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.
Buy Memories of Philippine Kitchens book by Amy Besa from Australia's Online Bookstore, Boomerang Books.
(229mm x 254mm x 28mm)
Stewart, Tabori & Chang Inc
Publisher: Stewart, Tabori & Chang Inc
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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.