#FilipinoFood Book Review: Cocina Sulipeña – Culinary Gems from Old Pampanga by Gene Gonzalez

In the foreword of a tantalizingly descriptive book about food from a long-gone town, food historian Doreen Fernandez asks: “how is a cuisine – country, regional, family – born?” Within 200 pages, chef Gene Gonzalez brings his hometown of Sulipan, geographically from the province of Pampanga, to brilliant life – illustrating the lengths that illustrious…

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#FilipinoFood Book Reviews: The Governor General’s Kitchen by Felice Prudente Sta. Maria

I am writing this because, as historian Ken Albala says, “the history of cooking methods, recipes and food customs can help us become more responsible consumers who get greater pleasure from what we eat.” In reading historical books about food, he ventures that “armchair time travel…transports us to a strange, exotic place that might inspire…

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#FilipinoFood Book Review: Atching Lillian’s Heirloom Recipes by Lillian Mercado-Lising Borromeo

Let’s take it from the top: “Atching Lillian’s Heirloom Recipes – Romancing the Past Through Traditional Calutong Capampangan (Kapampangan Cooking)” is a great book for any collection of Filipino food book titles. It’s a wonderful example of documented regional cooking. Between detailed descriptions of local plants used by cooks in the province of Pampanga and…

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#FilipinoFood Book Review: Panaderia – Philippine Bread, Biscuit and Bakery Traditions by Amy A. Uy & Jenny B. Orillos

I have never craved a buttery piece of ensaymada bread as much I have while reading Panaderia – a essential addition to all Filipino food-themed bookshelves describing the panoply of breads, biscuits and cakes produced in the Philippines. In a chapter titled “Ensaymada: The Festive Bread,” Uy and Orillos write, “If pan de sal (bread…

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