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While other Asian countries established a formal cuisine through palace kitchens, that trained chefs and passed cooking techniques and traditions intact from one generation to the next, the essence of Filipino cuisine lies in the simple kitchens of Filipino homes. Amy Besa and Romy Dorotan have spent years researching these recipes and cooking techniques, and Amy Besa traces the history of Filipino food from native dishes (Food That Was Always Ours) through dishes that show the influences of the Chinese, the Spanish/Mexicans, and the Americans (Food That We Borrowed and Made Ours), with recipes interspersed throughout. The Philippine Islands are brought to life through the stories behind the dishes and their traditional cooking techniques.

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Book Details

ISBN: 9781584794516
ISBN-10: 1584794518
Format: Hardback
(229mm x 254mm x 28mm)
Pages: 208
Imprint: Stewart, Tabori & Chang Inc
Publisher: Stewart, Tabori & Chang Inc
Publish Date: 1-Jun-2006
Country of Publication: United States

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Author Biography - Amy Besa

Amy Besa and Romy Dorotan met while both were students at Temple University. Both Philippines natives, Amy was an undergraduate student of Mass Communications, while Romy was working on a Ph.D. in Economics. Their restaurant Cendrillon (Cinderella in French) was born in 1995, and quickly gained a reputation as one of the best pan-Asian restaurants in New York.

Books By Author Amy Besa

Memories of Philippine Kitchens by Amy Besa

Memories of Philippine Kitchens

Hardback, May 2012
$28.76