In the first two editors, I included recipes that I liked to use in my home in the Philippines.

It was to be a sort of handbook for the woman at home who wanted to use some tested recipes or one who needed to have her housemaid turned cook try her hand at the satisfying, challenging though sometimes tedious art called cooking.

And with the comments I received from Filipinos, specially in the United States, I thought I would write one just for them. Many Filipinos abroad have told me that my first editions were their “bible” in the kitchen.

Let me state right away that recipes in all cookbooks are guides and one’s food sense must come into play in deciding the right amount of seasoning, cooking time and other modification needed for a dish.

For food composition is not the same all over the world, and meats come from animals of all ages and breeds, so cooking time, flavorings and seasoning need to be modified to suit one’s tastes.

NBS.

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