisherPerigee
- Publication date1985
- ISBN 10 039951144X
- ISBN 13 9780399511448
- BindingPaperback
- Number of pages256
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Philippine Cookbook
Published by
Perigee Books, New York, NY, 1985
ISBN 10: 039951144X
ISBN 13: 9780399511448
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