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Title: Filipino Cuisine: Recipes from the Islands (Red Crane Cookbook Series) by Gerry G. Gelle, Michael O'Shaughnessy, Deborah Reade ISBN: 1-878610-63-5 Publisher: Red Crane Books Pub. Date: August, 1997 Format: Hardcover Volumes: 1 List Price(USD): $29.95 |
Average Customer Rating: 4.57 (14 reviews)
Rating: 5
Summary: Finally, a cookbook to celebrate with...
Comment: What a pleasure it was to have come across this gem of a book. No longer will I need to suffer the generalisation of Filipino cuisine to "lumpia" and "adobo." This volume brings the wonderful flavors and aromas of real Filipino cooking to the general public. Perhaps we will begin to see a revolution in the fickle American palate and celebrate the one of the world's first true fusion cuisines; where else can one taste the influences of India, China, Mexico, Spain, America, and Malaysia integrated seemlessly with indigenous flavors and ingredients. So, whether you simply wish to read the book and imagine the unctuous recipes already prepared or, if you prefer as I do, put into practice what Mr. Gelle has carefully layed out, none of the dishes will disappoint.
Rating: 5
Summary: Tasty
Comment: This book gives an excellent introduction to Filipino food and cooking. The author has collected and tested hundreds of traditional recipes. While I'm no expert on the authenticity of these recipes, I can say that they are tasty and not too difficult to try at home. Some of the special features are adobo (vinegar and garlic sauce), coconut recipes, purple yam recipes, and pickles. While pork is a central ingredient in many of these recipes, it is also easily possible to put together a completely vegetarian menu using this book. Gelle includes a brief overview of Filipino food history and regional specialties at the beginning of the book, as well as a glossary of ingredients and index at the end.
Rating: 1
Summary: Loaded with inaccuracies
Comment: I bought this book as a gift for my sister. We are both filipinas raised in the US and are deeply fond of our ethnic cuisine. As such, we were excited to try recipes in the book. We tried the chicken siopao recipe first. It was a disaster. The dough did not rise despite the fresh yeast. After the addition of the flour the dough was hard and unworkable. The seasonings for the chicken were too conservative. The filling should be slightly sweet. We had to doctor it up quite a bit.
The Kutsinta recipe was a complete failure. It turned out thick and cakey rather than transulcent and gelatinous. It was also much too sweet.
I would not recommend this book to any native filipino. If you are accustomed to the taste of the filipino cuisine, you will appreciate the deficiencies in the book.
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Title: The Food of the Philippines: Authentic Recipes from the Pearl of the Orient (Periplus World Food Series) by Reynaldo Alejandro, Doreen G. Fernandez, Corazon S. Alvina, Millie Reyes ISBN: 9625932453 Publisher: Periplus Editions Pub. Date: May, 1999 List Price(USD): $18.95 |
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Title: Philippine Recipes Made Easy by Violeta A. Noriega ISBN: 0963655701 Publisher: Paperworks Pub. Date: November, 1993 List Price(USD): $12.95 |
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Title: Filipino Children's Favorite Stories by Liana Elena Romulo, Joanne de Leon ISBN: 962593765X Publisher: Charles E Tuttle Co Pub. Date: November, 2000 List Price(USD): $16.95 |
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Title: Philippine Cookbook by Reynaldo Alejandro ISBN: 039951144X Publisher: Perigee Pub. Date: May, 1985 List Price(USD): $15.95 |
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Title: Fine Filipino Food by Karen Hulene Bartell ISBN: 0781809649 Publisher: Hippocrene Books Pub. Date: June, 2003 List Price(USD): $24.95 |
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