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The Philippine Cookbook, by Reynaldo Alejandro
Fee Download The Philippine Cookbook, by Reynaldo Alejandro
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Here is the cookbook that presents to America the cooking of the Philippines, an extraordinary classic cuisine adapted, for the first time, to the specific requirements of 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 - sauteed 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 - minded 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.
- Sales Rank: #425578 in Books
- Published on: 1985-05-23
- Released on: 1985-05-23
- Original language: English
- Number of items: 1
- Dimensions: 9.28" h x .63" w x 7.40" l, 1.05 pounds
- Binding: Paperback
- 256 pages
About the Author
Alejandro, an authority on Filipino cuisine, is a graduate of the New York Restaurant School.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Fast Smooth Transaction ! Excellent Seller ! A+++++++
By Anky
Recipes are easy to follow and really stuck to the traditional culture.
0 of 0 people found the following review helpful.
Five Stars
By MusicBuff
A very good Filipino cookbook.
11 of 13 people found the following review helpful.
Great Cookbook But...
By SitaVita
This is a great cookbook, especially for somone like me who is not filipino but my husband is. Therefor needed a resource for cooking those great foods his mother cooks all the time. I came today to actually buy another copy for my mother-in-law who was very impressed with my cooking lately. The milk candy was a big hit at Christmas. However I did notice the same problems as one of the other reviewers. My prime example is the Leche Flan, he lists in this recipe that to make the carmel to use water with the sugar in a pan and cook until sugar is browned. Actually you use no water and then once it has carmalized only a small amount to keep it from crystalizing in your pan. Since I don't know any better I had to do this 3 times and consult other cookbooks before getting it right. If I am unsure about the contents of a recipe I talk to my Mother in law first. The fish soup was another of these, the ingrediants don't come together and make it taste right. The tocino is to complicated when you can by ready made tocino mix and not use the nasty chemical it calls for. But on an upside alot of the other recipes have made me a wonder in the kitchen for our filipino parties and my inlaws have been bragging about my cooking. Overall it's a good book as long as you have a good grasp on filipino cooking as a whole. Clearly I like enouph to purchase a second for my inlaws to have.
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