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Part of the Pinoy Classic Cuisine Series, a collection of little books on Philippine cuisine and beverage, which serves as an easy, fast guide for today's cosmopolitan kitchens and busy bodies. Inihaw, sinugba, inasal, dinerang, intono or whatever Filipino regional term is used, grilling food over charcoal or fire is one of the most ancient methods of cooking in the Philippines and perhaps, the world. Barbecues and grilled foods are considered very...
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Part of the Pinoy Classic Cuisine Series, a collection of little books on Philippine cuisine and beverage, which serves as an easy, fast guide for today's cosmopolitan kitchens and busy bodies. Includes recipes for Pancit Luglug, Bachoy, Pancit Pasig, Crispy Canton with Quekiam Sauce, Batil Patong, and many more.
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Part of the Pinoy Classic Cuisine Series, a collection of little books on Philippine cuisine and beverage, which serves as an easy, fast guide for today's cosmopolitan kitchens and busy bodies. 'If the culinary enthusiast wants to witness the differences in Philippine regional cuisine, he only has to look at how Filipinos cook their vegetables. There, he will find very clear-cut differences on how the various provinces cook their vegetables. 'The...
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To two or three generations of Filipino homemakers, Nora Daza's cookbook (Let's Cook with Nora) was the bible of cooking. No newlywed or departing migrant-to-be was ever without it. The well-worn and stained cookbook is the umbilical cord that refuses to detach itself from our collective mother's womb, forming part of our culinary heritage that binds us together. It literally brings joy to countless dining tables.
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Part of the Pinoy Classic Cuisine Series, a collection of little books on Philippine cuisine and beverage, which serves as an easy, fast guide for today's cosmopolitan kitchens and busy bodies. Includes recipes for Pichi-pichi Pinipig, Ube Puto, Tibok-tibok, Calabasa Flan with Honey Butter Sauce, and many more.
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Part of the Pinoy Classic Cuisine Series, a collection of little books on Philippine cuisine and beverage, which serves as an easy, fast guide for today's cosmopolitan kitchens and busy bodies. This little cookbook is packed with recipes for Adobong Crispy Pata, Sinaing na Tambakol sa Bawang at Kamias, Bringhe, Pininyahang Adobo, and many more variations of the Filipino favorite adobo that can be served all day long.
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After years of lovingly nurturing her very own picky eater, mom and healthy-eating advocate Tricel de Guzman shares her delicious, nutritious, kid-approved, and easy-to-follow recipes for parents and guardians of young picky eaters. Full-color pages with photographs.
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The Expat Kitchen is a practical cookbook for a range of culinary expertise, from the novice to the knowledgeable cook, from the career woman/man with little time to spare for food preparation, to the skilled and consummate cook who will happily slave over a hot stove for hours preparing the perfect meal for friends and family, to the simple housewife looking to perk up the appetite of picky eaters in the family. Above all, it reflects and offers...
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This book features more than sixty recipes of different kinds of everyday breads, modern day breads, rich breads, specialty breads, biscuits, cookies, and snacks. Recipes include: homemade pan de sal, pan de agua, rosquetas, Filipino fruitcake, ensaimada Bulacan, pastel, kababayan, puto Binondo, hopia ube, sweet empanaditas, araro, pan de regla, pilipit, and many more!
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Breads, Cakes, Pastries, and More features baking recipes originally culled by cereal chemist and food technologist Efren G. Bunquin in his book The Golden Treasury of Baking and Candymaking. Kitchen-tested by the Center for Asian Culinary Studies and with annotations and recommendations from Chef Gene Gonzalez, recipes in this book include popular local breads such as Pan de Sal, Mamon Especial, and Ensaimada; Chinese snacks such as Hopia, Bitso-Bitso,...
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There's truly something special about preparing meals for the people who matter in your life. I see that good food can put smiles on their faces, and I consider it an accomplishment that I am able to make people happy with the food I cook. So, really, this book is for my family, my friends, my supporters, and also everyone who have graciously allowed me to explore and work in their kitchens. This is also for moms, for people living alone, for those...
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From meat to shell, Coconut Kitchen brings you many ways to make appetizers and main dishes absolutely healthy and delicious! Each recipe has been personally selected, tested and retested by the author with you, the reader and home cook, in mind. This cookbook also features coconut-based recipes from the following well-known personalities in the culinary world: Amy Besa and Romy Dorotan, Norma Chikiamco, Pia Lim-Castillo, Elizabeth Ann Quirino, Ige...
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A collection of Filipino expats' reminiscences–especially during the writers' growing-up-into-adulthood years–primarily of home and hometown, but having Filipino cooking as the unifying thread: favorite dishes and native delicacies, family recipes and food rituals, favorite watering holes and memorable eating places anywhere in the Philippines.
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Cacao: Bean to Bar is for anyone who would like to know more about the Philippine cacao industry, from the chocolate enthusiast, to the chocolate manufacturer, all the way to the would-be cacao farmer. It is laden with facts and a bit of history of the cacao industry in the country, and tells of how its champions are helping it gain world prominence once more. This book features a step-by-step procedure on how to start a cacao business (from planting...
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In the last ten years, the Philippines has undergone nothing short of a culinary revolution.
At first as an expatriate living in London, then eventually fully immersed in the scene as a writer and critic, Philippine Daily Inquirer's resident food reviewer chronicles the remarkable transformation of gastronomic backwater into a giddy, opulent, and at times overwhelming foodie scene.
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From ampapagot (Cebuano for triggerfish) to ligaya (bread with red filling from Bicol) to ukuh ukuh (a Tausug dish resembling a sea urchin risotto), this dictionary gathers more than 8,000 terms relating to food ingredients, dishes, cooking styles, preparation techniques, and utensils, among others. For anyone who cooks or simply loves Filipino food, this book is a vital reference and an excellent cookbook supplement.
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Filipino food writer and local-cuisine advocate Michaela Fenix travels to taste, enjoy, and document recipes, cooking traditions, and local foodways of numerous towns and cities around the Philippines. She also shares delightful gems told to her by the cooks, food purveyors, families, business owners, and food lovers she has met, travelled, and dined with, showing how vast and unique Philippine cuisine is.
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