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Memories of Philippine Kitchens
Average Customer Rating: 
List Price:
$35.00
Asia Trips Trips Price:
$23.10
Your Savings: $ 11.90 ( 34% )
Subject To Change Without Notice
Availability: Usually ships in 24 hours
Manufacturer: "Stewart, Tabori and Chang"
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Binding: Hardcover
Dewey Decimal Number: 641.59599
EAN: 9781584794516
ISBN: 1584794518
Label: "Stewart, Tabori and Chang"
Manufacturer: "Stewart, Tabori and Chang"
Number Of Items: 1
Number Of Pages: 208
Publication Date: 2006-11-01
Publisher: "Stewart, Tabori and Chang"
Studio: "Stewart, Tabori and Chang"
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Editorial Reviews:
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"[Cendrillon is] daring, different and a sure remedy for the malady, too widespread these days, of dining déjà vu."-Frank Bruni, the New York Times
The essence of Filipino food has always remained somewhat secluded in the family kitchens of Filipino homes, passed down through the generations, melding native traditions with those of Chinese, Spanish, and American cuisines. With Memories of Philippine Kitchens Amy Besa and Romy Dorotan, owners and chef at Soho's popular Cendrillon restaurant, present a fascinating look at Filipino cuisine and culture. They have spent years tracing the traditions of the food of the Philippines, and here they share the results of that research. From Lumpia, Pancit, and Kinilaw to Adobo and Lehon (the art of the well-roasted pig), the authors document dishes and culinary techniques that are rapidly disappearing and in some cases unknown to Filipinos whether in the Philippines or abroad.
In addition to offering more than 100 unique recipes culled from private Filipino kitchens and their own acclaimed menu, Besa and Dorotan vividly document the role of food in Filipino society, both old and new. Filled with hundreds of sumptuous photographs by the esteemed Filipino photographer Neal Oshima and colorful stories of food memories from the authors and other notable local cooks, the book is a joy to peruse both in and out of the kitchen.
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Spotlight customer reviews:
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Customer Rating: 
Summary: Three stars for the pictures, but.....
Comment: I really needed a traditional Filipino cookbook. It's cool that they turned Filipino dishes into something fancy and pretty. As far as recipes are concerned; some looks good, some looks questionable (coconut milk on dinugooan?). I noticed they made their chicken adobo with coconut milk, which is fine (though I'm not used to this) but the rice that supposed to compliment this has a complicated recipe. It has bamboo shoots and shiitake mushrooms in it. I'm disappointed that some of my favorite dishes weren't included like binagoongang baboy, mechado, embutido, pancit palabok, pancit bihon and lumpiang prito. I also find it funny that they've completely shied away from the recipe for puto, although I do agree that a good one is a rare find. It seems that this book has either missing favorites or altered the recipes to cater a different audience. It's interesting that the authors has a restaurant in SoHo, NY, which probably explain the alterations. I wish I knew that before buying the book because I would have reevaluated my decision.
Customer Rating:
Summary: Authentic Recipes
Comment: The cook is a native of the Ilo Ilo region. And she is gushing joy over this book. Clearly the authors have visited particular locales to directly source recipes of reknowned dishes. The challenge for us in farther climes is to assemble the ingredients ! Fresh bangus is not to be found upon our penguin infested rock. Yet this book is an absolute MUST BUY for lovers of Asian cusine, and perhaps the gold-standard of Philippine cook-books. The presentation and photographs are positively brilliant. To the authors I can only say salamat po. The cook is happy, and now I am in the 'good books' too, he he he !!!
Customer Rating:
Summary: Must buy!
Comment: I would like to thank you for your great service! I got my products in great shape! I have friends who also own this wonderful product, and they have great comments about this book. The recipes are very authentic and true to what the Philippines would serve. It is great that the recipes are also translated where Filipino-Americans would be able to understand the English equivalent of certain ingredients. This book is also great for portraying the origins of most every Filipino dishes. All I can is...this book is very much worth to own! Buy it!
Customer Rating:
Summary: Best book on Filipino cuisine
Comment: Simply one of the best books about Filipino cuisine out there. I love the concept of showcasing each region as well as the painstaking research that went into this.
The headnotes in each chapter provide so much color and context to the recipes that follow them. If you ask me, they outshine the recipes themselves.
As someone who grew up in the Philippines and now resides in the US, this 'cookbook' made me so nostalgic for the food that I grew up with, especially the ones I will never find here in the US.
Customer Rating:
Summary: AN INSIGHT TO FILIPINO FOOD & CULTURE
Comment: I'm an Australian Filipino, born in the Phillipines but raised in Australia. Therefore, my knowledge in Filipino food is minimal & somewhat 'westernised'. This book has helped me relearn the essences of filipino cuisine. The authors have their own restaurant Cendrillion in New York, I have been admiring there work from their website [...] since I can't visit just yet.
This book includes many beautiful photographs, more than most cook books I've seen. There are small photos demonstrating the steps in the more complex recipes, photos of filipino food & culture - markets, typical filipino kitchens, methods of cooking, there is also many photographs & indepth stories of the authors family & ancestors through out the book.
I would recommend this book to anyone who has an interest in the Filipino way of cooking & living. Whether or not you are filipino, this book will certainly stay with you forever, and if your're like me - filipino born but raised elsewhere, everytime you pick this book up it will definately bring back 'memories'.
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