Kulinarya: A Guidebook to Philippine Cuisine

by Glenda Rosales Barretto, Claude Tayag, Conrad Calalang

Beautiful oversize, coffee table style book "Kulinarya's team of six chefs, all of whom have made their own mark on Filipino cuisine, had many lively arguments to distill the core principles of Filipino Cooking from the huge diversity of regional and individual practices. The a guidebook that brings greater understanding of our cuisine and inspires more careful attention to good cooking practices. The graceful and precise photography of Neal Oshima combines with the clean, practical styling of Claude Tayag to produce a sumptuous vision of Filipino cuisine." --Michaela Fenix "Finally, a cookbook that presents Filipino cuisine for a 21st century global audience." --Thelma San Juan "Kulinarya proposes to put Filipino food classics into the mainstream of international cuisine. It's a book for everyone."

Genres: Cookbooks, Cooking, Food

Paperback

Reviews

[Eric Atienza · Rating 4 out of 5]

I love this book. I love the way they tell the story of Filipino food along with providing these traditional recipes so you can see where these dishes come from in addition to how they are made. I also love how there's such a breadth of recipes from so many different regions, and how they've provided alternate preparations for things like adobo and sinigang that have so many variations among Filipinos. The photos are beautiful as well.

[David · Rating 5 out of 5]

I picked this book up while I was in the Philippines, and it's amazing! I should have purchased more than one copy while I was there. Beautiful pictures of each dish next to clear and easy to read instructions. The dishes are authentic and delicious!

[Pat · Rating 4 out of 5]

Finally got hold of this through a mutual friend and it does not disappoint! Kulinarya is THE cookbook you give to a foreigner to welcome them into the arms of Filipino cooking. It is well-researched and user-friendly in that it helps both seasoned home cooks in coming up with new ideas, and newbies in dipping their toes to the cuisine. The recipes are basic but there is a corner section on substitutions one can try. I personally love the how-to chapter in the final pages.

Docking one star because of some boo-boos I saw in the 2nd edition: (1) the recipe for adobo sa gata repeated 2 steps, (2) labeling on some images are incomplete (see: the page bihon vs luglug, and others), (3) the nonchalant writing of vanilla syrup as just "vanilla" [which I get but for beginners and for the sake of recipe writing, the ingredient has to be precise] and (4) the use of wax paper in baking.

Still would love to have this on my shelf!

[tsien · Rating 4 out of 5]

A MUST HAVE BOOK!. .for starters!