Title: Filipino Cuisine
Publisher: Museum of New Mexico Press
Binding: Soft cover
Book Condition: New
Presents various regional styles of cooking from the island nation of the Philippines. This book discusses the cultural influences that make up this country which are presented in the cooking, including Asian, Spanish, Muslim, Portuguese, Mexican, and, of course, Filipino. Num Pages: 280 pages, colour photos. BIC Classification: WBN. Category: (G) General (US: Trade). Dimension: 228 x 202 x 21. Weight in Grams: 812. . 2008. Ill. Paperback. . . . . Books ship from the US and Ireland. Bookseller Inventory # V9780890135136
A surprise to those unfamiliar with the Philippines is the great geographical diversity of the islands and their six major culinary regions. Gerry Gelle's contribution to our understanding of this diversity is his knowledge of these regions. His recipes include the mountain and coastal regions of Northern Luzon and the many islands of the Visayas and the island of Mindanao. We learn of the rich mixtures of people, from the Pangasinans of Luzon with their specialty of "cultured" fish, to the Tagalogs, who use vinegar and fruits to give their dishes the preferred sour taste. He explains the use of guinamos, a paste of fermented shrimp or fish in the Visayas, and the use of hot chilies and spices to make curry in Mindanao. After cooking with these recipes, you will know the aromas and tastes of Filipino cooking.
Product Description: A comprehensive presentation is given of all the regional styles of cooking from the island nation of the Philippines. All of the cultural influences that make up this country are presented in the cooking, including Asian, Spanish, Muslim, Portuguese, Mexican, and, of course, Filipino.
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