The Philippine Cookbook
| AUTHOR | Alejandro, Reynaldo |
| PUBLISHER | Tarcher (05/23/1985) |
| PRODUCT TYPE | Paperback (Paperback) |
Description
Here is the cookbook that presents to America the cooking of the Philippines, an extraordinary classic cuisine adapted to the specific requirements of the U.S. kitchens. In it you'll find adobo--a rich marinated stew of chicken or pork, succulently flavored with vinegar and soy sauce; pancit guisado--saut ed noodles laced with crunchy vegetables, thinly sliced sausage, and baby shrimp; estofado--prepared with burnt sugar sauce; and ginataan--meat prepared with coconut milk. Reflecting the best elements of the cooking of Malaysia, China, and Spain, which form the ethnic base of the 7,000 Philippine Islands, this cuisine is not only marvelously tasteful, but quick and easy to prepare, as well as light and nutritious--perfect for the health-mind American with more imagination and taste than time or budget. If you're looking for a whole new array of tastes and textures in appetizers, rice, meat, fish entrees, noodles and vegetarian dishes, salads, condiments, and desserts, you'll find your palate wonderfully stimulated by The Philippine Cookbook.
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Product Format
Product Details
ISBN-13:
9780399511448
ISBN-10:
039951144X
Binding:
Paperback or Softback (Trade Paperback (Us))
Content Language:
English
More Product Details
Page Count:
256
Carton Quantity:
15
Product Dimensions:
7.39 x 0.80 x 9.22 inches
Weight:
1.05 pound(s)
Feature Codes:
Index,
Price on Product,
Table of Contents,
Glossary,
Illustrated
Country of Origin:
US
Subject Information
BISAC Categories
Cooking | Regional & Cultural - Australian & Oceanian
Cooking | Regional & Cultural - Asian
Cooking | Regional & Cultural - Southeast Asian
Grade Level:
College Freshman
and up
Dewey Decimal:
641.595
Library of Congress Control Number:
84018926
Descriptions, Reviews, Etc.
publisher marketing
Here is the cookbook that presents to America the cooking of the Philippines, an extraordinary classic cuisine adapted to the specific requirements of the U.S. kitchens. In it you'll find adobo--a rich marinated stew of chicken or pork, succulently flavored with vinegar and soy sauce; pancit guisado--saut ed noodles laced with crunchy vegetables, thinly sliced sausage, and baby shrimp; estofado--prepared with burnt sugar sauce; and ginataan--meat prepared with coconut milk. Reflecting the best elements of the cooking of Malaysia, China, and Spain, which form the ethnic base of the 7,000 Philippine Islands, this cuisine is not only marvelously tasteful, but quick and easy to prepare, as well as light and nutritious--perfect for the health-mind American with more imagination and taste than time or budget. If you're looking for a whole new array of tastes and textures in appetizers, rice, meat, fish entrees, noodles and vegetarian dishes, salads, condiments, and desserts, you'll find your palate wonderfully stimulated by The Philippine Cookbook.
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Author:
Alejandro, Reynaldo
Alejandro, an authority on Filipino cuisine, is a graduate of the New York Restaurant School.
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List Price $24.00
Your Price
$23.76