عنوان

Authentic Recipes from the Philippines.

(Number (ISBN

1462905331

(Number (ISBN

9781462905331

Number

b573035

Title Proper

Authentic Recipes from the Philippines.

General Material Designation

[Book]

First Statement of Responsibility

Reynaldo Alejandro

Place of Publication, Distribution, etc.

New York

Name of Publisher, Distributor, etc.

Tuttle Pub.

Date of Publication, Distribution, etc.

2012

Specific Material Designation and Extent of Item

(115 pages)

Text of Note

Food in the Philippines; Regional Dishes and Regional Identity; Fiesta Feasting; Dining and Cooking in the Pilippines; Authentic Filipino Ingredients; Authentic Filipino Recipes; Sweet and Sour Sauce; Miso Tomato Sauce; Liver Sauce; Chicken Stock; Balayan Fish Sauce; Garlic Soy Vinegar Dip; Green Mango Relish; Lime Soy Chili Dip; Green Papaya Pickles; Annatto Water; Eggplant Sauce; Annatto Oil; Snacks and Appetizers; Fish Ceviche; Shrimp and Tofu Fritters; Pork Cracklings; Shanghai-style Eggrolls; Soups and Stews; Chicken Rice Soup with Ginger; Beef and Banana Heart Soup. Chicken Soup with Green Papaya and GingerChicken Soup with Coconut; Ground Beef Stew; Corn and Clam Chowder; Hearty Wonton Soup; Rice and Noodles; Cuban-style Rice with Meat Sauce and Plantains; One-pot Rice with Chicken, Pork and Shrimp in Coconut Milk; Philippine Fried Rice; Philippine Pork Sausages; Crispy Fried Fish; Paella; Canton-style Braised Noodles; Chicken Vermicelli; Vegetables and Salads; Vegetable Stew with Tofu; Stir-fried Mung Beans; Stuffed Eggplants; Vegetable Medley with Pork and Bagoong; Fresh Coconut Noodles with Vegetables; Bitter Melon Salad; Green Mango Salad. Simmered Vegetables with ShrimpTaro Leaves with Coconut Milk; Fresh Spring Rolls; Seafood; Fish Poached in Vinegar and Ginger; Shrimp Adobo in Coconut Milk; Sweet and Sour Fish; Fried Fish with Black Bean Sauce; Shrimp Sinigang; Fish Soup with Vegetables; Meat and Poultry; Rich Beef Stew; Filipino-style Beef Steak; Stuffed Beef Roll; Oxtail and Vegetable Stew; Pork with Bagoong; Beef Sinigang; Beef Braised with Garlic and Olives; Crispy Roast Pork; Tripe, Pork and Sausage with Chickpeas in Gravy; Hearty Meat Stew with Chickpeas and Plantains; Stewed Pork Knuckle; Pork Stew with Tahure. Grilled Garlic Vinegar PorkDiced Pork and Liver Stew with Potatoes and Pimentos; Chicken Adobo with Turmeric and Coconut Milk; Chicken Simmered in Tomatoes and Pimentos; Chicken and Pork Adobo; Stuffed Duck with Napa Cabbage; Desserts and Drinks; Custard in Meringue; Sweet Coconut Corn Cake; Crème Caramel; Caramel-coated Egg Nuggets; Egg Custard with Caramel Topping; Halo Halo Supreme; Sago Pearls with Coconut Gelatin; Fresh Coconut Delight; Yam Pudding with Coconut Cream Topping; Rice Patties with Sweet Grated Coconut; Brown Rice Flour Cakes; Cassava Patties with Coconut. Lemongrass Pandanus Iced TeaGinger Tea; Green Mango Shake; Fresh Mango Shake; Measurements and conversions; Index of recipes; Mail-order/online sources.

Text of Note

Filipino food, influenced by over 300 years of Chinese, Hispanic and American culinary techniques, is one of the most vibrant and intriguing cuisines in Asia. A tantalizing concoction of textures, flavors and colors, these popular Filipino recipes range from national dishes such as adobo, to the spicy dishes of the Bicol region. Genuine native artwork and a detailed description of life in the Philippines distinguish this title from other ethnic cookbooks. With all of the dishes and ingredients vividly photographed, you'll know just what to expect when preparing these exotic delicacies.

Cooking, Philippine.

Class number

Book number

Reynaldo Alejandro

Luca Tettoni

Reynaldo Alejandro

Electronic name

[Book]

Y