The Filipino Cookbook gathers together recipes from all the facets and phases of Philippine cuisine. The indigenous tradition- the cooking native to our land, climate and lifeways-- is represented by such dishes as kinilaw, sinigang, bulanglang, paksiw. These dishes, which form the Malay matrix of our cooking, are kin to the dishes of our Southeast Asian neighbors, use ingredients found in the landscape, and often carry vernacular names. They are dishes turned to our ways: for example sinigang and binakol are not soups in the western mode, because they are not just meal-starters, but meals in themselves. Our meals and ways of eating have their own rhythms and reasons (we wet our rice with the broth; we use the meats and vegetables as ulam.) TEST KITCHENS come to the rescue of tradition and of today's cook. They research recipes heard about and kept in oral tradition or in memory. They retrieve proportions and procedures, then test and confirm them scientifically (what is "una cucharada?" how much is "katamtaman lang?"). They adapt ingredients and processes (e.g. use wheat flour instead of galapong if you don't have the time or equipment to grind rice) to the kitchens and schedules of contemporary housewives. IN THIS BOOK, we not only find dishes to put on our tables round the clock, day-to-day, and on special occasions. In its selection of recipes are reflected our history, our social setting, our lifeways, and our taste for food and life. from the introduction by: Doreen G. Fernandez. . No. of pages = 153. Size = 7 x 10 inches. Paperback: Newsprint |
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