The essence of Filipino food has always remained somewhat secluded in the family kitchens of Filipino homes, passed down through the generations, melding native traditions with those of Chinese, Spanish, and American cuisines.
With Memories of Philippine Kitchens, Amy Besa and Romy Dorotan — the owners and chef at the New York restaurant Cendrillon — present a fascinating look at Filipino cuisine and culture. They have spent years tracing the traditions of the food of the Philippines, and here they share the results of that research.
From Lumpia, Pancit, and Kinilaw to Adobo and Lehon (the art of the well-roasted pig), the authors document dishes and culinary techniques that are rapidly disappearing and in some cases unknown to Filipinos, whether in the Philippines or abroad.
In addition to offering more than 100 unique recipes culled from private Filipino kitchens and their own acclaimed menu, Besa and Dorotan vividly document the role of food in Filipino society, both old and new. Filled with hundreds of sumptuous photographs by the esteemed Filipino photographer Neal Oshima and colorful stories of food memories from the authors and other notable local cooks, the book is a joy to peruse both in and out of the kitchen.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry