Item description for Filipino Cuisine: Recipes from the Islands (Red Crane Cookbook Series) by Dr. Gerry G. Gelle...
A surprise to those unfamiliar with the Philippines is the great geographical diversity of the Islands and their six major culinary regions. Gerry Gelle's contribution to our understanding of this diversity is his knowledge of these regions. His recipes include the mountain and coastal regions of Northern Luzon and the many islands of the Visayas and the island of Mindanao. We learn of the rich mixtures of people, from the Pangasinans of Luzon with their specialty of "cultured" fish, to the Tagalogs, who use vinegar and fruits to give their dishes the preferred sour taste. He explains the use of guinamos, a paste of fermented shrimp or fish in the Visayas, and the use of hot chilies and spices to make curry in Mindanao. After cooking with these recipes, you will know the aromas and tastes of Filipino cooking.
"Although he gives a culinary geography lesson of the spread-out islands that make up the Philippines, Gelle says 'the book was written from a Filipino-American point of view, not a Filipino point of view.' Thus, the recipes sometimes have been modified to fit both American ingredients and the Americanized tastes of those born and raised in this country. The recipes are no less authentic for being adapted."-San Francisco Chronicle
"There are far too few Filipino cookbooks on the market; most competitors appearing in non-durable paperback which may not survive the rigors of library lending. This solid hardcover is perfect for a library's ethnic cookbook collection: over 200 recipes complete with a selection of fine color photos embellish an in-depth reference to the cuisine of many Philippine islands. Included are an index and glossary, plus plenty of cultural references."-The Bookwatch
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Studio: Red Crane Books
Est. Packaging Dimensions: Length: 9" Width: 8.3" Height: 1.1" Weight: 2.15 lbs.
Release Date May 31, 1997
Publisher Red Crane Books
ISBN 1878610635 ISBN13 9781878610638
Reviews - What do customers think about Filipino Cuisine: Recipes from the Islands (Red Crane Cookbook Series)?
I can finally make dishes like my mom! Jun 13, 2008
My mom makes the best filipino food and now I can finally duplicate her. Like other reviewers my mom couldn't tell me exact measurements or how long to simmer something. She would say "just taste it and add this if you like or when it looks like it ready then it is." I made chicken adobo and torta so far and they were true to the filipino taste. It took me about 6 months to actually receive this book after I bought it on this site but it was well worth the wait!
Filipino Cuisine Aug 5, 2007
My daughter in law is Filipino and a very busy R.N. with little time to cook. The book gives a history of development of Filipino food over the past couple of centuries. The recipes are easy to follow; just wish there were pictures of the finished dishes.
the only Filipino cookbook I own Apr 3, 2007
I am an America-born Filipina. In my search of the ingredients from my childhood family and friends' gatherings, I found this cookbook. Dr. Gelle was able to present all of the recipes and more that I have eaten. I am very impressed with the quality of the cookbook, given that there are minor ingredient/measurement changes from region to region in the PI. I find that the recipes provide an extremely decent guideline of ingredients and preparation techniques that can be lost in translation from generation to generation. I highly recommend this cookbook.
Insightful! Awesome Book! Mar 29, 2007
This book was thorough! It not only had recipes but also gave history & geography lessons on the Philippines & how Filipino cuisine came to be. I'm a Filipina, & I learned A LOT from his book.
When I was growing up, my Mom would try to teach me all the Filipino dishes she knew. I couldn't learn from her because she cooks without using exact measurements. Her method was, "You just add a little & taste -- a little bit of this & a little bit of that..." I needed measurements, & she couldn't give them. I couldn't learn like that. She also would tell me the Filipino word for a particular vegetable but wouldn't know what it was in English. Needless to say, she & I both got frustrated, so I stopped trying to learn to cook Filipino style, & she stopped trying to teach.
This book has inspired me to cook Filipino food now. It gives the English equivalent for vegetables that I NEVER knew (kang kong is water spinach! I just learned that from the book!), & if it doesn't, it shows a picture AND descriptively explains what it looks & tastes like.
This book crosses all cultural gaps because the author successfully explains any foreign ingredients or terms used in Filipino cooking. The other Filipino cookbooks I own didn't take the time to do that. I grew up in the USA & hardly speak any Tagalog, so this book is a KEEPER!
I'm glad I bought it because now I can share my culture with my family.
Very impressive. Jan 29, 2006
I've seen my share of Filipino cookbooks, both in the US and the Philippines. Until I found this book, there weren't any selections that impressed me enough to spend any money.
The directions are easy to understand, and I like the fact that the author included historical background, geographical notes, and an in-depth glossary. There aren't many pictures, but the few pictures in the book are lovely. I made the sapin-sapin (sticky rice cake), and it was a success. I even bought a copy of the book for my mother because my dad lost her Filipino cookbook that was over 30 years old. She was very impressed with the choice of recipes.
This is the best Pinoy cookbook I've seen. I'd recommend it to anyone.