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
Pigafetta’s Philippine Picnic
Culinary Encounters During the First Circumnavigation, 1519-1522
Felice Prudente Sta. Maria
As retold by Felice Prudente Sta. Maria
About the book:
"Pigafetta’s Philippine Picnic: Culinary Encounters During the First Circumnavigation, 1519-1522 by food historian Felice Prudente Sta. Maria narrates Ferdinand Magellan and his crew’s voyage in search of the Spice Islands, and the various foods they discovered and ate in the course of the expedition. This book also explains the rich history of pre-colonial food in the Philippines as described by Antonio Pigafetta in his diary." - Excerpts from the publisher's website.
"Pigafetta’s Philippine Picnic: Culinary Encounters During the First Circumnavigation, 1519-1522 is a retelling of Ferdinand Magellan’s famous exploration that discovered for Europeans a strait from the Atlantic Ocean to the then unknown Pacific Ocean. He sailed for the King of Spain whose orders were to plot a trade route sailing westward to Moluca, also called The Spiceries and source of clove, nutmeg, black pepper, long pepper, and cinnamon so costly that they had been making kingdoms fabulously rich for centuries.
Antonio Pigafetta from the Republic of Venice was an eye-witness. Maybe he hungered for an adventure, perhaps like his countryman Marco Polo’s. He sailed on Magellan’s flagship that was accompanied by four vessels, and was one of only 18 men from the original crew totaling from 235 to 280 voyagers who returned to Spain via the South Seas and the Indian Ocean having encircled the world.
During the Renaissance sailors needed to find fresh food, water and firewood along their route because dried, salted, and pickled provisions had a limited edibility span. Canned goods and refrigeration had not yet been invented. My retelling is based on the Armada’s constant search to stem hunger as recorded by Pigafetta.
The book tells what foods were eaten by the voyagers in the Americas, Guam, central Philippines, Mindanao and islands of Southeast Asia. The narrative includes historical vignettes about the foods. It also describes common European cooking likely eaten by Magellan and Pigafetta. Cuisines of the Christian courts of Spain and Italy at the time are compared with what pagans like the khans and emperors ate at India and China. There may be no other tome telling the circumnavigation journey from a culinary perspective." - Felice Prudente Sta. Maria, author of Pigafetta’s Philippine Picnic
Specifications: Publication Date: 2021 Language: English Format: Softcover Pages: 158 pp. Size: 190.5 x 137mm.
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
The extraordinary cuisine of Peruvian chef Virgilio Martínez, one of the most admired emerging talents in the culinary world
About the book:
This exquisite monograph from acclaimed Peruvian chef Virgilio Martínez follows the innovative and exciting tasting menu at his signature restaurant, Central, in Lima. Organized by altitude, each chapter highlights recipes, food, and documentary photographs, together with personal essays. His journeys and life as a chef are motivated by his insatiable curiosity and passion for the biodiversity of his land.
"At Central we cook ecosystems." —Virgilio Martínez
Specifications: Illustrations: 150 illustrations Language: English Format: Hardback Pages: 228 pp. Size: 290 x 250 mm. ISBN: 9780714877549
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