Book Description from the Front Cover FlapThe essence of Filipino food has remained secluded in family kitchens, 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-and very personal-look at Filipino cuisine and culture.This book is the result of years of research, which Besa and Dorotan began with questions put to family and friends both in the States and in the Philippines. "What are your food memories?" they asked, and a multitude of stories came forth, ranging from descriptions of dishes that were childhood favorites to tales of family feasts made almost mythical in their retelling from generation to generation. From adobo to pancit, lumpia to kinilaw, the authors trace the origins of native Filipino foods and the impact of foreign cultures on the cuisine. More than 100 unique recipes, culled from private kitchens and the acclaimed Cendrillon menu, reflect classic dishes as well as contemporary Filipino food. Filled with hundreds of sumptuous photographs by 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. Comments from Back Cover"For anyone who knows Amy Besa and Romy Dorotan and their wonderful restaurant, Cendrillon, this book is long overdue! At last we have a cookbook that brings the food of the Philippines sharply into focus. It's a solid, generous, beautiful book, a loving introduction to the remarkable culinary traditions of the Philippines."- Jeffrey Alford & Naomi Duguid, authors of Mangoes & Culinary Leaves; Hot Sour Salty Sweet; and Seductions of Rice
"Memories of Philippine Kitchens is a remarkable collection of culinary reminiscences, traditional recipes, and personal stories that the authors have gathered from years of travel and research. Amy and Romy bring passion and culinary expertise to this magnificent celebration of their native Filipino cooking. This groundbreaking cookbook is an essential addition to every Asian culinary library."
"Amy and Romy write with deep affection for their homeland, taking the strands of Philippine history and weaving them into an elegant whole. The moving stories told throughout remind us of how powerfully food and memory are linked. This book embodies their unique talents, integrity, and commitment to truth, pleasure, and the Filipino way." Background on Amy Besa, Romy Dorotan, and Neal OshimaAmy Besa and Romy Dorotan opened Cendrillon, their acclaimed restaurant in Manhattan's Soho district, in 1995. Both have championed the cause of Asian cooking, particularly the cuisine of their native Philippines. Chef Dorotan's cooking has been featured in and praised by Gourmet, New York magazine, the New York Times, and the Wall Street Journal. They reside in Brooklyn, New York.Neal Oshima is the principal photographer of more than two dozen books on Philippine and Asian culture, seven of which have won Philippine National Book Awards. He lives in the Philippines. |
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