The Philippine Cookbook
This book presents to America the cooking of the Philippines, an extraordinary classic cuisine adapted, for the first time, to the specific requirements of 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. If you’re looking for a whole new array of tastes and textures in appetizers, rice, meat, fish entrees, noodles and vegetarian dishes, salads, condiments and desserts, you’ll find your palate wonderfully stimulated by The Philippine Cookbook.
Paperback | 1985 | 256 pages | ISBN# 0-399-51144-X | $14.95
