PDF Download Memories of Philippine Kitchens, by Amy Besa, Romy Dorotan
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Memories of Philippine Kitchens, by Amy Besa, Romy Dorotan
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In the newly revised and updated Memories of Philippine Kitchens, Amy Besa and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinating—and very personal—look at Filipino cuisine and culture. From adobo to pancit, lumpia to kinilaw, the authors trace the origins of native Filipino foods and the impact of foreign cultures on the cuisine. More than 100 unique recipes, culled from private kitchens and the acclaimed Purple Yam menu, reflect classic dishes as well as contemporary Filipino food. Filled with hundreds of sumptuous photographs and stories from the authors and other notable cooks, this book is a joy to peruse in and out of the kitchen.
- Sales Rank: #654502 in Books
- Published on: 2012-05-01
- Original language: English
- Number of items: 1
- Dimensions: 10.25" h x 1.00" w x 9.25" l, 3.08 pounds
- Binding: Hardcover
- 232 pages
About the Author
Amy Besa and Romy Dorotan are the owners of the Purple Yam restaurant in Brooklyn. They are the former owners of Cendrillon. They live in Brooklyn.
Most helpful customer reviews
5 of 5 people found the following review helpful.
part cookbook / mostly memories
By casey
this book is as described by Amazon. The book is well-made = quality paper and binding. Many photographs with a storyline traveling throughout the various regions of the Philippines.
As it turns out, this book focuses more on the regions and the author's memories in those regions. there's maybe about 50 to 75 recipes in this book (out of 232 pages).
If you're looking for a solid Filipino cookbook filled with recipes, than this is not the cookbook for you. After looking at the recipes, there weren't very many recipes that I found appealing and would want to make at home. In a sense, it left me feeling like Filipino food was lackluster, which I know is NOT TRUE. Filipino food offers many outstanding dishes, but I did not find those recipes in this cookbook.
I would not have purchased this book if I could have previewed it first at my local public library.
3 of 3 people found the following review helpful.
An Intimate Look at Filipino Cuisine and the Philippines
By Larry K
I have been going to the restaurants run by Amy Besa and Romy Dorotan for many years, starting way back at Cendrillon in SOHO, and now at their wonderful Purple Yam in Brooklyn, but I only just found out that they have a book. Having been to the Philippines many times, starting with my US Navy days in the late 60s to being married to a Filipina for the last twenty years, I am quite familiar with Filipino cuisine. This book is just delightful. The stories that are told are so personal an so educational that I have a much better understanding of Filipino Cuisine and Filipinos. Some of the stories are similar to stories my wife has of growing up in the Philippines, and the rest are wonderful additions to my knowledge of my wife's life before I knew her. Then there are the recipes. I have an extensive cookbook section in my library, and I don't think any of them have better descriptions of methods and ingredients than the ones in this book. All in all this book is a must for anyone with any interest in the Philippines or Filipino cooking. How many cookbooks do you actually read cover to cover? With this one you probably will.
4 of 4 people found the following review helpful.
Filipino cookbook with history, stories from families about local and reinvented Filipino Cuisines
By EPICurean M.
One of the cookbooks that I will cherish and use for a lifetime. I was captivated by the stories of 2 chefs who opened their American dream to make it into a reality. I was longing for a cookbook that had traditional and heirloom recipes from families that had their signature dishes from provinces in the Philippines like Vigan, Pampanga, Laguna,etcetera. This cookbook contains the history, stories from these memorable recipes and why they last for a long time for many Filipinos and other nationalities when they were presented at Cendrillon and at Purple Yam restaurant in New York. I really appreciate how the chapters were presented with introduction of ingredients, categorized into different parts of the Filipino (Spanish )meal - Breakfast, Brunch, Lunch, Merienda (Snack time) and Dinner.
If this book has a James Beard Foundation award because of how this cookbook was presented and the recipes are timeless for the Filipinos and those who are curious and wants to go back to history in the Philippines. Some are traditional, and others have fusion of 2 recipes or cuisines. I recommend this book to anyone who is curious trying Filipino cuisine. I say that Filipino cuisine is often misrepresented because most foreigners feel alienated about how we cook our foods; however, we should have an open mind, heart and tastebuds to educate what Filipino cuisine is all about. I know everyone who has tried Filipino food will often associate with adobo, sinigang, lugaw or arroz caldo, pancit, turon and many common fare. But for those who are curious to go deeper into local Filipino foods that are found in the provinces and are cherished by many -- I think this is the book for you.
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