Cooking

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978-0-89013-513-6

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Filipino Cuisine: Recipes from the Islands


Gerry G. Gelle

A surprise to those unfamiliar with the Philippines is the great geographical diversity of the islands and their six major culinary regions. Gerry Gelle's contribution to our understanding of this diversity is his knowledge of these regions. His recipes include the mountain and coastal regions of Northern Luzon and the many islands of the Visayas and the island of Mindanao. We learn of the rich mixtures of people, from the Pangasinans of Luzon with their specialty of "cultured" fish, to the Tagalogs, who use vinegar and fruits to give their dishes the preferred sour taste. He explains the use of guinamos, a paste of fermented shrimp or fish in the Visayas, and the use of hot chilies and spices to make curry in Mindanao. After cooking with these recipes, you will know the aromas and tastes of Filipino cooking.


ABOUT THE CONTRIBUTORS

Gerry G. Gelle is a second-generation Filipino American who has dedicated himself to preserving Filipino cuisine.

ACCLAIM

"An interesting and informative book for cooks who want to expand their horizons and familiarize themselves with another aspect of Asian cooking."

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Country Living



"Although he gives a culinary geography lesson of the spread-out islands that make up the Philippines, Gelle says 'the book was written from a Filipino American point of view, not a Filipino point of view.' Thus, the recipes sometimes have been modified to fit both American ingredients and the Americanized tastes of those born and raised in this country. The recipes are no less authentic for being adapted."

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San Francisco Chronicle



"Perfect for a library's ethnic cookbook collection: over 200 recipes complete with a selection of fine color photos embellish an in-depth reference to the cuisine of many Philippine islands. Included are an index and glossary, plus plenty of cultural references."

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The Bookwatch



Published By Museum of New Mexico Press


8 x 9 in. 352 pages 24 color photographs