Memories of Philippine Kitchens

Traces the history of Filipino food from native dishes through dishes that show the influences of the Chinese, the Spanish/Mexicans, and the Americans, with recipes interspersed. This work brings the Philippine Islands to life through the stories behind the dishes and their traditional cooking techniques.

---

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, owners and chef at Soho's popular Cendrillon restaurant, 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 Lechon (the art of the well-roasted pig), the authors document popular classic dishes as well as regional specialties that are rapidly disappearing as Filipino society becomes more and more homogenized. 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.