Kulinarya: A Guidebook To Philippine Cuisine
This book is a collaboration of six prominent Filipino chefs and restaurateurs who share the belief that the richness of Filipino food should be more fully recognized and enjoyed, both at home and abroad.
Glenda Barretto, Conrad Calalang, Margarita Forés, Myrna Segismundo, Jessie Sincioco and Claude Tayag bring their talent and love for Filipino cuisine to this ambitious campaign, that aims to inspire best practices in the selection, organization, preparation, presentation and understanding of our food.
Photographer Neal Oshima and book designer Ige Ramos worked with Claude Tayag as food stylist, the rest of the chefs, and a team of researchers, writers and editors, with dedication beyond duty, inspired by Kulinaryas goals.
The guidebook contains a carefully thought out selection of recipes from classic and regional Filipino cuisine including notes and tips on some best kept secrets.
Kulinarya: A Guidebook to Philippine Cuisine is just the beginning of a movement to inspire homemakers, cooks, students, purveyors, retailers, and restaurants of all types to harness our natural Filipino creativity and individuality towards the discipline of searching for and following good cooking practices.
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