Filipino Cuisine


by Gerry G. Gelle, Red Crane Books, first edition, 1997. Hardcover, no DJ as issued, 280 pages. Bright color meal photo covers, color presentation photos inside.

A comprehensive guide to the exotic food of the Philippines. The author's traditional recipes, according to the cover copy, "include the mountain and coastal regions of Northern Luzon and the many islands of the Visayas and the island of Mindanao...the Pangasinans of Luzon with their specialty of 'cultured' fish, to the Tagalogs, who use vinegar and fruits in their dishes to give the preferred sour taste...and the use of guinamos, a paste of fermented shrimp or fish, in the Visayas." We also like the steamed pork and chorizo meat loaf.

Pristine condition: VG+.

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