Kulinarya: A Guidebook to Philippine CuisineASIAN ART MUSEUM
This expanded special edition of “Kulinarya: A Guidebook to Philippine Cuisine” continues the movement that inspired home cooks, students, purveyors, retailers and restaurants to bring Filipino cuisine to the highest levels of preparation and presentation. The authors — noted Filipino chefs Glenda Barretto, Conrad Calalang, Margarita Fores, Myrna Segismundo, Jessie Seincioco and Claude Tayag — have succeeded in capturing the feel and essence of traditional Filipino cuisine, making “Kulinarya” a staple of Filipino kitchens.
This expanded second edition includes a more carefully thought-out selection of classical and regional recipes, brilliant new photographs and, most of all, notes and tips on some of the best-kept culinary secrets. It is a must-have for the experienced or new cook, any lover of Filipino food or even someone who has never tried it before.
- Author: Glenda R. Barretto, Photographer: Neil Oshima
- 240 pages, 80 recipes, hardcover
- 11 X 8 ½ inches
- Published August 2016