As a chef, the bar has always tickled my curiosity. It is an area I do not frequent, and like cuisine, it is bound by certain rules but certainly a venue for creative expression. As a restaurateur, I make no grandiose claims of competitions in which there were Philippine creations one could be very proud of. The recipes in this book were developed and have become bar specials at Café Ysabel. They use native ingredients and traditional bar procedures. If there any bar traditions and rules that I may have broken in creating these mixed drinks, I would like my restaurant colleagues to look at them from a chef's point of view. -the author 33 pages, 7 x 5.5 inches, copyright 2001, paperback |
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