BOOK REVIEW: Memories of Philippine Kitchens by Amy Besa and Romy Dorotan
When we hear the word Philippines being mentioned, images of 'balut' (duck embryo) is conjured or maybe it's pristine beaches in Boracay. How many of us truly know the significance of this magical country's varied cuisine which is spread across the region? With this book, learning about Filipino cuisine is engaging as it is narrated through personal stories of the authors, growing up on Philippine food.
With its first publication, this book offered the world a fascinating - and very personal - look at Filipino cuisine and culture. The authors revealed the essence of Filipino food, which had been secluded in family kitchens, passed down through the generations, melding native traditions with those of Chinese, Spanish, and American cuisines.
This acclaimed book - honored by the IACP with its prestigious Gregson Award - returns in an updated and expanded edition, featuring a selection of new recipes, both traditional and from the outstanding kitchens of Besa and Dorotan's highly praised Cendrillon and Purple Yam restaurants.
The authors began their years of research for the book with questions put to family and friends in the U.S. and in the Philippines. "What are your food memories?" they asked, and a multitude of stories came forth, ranging from descriptions of dishes that were childhood favorites to tales of family feasts made almost mythical in their retelling from generation to generation.
From adobo to pancit, lumpia to kinilaw, the authors trace the origins of native Filipino food and the impact of foreign cultures on the cuisine in more than 100 unique recipes, reflecting classic dishes as well as contemporary Filipino and Asian-influenced food.
Filled with hundreds of sumptuous photographs and colorful stories from the authors and other notable local cooks, the book is a joy to peruse both in and out of the kitchen.
