In the newly revised and updated Memories of Philippine Kitchens, Amy Besa and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinatingaand very personalalook at Filipino cuisine and culture. 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 Purple Yam menu, reflect classic dishes as well as contemporary Filipino food. Filled with hundreds of sumptuous photographs and stories from the authors and other notable cooks, this book is a joy to peruse in and out of the kitchen.Tutong Traditionally rice was washed, then placed in a banana leafalined claypot with waterto thedepth of the second lineof the middle finger touching the rice. ... Nowthat the ricecooker, withits even heat, has taken over, another major element ofrice cookeryhas been lost: ... from fighting over this treat at the base of the rice pot: aHe would get cold rice andmix itwith a little bitof water, thenhe would takeanbsp;...
|Title||:||Memories of Philippine Kitchens|
|Author||:||Amy Besa, Romy Dorotan|
|Publisher||:||Abrams - 2014-11-20|