The Philippine cookbook

The Philippine cookbook
Reynaldo G Alejandro (Author)
(28)

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Blue Ginger

Blue Ginger
Les Huynh (Author)
(1)

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A Taste of the Philippines: Classic Filipino recipes made easy with 70 authentic traditional dishes shown step-by-step in beautiful photographs.

A Taste of the Philippines: Classic Filipino recipes made easy with 70 authentic traditional dishes shown step-by-step in beautiful photographs.
Ghillie Basan (Author), Vilma Laus (Author)
(3)

New!: $19.99 $12.57 (as of 07/26/2014 13:34 PST)
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From Kau Kau to Cuisine: An Island Cookbook, Then and Now

From Kau Kau to Cuisine: An Island Cookbook, Then and Now
Arnold Hiura (Author)

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The Evolution of Island Cooking

From fine dining to food trucks, Hawaii's contemporary cuisine is indelibly influenced by its small-town plantation past. From Kau Kau to Cuisine: An Island Cookbook, Then and Now is a unique culinary guide to that connection between old and new. In this lavish, hardcover collection of 60 recipes, time-proven local dishes are paired with new creations inspired by the same flavors and ingredients.

Food historian Arnold Hiura provides the fascinating backstory of Hawaii's culinary journey from roots in tight-knit communities to how—and what—Islanders eat today. Hiura points out, for instance, that common foods once consumed out of necessity, such as offal cuts or native plants, have once again become popular. The buzzwords of modern cuisine—sustainable, homegrown, foraged—are in fact age-old practices; many old-timers never stopped sourcing, cooking and eating their foods in these ways.

In From Kau Kau to Cuisine, Big Island television personality and KTA Super Stores executive vice-president Derek Kurisu and Oahu executive chef Jason Takemura of Hukilau Honolulu and Pagoda Floating Restaurant, have teamed up to present 30 pairs of recipes. Each pair matches a "Then" dish from Kurisu—a classic plantation or traditional local-style favorite—with a "Now" dish from Takemura—a reinterpretation of Kurisu's version or a new creation drawn from the same ingredients or cooking style. The result: Grilled Opihi are reimagined as Baked Oysters with Truffle Hollandaise; Kabocha with Dried Ebi evolves into Roasted Kabocha Risotto; Portuguese Sausage–Hamburger Patty Loco Moco is remade as Sake–Soy-Braised Short Rib Loco Moco. Each dish is accompanied by lush color photography, while accompanying features offer tips on step-by-step processes used by both Kurisu and Takemura.

• Rank: #119082 in Books
• Published on: 2013-12-23
• Original language: English
• Number of items: 1
• Dimensions: .80" h x 9.10" w x 9.10" l, 2.25 pounds
• Binding: Hardcover
• 196 pages

The Filipino-American Kitchen

The Filipino-American Kitchen
Jennifer M. Aranas (Author), Brian Briggs (Author), Michael Lande (Author)
(19)

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Selected as a semifinalist in the 2007 IACP Cookbook Awards

In The Filipino-American Kitchen, Chicago-based chef and teacher Jennifer Aranas introduces the exotic flavors of her ancestral Filipino homeland, taking readers on a gastronomic tour—from sweet and spicy to smoky and tangy—while transforming delicious native recipes into easy-to-make meals.

Even if you're an experienced Filipino cook, you will discover new favorites among this collection of over 100 recipes, which includes everything from appetizers to desserts. The recipes combine Filipino classics with New World variations, reflecting the author's Filipino-American roots. She offers innovative interpretations of native recipes such as Duck Adobo, Green Papaya and Jicama Salad, Salmon Kilaw, Lamb Casoy, and Ambrosia Shortcake, alongside traditional favorites such as Crispy Lumpia Egg Rolls, Hearty Paella, Pancit Noodles and Sweet Halo-Halo Sundaes.

The "Basics" chapter introduces the building blocks of Filipino cuisine, showing you step-by-step how to create authentic Filipino flavors. A detailed buying guide leads you through the bustling Asian market, demystifying the flavor essentials—such as coconut, palm vinegar, shrimp paste and calamansi lime—that set the food of the Philippines apart from its Asian neighbors.

With this cookbook at your side, you can share these mouthwatering Filipino dishes with your friends and family.

• Rank: #144372 in Books
• Published on: 2006-11-15
• Released on: 2006-11-15
• Original language: English
• Number of items: 1
• Dimensions: 10.08" h x 9.09" w x .84" l, 2.37 pounds
• Binding: Hardcover
• 176 pages

Linamnam: Eating One's Way Around the Philippines

Linamnam: Eating One's Way Around the Philippines
Claude Tayag and Mary Ann Quioc (Author)

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In this culinary travel guide book, not only do Claude and Mary Ann lead the reader to the best eats every region has to offer, scouring the length and breadth of the archipelago, but also the why's and how's of what makes each dish unique and outstanding in its own right.

• Rank: #95199 in Books
• Published on: 2012
• Binding: Hardcover

The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors

The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors
Jennifer M. Aranas (Author), Brian Briggs (Author), Michael Lande (Author)
(19)

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Selected as a semifinalist in the 2007 IACP Cookbook Awards

In The Filipino-American Kitchen, Chicago-based chef and teacher Jennifer Aranas introduces the exotic flavors of her ancestral Filipino homeland, taking readers on a gastronomic tour—from sweet and spicy to smoky and tangy—while transforming delicious native recipes into easy-to-make meals.

Even if you're an experienced Filipino cook, you will discover new favorites among this collection of over 100 recipes, which includes everything from appetizers to desserts. The recipes combine Filipino classics with New World variations, reflecting the author's Filipino-American roots. She offers innovative interpretations of native recipes such as Duck Adobo, Green Papaya and Jicama Salad, Salmon Kilaw, Lamb Casoy, and Ambrosia Shortcake, alongside traditional favorites such as Crispy Lumpia Egg Rolls, Hearty Paella, Pancit Noodles and Sweet Halo-Halo Sundaes.

The "Basics" chapter introduces the building blocks of Filipino cuisine, showing you step-by-step how to create authentic Filipino flavors. A detailed buying guide leads you through the bustling Asian market, demystifying the flavor essentials—such as coconut, palm vinegar, shrimp paste and calamansi lime—that set the food of the Philippines apart from its Asian neighbors.

With this cookbook at your side, you can share these mouthwatering Filipino dishes with your friends and family.

• Rank: #349990 in Books
• Published on: 2006-11-15
• Released on: 2006-11-15
• Original language: English
• Number of items: 1
• Dimensions: 10.08" h x 9.09" w x .84" l, 2.37 pounds
• Binding: Hardcover
• 176 pages

KULINARYA (A Guidebook to Philippine Cuisine)

KULINARYA (A Guidebook to Philippine Cuisine)
Glenda Rosales { et al } Barretto (Author)

7 Used! | New! from $64.95 (as of 08/24/2013 03:29 PST)

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Beautiful oversize, coffee table style book "Kulinarya's team of six chefs, all of whom have made their own mark on Filipino cuisine, had many lively arguments to distill the core principles of Filipino Cooking from the huge diversity of regional and individual practices. The result: a guidebook that brings greater understanding of our cuisine and inspires more careful attention to good cooking practices. The graceful and precise photography of Neal Oshima combines with the clean, practical styling of Claude Tayag to produce a sumptuous vision of Filipino cuisine." --Michaela Fenix "Finally, a cookbook that presents Filipino cuisine for a 21st century global audience." --Thelma San Juan "Kulinarya proposes to put Filipino food classics into the mainstream of international cuisine. It's a book for everyone."

• Rank: #2290406 in Books
• Published on: 2008
• Binding: Paperback
• 240 pages

Kain Po! A Collection of Simple Filipino Recipes

Kain Po! A Collection of Simple Filipino Recipes
Cooking Penguin (Author)
(1)

New!: $12.95 $11.66 (as of 08/15/2013 20:26 PST)

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The Filipino cuisine is a bit of a fish in the water in the Asian region, becoming a merry mix of various influences – from Spanish, American, Malay and Chinese cooking. The combination of this different cooking style influences with the abundant food sources of the country has created a tasty and unique cuisine that the Filipinos can call their own. Kain Po! A Collection of Simple Filipino Recipes will show you how to create authentic Filipino dishes that will excite your palate.

• Rank: #633021 in Books
• Published on: 2013-02-07
• Original language: English
• Binding: Paperback
• 80 pages

Memories of Philippine Kitchens

Memories of Philippine Kitchens
Amy Besa (Author), Romy Dorotan (Author)
(33)

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In the newly revised and updated Memories of Philippine Kitchens, Amy Besa and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinating—and very personal—look at Filipino cuisine and culture. From adobo to pancit, lumpia to kinilaw, the authors trace the origins of native Filipino foods and the impact of foreign cultures on the cuisine. More than 100 unique recipes, culled from private kitchens and the acclaimed Purple Yam menu, reflect classic dishes as well as contemporary Filipino food. Filled with hundreds of sumptuous photographs and stories from the authors and other notable cooks, this book is a joy to peruse in and out of the kitchen.

• Rank: #208999 in Books
• Published on: 2012-05-01
• Original language: English
• Number of items: 1
• Dimensions: 9.02" h x 1.14" w x 10.00" l, 3.08 pounds
• Binding: Hardcover
• 232 pages

The Adobo Road Cookbook: A Filipino Food Journey-From Food Blog, to Food Truck, and Beyond

The Adobo Road Cookbook: A Filipino Food Journey-From Food Blog, to Food Truck, and Beyond
Marvin Gapultos (Author)
(3)

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The road to great Filipino food begins and ends at home. But the journey along the way introduces a combination of flavors and textures from around the world. In The Adobo Road Cookbook, Marvin Gapultos demonstrates that delicious Filipino food can be prepared anywhere--from Manila to Los Angeles and everywhere in between.

As a food blogger-turned-gourmet food trucker, Marvin interprets traditional Filipino flavors with equal parts kitchen savvy and street smarts--providing easy-to-follow, tried and true recipes that serve as a guide to the pleasures of Filipino cooking. The nearly 100 recipes in these pages pave a culinary road trip that transports home cooks to the roadside food stalls, bars and home kitchens of the Philippines, to the hungry streets of L.A., and even into the sage kitchen's of Marvin's own grandmother, mother and aunties.a{umlaut}a{umlaut}

A highly personal take on traditional Filipino cooking, The Adobo Road Cookbook boasts a tantalizing mix of native Filipino flavors, as well as influences from Spain, Mexico, China, and the U.S. From chapters featuring surefire entertaining foods like Filipino bar food, street food and cocktails, to a complete section of adobo recipes--both traditional and with a twist--the recipes found in The Adobo Road Cookbook express Marvin's unique approach to cooking. All of his recipes emphasize their authentic Filipino roots, taking advantage of traditional island flavors for which the Philippines is rightly renowned.

Recipes include:

• Slow-Braised Pork Belly and Pineapple Adobo
• Spicy Sizzling Pork (Sisig)
• Salmon and Miso Sour Soup (Sinigang)
• Chili Crab Spring Rolls (Lumpia)
• Coconut Milk Risotto with Kabocha Squash and Long Beans
• Chicken Adobo Pot Pies
• Sweet Corn and Coconut Milk Panna Cotta
• Gin Fizz Tropical
• Banana-Nut Spring Rolls

• Rank: #2557 in Books
• Published on: 2013-05-07
• Released on: 2013-05-07
• Original language: English
• Number of items: 1
• Dimensions: 10.00" h x .51" w x 9.02" l, 1.40 pounds
• Binding: Paperback
• 144 pages

What The Heck Is Filipino Food A Beginner's Guide to Filipino Cooking

What The Heck Is Filipino Food? A Beginner's Guide to Filipino Cooking
Adrian Briones (Author)
(1)

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Adrian Briones is the author of Australia's First Filipino Cookbook. Since its official April 2012 release, it has landed in the Bookdepository.com Best Sellers and recently won Best Asian Cuisine Book (Australia) at the renowned 18th  Gourmand World Cookbook Awards.

Adrian has been featured in SBS Food, The Herald Sun, Food and Travel, The Melting Pot, BBC Radio, SBS Radio, HomeAway, MTV online and Be@Home and writes for the award winning food blog foodrehab.com.au.

Born in the 'Culinary Capital' of the Philippines, San Fernando, Pampanga, Adrian describes Filipino food as 'Asian Soul Food' and spent two years writing his first book What The Heck Is Filipino Food? A Beginner's Guide to Filipino Cooking, to break the ice about Filipino food and its mystery in Australia so to speak; where there are hardly any Filipino restaurants.

The book stands as a tribute to Adrian's mum who taught him how to cook and her infamous secret recipes that have had many people drooling not too mention queuing for years and is filled with childhood stories as well as a humorous take on Filipino history.

In addition to being a super easy guide to traditional Filipino cooking and culture, there are a few twists on the classics from Pulled Pork Adobo Pie to Frenchy Filipino Toast with Maple Butter - taking traditional recipes into the 21st century. It also includes incredible photography taken in the Philippines. 

The book has the look and feel of a comic book complete with flashy quote boxes, superhero fonts, cartoon characters and an in depth glossary which describes many of the ingredients that you may not know of that is used in Philippine cuisine. Certainly not your average cookbook. There are two chapters in the book with one chapter on Merienda (snacks/light meals) and another focusing on the larger meals/mains, very much in the same vain as how Filipino's spread out their meals throughout the day.

You will learn how to make many incredible and fragrant 'kapampangan' dishes from scratch using simple techniques, fresh produce and ingredients that may already be in your pantry.

• Rank: #4085071 in Books
• Published on: 2011-11-28
• Original language: English
• Number of items: 1
• Dimensions: 10.00" h x .28" w x 7.99" l, .36 pounds
• Binding: Hardcover
• 72 pages

Kau Kau: Cuisine & Culture in the Hawaiian Islands

Kau Kau: Cuisine & Culture in the Hawaiian Islands
Arnold Hiura (Author)
(3)

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Good Food, Classic Recipes & the Remarkable Story of Hawai'i's Mixed Plate

Kau kau: It's the all-purpose pidgin word for food, probably derived from the Chinese "chow chow." On Hawai'i's sugar and pineapple plantations, kau kau came to encompass the amazing range of foods brought to the Islands by immigrant laborers from East and West: Japanese, Portuguese, Filipinos, Puerto Ricans, Koreans and others. On the plantations, lunch break was "kau kau time," and the kau kau could be anything from adobo to chow fun to tsukemono.

In Kau Kau: Cuisine and Culture in the Hawaiian Islands, author Arnold Hiura—a writer with roots in the plantation culture—explores the rich history and heritage of food in Hawai'i, with little-known culinary tidbits, interviews with chefs and farmers, and a treasury of rare photos and illustrations.

• Rank: #112322 in Books
• Published on: 2009-12-29
• Original language: English
• Number of items: 1
• Dimensions: 1.00" h x 11.70" w x 9.10" l, 2.75 pounds
• Binding: Hardcover
• 184 pages

Philippine Cookbook

Philippine Cookbook
Reynaldo Alejandro (Author)
(18)

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VERY GOOD

• Rank: #110020 in Books
• Published on: 1985-05-23
• Format: Bargain Price
• Number of items: 1
• Binding: Paperback
• 256 pages

A Taste of the Philippines: Classic Filipino recipes made easy with 70 authentic traditional dishes shown step-by-step in beautiful photographs.

A Taste of the Philippines: Classic Filipino recipes made easy with 70 authentic traditional dishes shown step-by-step in beautiful photographs.
Ghillie Basan (Author), Vilma Laus (Author)
(3)

New!: $19.99 $12.39 (as of 02/05/2013 17:35 PST)
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A sensational collection of traditional and exotic recipes that captures the essence of the cuisine. Features a concise introduction about life in the Philippines, with information about the region, the geography, festivals, history and culinary traditions.

• Rank: #163318 in Books
• Published on: 2011-10-16
• Original language: English
• Number of items: 1
• Dimensions: 11.69" h x .67" w x 8.98" l, 1.84 pounds
• Binding: Paperback
• 160 pages

Delicious and Nutritious Filipino Lunch and Dinner Recipes: Affordable, Easy and Tasty Meals You Will Love (Bestselling Filipino Recipes)

Delicious and Nutritious Filipino Lunch and Dinner Recipes: Affordable, Easy and Tasty Meals You Will Love (Bestselling Filipino Recipes)
Martha McBride (Author)
(2)

Download: $4.97 (as of 02/03/2013 20:12 PST)

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Rave Reviews:

"Good ideas for recipes...I have tried a few and they were all pretty good. I am going to try some more this week."

"Yes, these do qualify as delicious and nutritious, and I liked the way everything is laid out. A good book overall."

"An interesting read with some really good ideas for recipes that actually taste pretty good. I enjoyed all of them."

"I love Filipino food, so this was a good buy for me. I had forgotten how good this kind of food tasted, but now I am ready for more!"

"Overall there are lots of good ideas in here for you to try. I found them to be easy to prepare, and to have an interesting taste, very different to what you might expect."

Why Choose This Book?

Because you are just tired of the usual run of dishes and are ready for a bit of gastronomical adventure!

What's Inside?

• The most popular Filipino dishes
• Great food prep techniques
• Food you'd never thought would taste so great
• Exotic seasonings peculiar to Filipino cooking

...plus so much more!

The eclectic nature of the Filipino culture guarantees an interesting and fruitful foray into great cuisine. Have as much fun learning new ways of cooking as eating! Sarap!

• Rank: #84435 in eBooks
• Published on: 2012-02-13
• Released on: 2012-02-13
• Format: Kindle eBook
• Number of items: 1

Memories of Philippine Kitchens

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Memories of Philippine Kitchens
by Amy Besa, Romy Dorotan
(31)

New!: $40.00 $27.19 (as of 01/09/2013 21:33 PST)
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In the newly revised and updated Memories of Philippine Kitchens, Amy Besa and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinating—and very personal—look at Filipino cuisine and culture. From adobo to pancit, lumpia to kinilaw, the authors trace the origins of native Filipino foods and the impact of foreign cultures on the cuisine. More than 100 unique recipes, culled from private kitchens and the acclaimed Purple Yam menu, reflect classic dishes as well as contemporary Filipino food. Filled with hundreds of sumptuous photographs and stories from the authors and other notable cooks, this book is a joy to peruse in and out of the kitchen.

• Rank: #149246 in Books
• Published on: 2012-05-01
• Original language: English
• Number of items: 1
• Dimensions: 9.02" h x 1.14" w x 10.00" l, 3.08 pounds
• Binding: Hardcover
• 232 pages