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-- 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 ...

The Philippine Cookbook 1985, Perigee Books, New York, NY

ISBN-13: 9780399511448

Trade paperback

Select
The Philippine Cookbook 1982, Coward McCann, New York, NY

ISBN-13: 9780698111745

Hardcover

Select