This delightful collection of 85 tried and tested recipes showcases the full range of authentic Filipino dishes from the famous vegetable dishes of the Tagalog peninsula to the seafood and noodles of the Visayan islands and the spicy and colorful curries of Mindanao. Each region has its own distinct food culture and this book relates the secrets and soul of dishes that create the cultural mosaic that is the Philippines.
Learn to make a perfect Pinakbet (Mixed Vegetables) or a delicious Halo-halo (Mixed Fruits and Shaved Ice Parfait). Regale your friends with a wonderfully easy Kapampangan Paella (Bringhe) and Morcon (Marinated Stuffed Roast Beef Roll) or an amazing bowl of Pininyahang Manok (Coconut Chicken with Pineapple). End the meal with delectable Yemas (Egg Yolk Treats).
The ingredients used to prepare these dishes are available everywhere, and authentic Filipino food can now be cooked and enjoyed by anyone.
Veganism is about more than just avoiding meat and dairy; it's about cooking and eating healthy food while being good to the planet. Luckily, being good to the planet. Luckily, being good to the planet can be delicious!
Cooking wholesome vegan foods for your family every day is easy! From quick recipes for hectic weeknights to indulgent breakfasts for lazy weekend mornings, you'll have the confidence you need to take on a healthy, meat- and dairy-free lifestyle.
Miki Garcia is a journalist by training and a food aficionado by vocation. She has a Master's Degree in Journalism in England and has authored two books. She is an expert on Kapampangan culture and history and, though she has lived in and traveled to nearly a hundred countries, her greatest love is for Pampanga, Philippines, where she lived for a year, and its cuisine. This is her first cookbook.
Luca Invernizzi Tettoni is a world renowned photographer who has lived and worked in Asia since 1973. He specializes in books on Asian culture. Among his many publications are Tropical Asian Style, Balinese Gardens, Thai Style, The Tropical Spa and Contemporary Thai. www.tettoni.com.
Theo Domini O. Zaragoza studied Food Styling at the Culinary Institute of America in New York and trained as a chef at Shangri-la's Culinary Academy, The Maya Kitchen, and Triple V Group of Restaurants. He later set up a food styling and food photography firm in the Philippines where he has an impressive list of clientele. www.resultado.com.ph.
Jolinda Hackett has been vegetarian for nearly twenty years, and a plant-based vegan for nearly ten. She spent several years promoting the myriad benefits of a plant-based diet with vegan advocacy groups. Hackett continues to counsel new vegetarians and vegans online as the About.com Guide to Vegetarian Food. She has been interviewed by and appeared in American Vegan magazine, Food and Home magazine, the Daily Nexus, the Santa Barbara News Press, the Jerusalem Post, and on WZRD radio in Chicago. She lives in Santa Barbara, CA.
Lorena Novak Bull, RD has spent the last fourteen years working as a registered dietitian in public health and has more than twenty-five years of experience with vegetarian, vegan, and raw vegan lifestyles. She is a member of the American Dietetic Association and a past president of the Inland District Dietetic Association. She lives in Riverside, CA.
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