PDF Download Memories of Philippine Kitchens, by Amy Besa

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Memories of Philippine Kitchens, by Amy Besa

PDF Download Memories of Philippine Kitchens, by Amy Besa

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About the Author

Both Philippines natives, Amy Besa and Romy Dorotan own and operate Cendrillon, a popular restaurant they opened in New York in 1995, where Dorotan is the highly acclaimed chef.

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Product details

Hardcover: 232 pages

Publisher: Harry N. Abrams; First Edition edition (November 1, 2006)

Language: English

ISBN-10: 1584794518

ISBN-13: 978-1584794516

Product Dimensions:

9.4 x 1.2 x 10.4 inches

Shipping Weight: 3 pounds

Average Customer Review:

4.4 out of 5 stars

56 customer reviews

Amazon Best Sellers Rank:

#239,681 in Books (See Top 100 in Books)

I have been going to the restaurants run by Amy Besa and Romy Dorotan for many years, starting way back at Cendrillon in SOHO, and now at their wonderful Purple Yam in Brooklyn, but I only just found out that they have a book. Having been to the Philippines many times, starting with my US Navy days in the late 60s to being married to a Filipina for the last twenty years, I am quite familiar with Filipino cuisine. This book is just delightful. The stories that are told are so personal an so educational that I have a much better understanding of Filipino Cuisine and Filipinos. Some of the stories are similar to stories my wife has of growing up in the Philippines, and the rest are wonderful additions to my knowledge of my wife's life before I knew her. Then there are the recipes. I have an extensive cookbook section in my library, and I don't think any of them have better descriptions of methods and ingredients than the ones in this book. All in all this book is a must for anyone with any interest in the Philippines or Filipino cooking. How many cookbooks do you actually read cover to cover? With this one you probably will.

One of the cookbooks that I will cherish and use for a lifetime. I was captivated by the stories of 2 chefs who opened their American dream to make it into a reality. I was longing for a cookbook that had traditional and heirloom recipes from families that had their signature dishes from provinces in the Philippines like Vigan, Pampanga, Laguna,etcetera. This cookbook contains the history, stories from these memorable recipes and why they last for a long time for many Filipinos and other nationalities when they were presented at Cendrillon and at Purple Yam restaurant in New York. I really appreciate how the chapters were presented with introduction of ingredients, categorized into different parts of the Filipino (Spanish )meal - Breakfast, Brunch, Lunch, Merienda (Snack time) and Dinner.If this book has a James Beard Foundation award because of how this cookbook was presented and the recipes are timeless for the Filipinos and those who are curious and wants to go back to history in the Philippines. Some are traditional, and others have fusion of 2 recipes or cuisines. I recommend this book to anyone who is curious trying Filipino cuisine. I say that Filipino cuisine is often misrepresented because most foreigners feel alienated about how we cook our foods; however, we should have an open mind, heart and tastebuds to educate what Filipino cuisine is all about. I know everyone who has tried Filipino food will often associate with adobo, sinigang, lugaw or arroz caldo, pancit, turon and many common fare. But for those who are curious to go deeper into local Filipino foods that are found in the provinces and are cherished by many -- I think this is the book for you.

this book is as described by Amazon. The book is well-made = quality paper and binding. Many photographs with a storyline traveling throughout the various regions of the Philippines.As it turns out, this book focuses more on the regions and the author's memories in those regions. there's maybe about 50 to 75 recipes in this book (out of 232 pages).If you're looking for a solid Filipino cookbook filled with recipes, than this is not the cookbook for you. After looking at the recipes, there weren't very many recipes that I found appealing and would want to make at home. In a sense, it left me feeling like Filipino food was lackluster, which I know is NOT TRUE. Filipino food offers many outstanding dishes, but I did not find those recipes in this cookbook.I would not have purchased this book if I could have previewed it first at my local public library.

I ordered this book as a present for my 62 year old Filipina half-sister who has been living in the United States since last fall. Communication has been a bit of problem: I do not speak or understand Tagalog; and my sister's English is not fluent. She doesn't always understand what I am saying; and she doesn't always know how to say what she means in English. But this book has helped our communications. We sit together and go through the pages. Since the book is written in English, I read the words aloud; and as we page through the book, my sister points to the pictures and talks about her life in the Philippines. This book is helping me to learn more about the Philippines and, more importantly, has helped to bring my sister and me closer. The book has lots of good info and wonderful pictures. I do wonder whether a version of this book written in the Philippine language is available.

This is a terrific cookbook-slash-food history of a cuisine (or really cuisines) that is becoming more popular but is still not that well known outside the Philippines. Amy Besa and Romy Dorotan are great chefs and great listeners, grounding their recipes in the lives of ordinary home cooks, and honoring their work. It is clear from their recipes that they lament the modern use of processed food--there are no spam fries to be found here--but it is not snobby or fussy food. Dig in!

I bought this for my daughter. She loves this book. Her husband is Filipino and she had bought this book for his mother. Her mother-in-law was very impressed with the book and said the recipes were very authentic. My daughter was most impressed with the photography and the cultural information in the book. It is more than a cookbook. It is a look into the Filipino culture. So based on her comments and how thrilled she is with the book - I have to give it the highest rating.

I am a Pilipino home cook and the recipes here are spot on. I already know how to cook many of the dishes so the reason I bought it is for the gorgeous pictures and the bits of regional Pilipino cuisine history. Reading this book also reminds me so much of home that I feel transported back to the islands for a few minutes when I pop this book open.

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Memories of Philippine Kitchens, by Amy Besa PDF