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
What Is Cooking
The Action: Cooking, The Result: Cuisine
A fascinating reflection on the essence of cooking - from Ferran Adrià's elBullifoundation
About the book:
For groundbreaking chefs such as Ferran Adrià, cooking has reached a level of complexity where science, chemistry, and technology intersect with immense creativity and imagination. Adrià's latest 'Sapiens' volume takes readers on a compelling journey to better understand the relationship between the human race and the process of preparing food. Packed with images from Adrià's legendary restaurant elBulli, his unique personal sketches, and explanatory diagrams that are used in his lectures, this book revolutionizes the way we look at how we prepare what we eat.
Specifications: Language: English Format: Hardback Pages: 464 pp. Size: 330 x 230 mm (9 x 13 in) ISBN: 9781838661861