A thorough collection of unfamiliar dishes from different provinces of the Philippines. Angelo Comsti traveled all the way from Batanes at the northern-most tip of the country to down south in Tawi-Tawi to record and immortalize the recipes and stories everyone needs to know.
About the book:
Much has been written and reported about what celebrity chef and TV host Andrew Zimmern called the next big thing in America—Filipino food. CNN’s Culinary Journeys has featured different kinds of kinilaw, Bon Appetit magazine has done an ode to our humble halo-halo, and the late great Anthony Bourdain proclaimed our roast pig aka lechon to be the best he has ever had. The world has finally come to know our Adobo, Sinigang, and Sisig, but they have barely scratched the surface.
“Also Filipino” will introduce people—foreigners and locals alike—to other Filipino dishes. Like Cavite’s Calandracas, which was started in wakes where mourners would bring ingredients to include in a noodle soup they would all partake in. Or Pampanga’s Pulutok, named after the sound the chopped pig’s lungs would make when it cooks in the pan.
The author has traveled to different provinces and knocked on people’s doors for traditional recipes the general public may not be familiar with. Many cookbooks have already featured Bulalo, Kare-Kare, and Kaldereta, but never these dishes that are mostly rooted in the culture and lifestyle of the regions they come from. It’s an impressive compilation that will clearly show the country’s diversity, complexity and wide variety in food.
Specifications: Publication Date: 2019 Language: English Format: Hardcover Pages: 194 pp. Size: 235 x 184mm. ISBN: 978-621-95833-8-1
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
Celebrating Catbalogan's Culinary Traditions
Charo Nabong-Cabardo and Rene Nachura (eds.)
About the book:
“Karasa” means “delicious” in the Samarnon language. Aptly, this is the title of the new book on culinary traditions of Catbalogan City in Samar province in the Philippines.
Karasa: Celebrating Catbalogan’s Culinary Traditions is a book project of retired Associate Justice of the Philippines Supreme Court, Antonio Eduardo B. Nachura who is this year’s hermano mayor of the Catbalogan Fiesta in Catbalogan on August 24.
The book has five chapters – Chapter 1, written by Charo Nabong Cabardo, gives a background on the history and culture of Catbalogan City that explains the culinary traditions. Chapter 2, written by Nestor Nachura, centers on the everyday food of Catbaloganons – the seafood from Maqueda Bay and the farm products that are stewed, grilled, pickled and steamed. Chapter 3, also written by Charo Nabong-Cabardo, is about the fiesta fare – the delicious meat dishes from the Spanish era and the food brought by our Chinese ancestors. Chapter 4, written by Rene Nachura, is about Sumsuman (in Filipino, this is “Pulutan”) the food that goes with the “protracted” drinking sessions of the Catbaloganons. The last chapter, written by Kalayaan Cabardo is dedicated to “Postre,” the sweet delicacies with stories and heirloom recipes of the Catbalogan women.
Specifications: Publication Date: 2013 Language: English Format: Softcover Pages: 148 pp. Size: 279.4 x 215.9 mm. ISBN: 978-971-95764-0-2
An Illustrated Guide to Philippine Food
Felice Prudente Sta. Maria, Bryan Koh
Káin Ná!(which means"let's eat!") is a warm invitation to the country's communal dining table and into its regional kitchens.
About the book:
Filipino food is the summary of Filipino history—from the indigenous food of the prehistoric era, to the influences of Asian cooking generated by trade, and the Colonial influences brought on by conquest. Yet for all its richness and diversity, little is known beyond dishes like adobo, sinigang, lechon. Káin Ná! aims to change that.
The first illustrated tome of its kind contains essential information on Philippine food and eating habits. Káin Ná! (which means "let's eat!") is a warm invitation to the country's communal dining table and into its regional kitchens. It is divided into 12 chapters, Almusál (breakfast), Lútong Báhay (home cooking), Meryénda(afternoon delights), Lútong Kalsáda (street food), Paghimágas (desserts), Pulútan (bar chow), Pang-Pistá (festival food), Inúmin (beverages), Sa Panaderyá(bakery finds), Kakanín (rice treats), Sawsáwan (dipping sauces), and a section on ingredients key to the Filipino larder.
Specifications: Publication Date: 2019 Language: English Format: Softcover Pages: 212 pp. Size: 203.2 x 203.2mm. ISBN: 978-621-95833-3-6
Milkier Pigs & Violet Gold
Philippines Food Stories
About the book: Recipes tell stories. They make excellent carriages for folklore and history and as they make their way from cook to cook, from generation to generation, they evolve to suit new tastes and times. Recipes are windows into the psyches and beliefs of their holders, the circumstances in which they live and their responses to them. To explore the stories behind recipes is to attempt to understand their provenances.In Milk Pigs & Violet Gold, Bryan Koh travelled the Philippines, from Pagudpud to Zamboanga, in search of recipes, some well known, others elusive, to get a fuller understanding of the culinary tapestry of one of the most underrated and least explored cuisines of Southeast Asia. Milkier Pigs & Violet Gold is its enriched successor, containing more recipes from travels to Batanes, Cavite, South Cotabato and Samar.
Specifications: Publication Date: 2019 Language: English Format: Hardcover Pages: 468 pp. Size: 7.68 x 10.04 inches ISBN: 978-981-110-216-5
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
Heirloom Recipes of the Cordillera
Judy Cariño- Fangloy
This book shares the heirloom recipes from Benguet, Ifugao, Mountain Province, Kalinga and Apayao.
About the book:
Heirloom Recipes of the Cordillera is one of the results of TFIP and Partners for Indigenous Knowledge-Philippines (PIKP) endeavor to keeping the wisdom of Cordillera ancestors alive through food. This is a collection of 100 recipes around the Cordillera which was documented through food workshops and interviews among knowledge holders.
Specifications: Publication Date: 2019 Language: English Pages: 159 pp. ISBN: 9786219608800
Mona Pacheco Alvenida
About the book:
The Author presents heirloom and contemporary recipes culled from her experiences and observations as well as modern influences. These include pinugot, a dish made of small freshwater shrimps and vegatables; sinig-ang na awuy-awoy or soured mixed vegetables; adobong matanra, their version of the famed pan-Philippine dish; sinig-ang na tinapa sa bayabas at gata; and dalok, another mixed vegetable dish. Two pansit dishes included are pansit palingke and pansit uugong. For dessert, there are ginamis, pinipig with coconut water, meat and milk and condensed milk; dila-dilang dulce de leche or dulce de leche-stuffed palitaw; and ginat-an, a ubiquitous Filipino merienda made from various ingredients such as sweet potato, rice flour, purple yam and banana. A runaway winner among the dishes featured is Morong’s version of the ukoy, a dish primarily made from shrimps and sliced vegetables. In Morong, it is generally made from sliced sweet potato, kinchay and small shrimps, cooked superbly crispy thin.
Specifications: Publication Date: 2018 Language: English Format: Softcover Pages: 45 pp.