About this Item
Quantity Available: 2
Title: Filipino Cuisine
Publisher: Museum of New Mexico Press
Binding: Soft cover
Book Condition: New
About this title
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.About the Author:
Gerry G. Gelle is a second-generation Filipino American who has dedicated himself to preserving Filipino cuisine.
"About this title" may belong to another edition of this title.
We guarantee the condition of every book as it's described on the Abebooks web
sites. If you're dissatisfied with your purchase (Incorrect Book/Not as
Described/Damaged) or if the order hasn't arrived, you're eligible for a refund
within 30 days of the estimated delivery date. For any queries please use the contact seller link or send an email to firstname.lastname@example.org,
All books securely packaged. Some books ship from Ireland.
accepted by seller