Home to the Philippines' most colourful festivals, Quezon not only boasts a wide array of religious festivities, it also holds a cornucopia of food that could satisfy the mouths of thousands and tastes of foodies here and abroad.
Specifications: Publication Date: 2013 Language: English Format: Hardcover Pages: 119 pp. Size: 177.8 x 228.6mm.
The Science of Philippine Foods
Patricia T. Arroyo Staub
In this book Philippine foods refer to both the indigenous foods as well as to the widely accepted non indigenous food items introduced by visiting or conquering nations in the country’s colorful history.
About the Book: In this book Philippine foods refer to both the indigenous foods as well as to the widely accepted non indigenous food items introduced by visiting or conquering nations in the country’s colorful history. The author is happy to inform the reader that this is the first publication which discusses in one package, among others, such foods as rice, duck eggs, carabeef, tinapa, coconut oil, bagoong, patis, bangus, edible bird’s nest, goat’s meat, banana, mango, avocado, makapuno, panutsa, refined cane sugar, carabao milk and kesong puti. Some of the accepted non indigenous foods included are wheat, evaporated milk, leche flan bihon, mayonnaise and cheddar cheese.“The Science of Philippine Foods” was prepared mainly as a textbook in Experimental Foods or Experimental Cookery and as an important reference book for the student in Food Chemistry and Food Technology. In the past, her students have been deprived of a textbook in these subjects because of the scarcity and prohibitive cost of foreign books which were then the only one available. Besides these foreign books were in many parts irrelevant to the students’ needs. This she weeded out those topics which she deemed irrelevant. Instead she included the scientific work of many of her countrymen and of herself. Of the former she found them delightfully systematic and overwhelmingly sufficient to write about. The book may also be valuable to the practicing food technologist, nutritionist, food service manager, food engineer, agriculturist and home economist. Any food enthusiast may also find it an interesting reading material. This publication also aims to help the filipino better appreciate his indigenous foods in line.To the non-Filipino reader, this book may be a good source of information about some tropical foods. A glossary of Pilipino terms has been prepared before the index. The scientific names of Pilipino terms for plant and animal foods and feed are also included in the glossary.
Specifications: Publication Date: 1982 Language: English Format: Softcover Pages: 370 pp. Size: ISBN: B0007B4AXK
Coconut Plantation Cookbook
Conrado A. Escudero
The Villa Escudero Coconut Plantation Cookbook contain the Escudero family’s history, tradition and foodways from the early beginnings of the working hacienda, through World War II, all the way to its celebratory recipes of old and new.
About the book: The Villa Escudero Coconut Plantation Cookbook contain the Escudero family’s history, tradition and foodways from the early beginnings of the working hacienda, through World War II, all the way to its celebratory recipes of old and new. The generous recipes unselfishly shares the plantation’s secret and imparts creative ways of cooking with coconut and local produce.
Specifications: Publication Date: 2016 Language: English Format: Hardcover Pages: 188 pp. Size: 228.6 x 279.4mm. ISBN: 978-621-9571-0-8
The Food Heritage of Ilocos Sur
Deogracias Victor "DV" B. Savellano and Heny Sison
About the book: Naimas! allows you to immerse yourself in the bounty of Ilocos Sur with their produce, recipes, or cooks, their culinary traditions and values that has found the greatest meaning when being shared with the community, province-mates and Filipinos across the country and around the globe.
Specifications: Publication Date: 2015 Language: English Format: Softcover Pages: 301 pp. Size: 228.6 x 266.7 mm. ISBN: 978-971-94467-3-6
Institut Paul Bocuse Gastronomique
The Definitive Step-by-Step Guide to Culinary Excellence
Institut Paul Bocuse
About the Book: The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food.An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur.
Specifications: Publication Date: 2016 Language: English Format: Hardcover Pages: 718pp. Size: 9.5 x 2.5 x 10.9 inches ISBN: 978-060-06-3417-1
Perfection In Imperfection
A Culinary Journey Through the Senses of Chef Janice Wong
About the book:
A unique way of seeing and thinking, and an attention to detail are what shape Chef Janice Wong's inventive desserts - creations applauded by some of the world's most celebrated chefs from French chocolatier-patissier Pierre Herme to Spanish chef-restauranteurs Juan Mari and Elena Arzak. Through this book, the creative mind behind 2am:dessertbar invites you to enter her world. It is a world where beauty is everything, where no detail is too small to appreciate.
This is not an ordinary cookbook. It is an exploration of the mind and senses, of perceptions and emotions. The chapters - Origins of Taste, Colors of Taste, Textures of Taste and Memories of Taste - explore the inspirations behind each of her creations, be it the unique, natural flavor of an ingredient, a distinct hue that evokes an emotion, an unexpected texture that jolts the senses, a nostalgic taste that allows the mind to wander back to childhood days. These seemingly disparate sources of inspiration and the creations that stem from them are all threaded by a commonality, a pursuit for perfection in imperfection, and an appreciation of imperfection in perfection. Welcome to Janice Wong's artistic, gastronomic world of flawless imperfection and flawed perfection.
Specifications: Publication Date: 2015 Language: English Format: Hardcover Pages: 135 pp. Size: 203.2 x 304.8mm. ISBN: 978-9810902476