Philippine Food Cooking Dining Dictionary
Download Philippine Food Cooking Dining Dictionary full books in PDF, epub, and Kindle. Read online free Philippine Food Cooking Dining Dictionary ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Author | : Edgie Polistico |
Publisher | : Anvil Publishing, Inc. |
Total Pages | : 944 |
Release | : 2017-11-15 |
Genre | : Cooking |
ISBN | : 6214200871 |
From ampapagot (Cebuano for triggerfish) to ligaya (bread with red filling from Bicol) to ukuh ukuh (a Tausug dish resembling a sea urchin risotto), this dictionary gathers more than 8,000 terms relating to food ingredients, dishes, cooking styles, preparation techniques, and utensils, among others. For anyone who cooks or simply loves Filipino food, this book is a vital reference and an excellent cookbook supplement.
Author | : Angela Dimayuga |
Publisher | : Abrams |
Total Pages | : 464 |
Release | : 2021-11-02 |
Genre | : Cooking |
ISBN | : 1647004683 |
In her debut cookbook, acclaimed chef Angela Dimayuga shares her passion for Filipino food with home cooks. Filipinx offers 100 deeply personal recipes—many of them dishes that define home for Angela Dimayuga and the more than four million people of Filipino descent in the United States. The book tells the story of how Dimayuga grew up in an immigrant family in northern California, trained in restaurant kitchens in New York City—learning to make everything from bistro fare to Asian-American cuisine—then returned to her roots, discovering in her family’s home cooking the same intense attention to detail and technique she’d found in fine dining. In this book, Dimayuga puts a fresh spin on classics: adobo, perhaps the Filipino dish best known outside the Philippines, is traditionally built on a trinity of soy sauce, vinegar, and garlic—all pantry staples—but add coconut milk, vinegar, and oil, and it turns lush and silky; ribeye steaks bring extra richness to bistek, gilded with butter and a bright splash of lemon and orange juice. These are the punches of flavor and inspired recipes that home cooks have been longing for. A modern, welcoming resource for this essential cuisine, Filipinx shares exciting and approachable recipes everyone will wholeheartedly embrace in their own kitchens.
Author | : Ige Ramos |
Publisher | : |
Total Pages | : 160 |
Release | : 2018 |
Genre | : Cooking, Philippine |
ISBN | : 9786218002449 |
Author | : Harold McGee |
Publisher | : Simon and Schuster |
Total Pages | : 898 |
Release | : 2007-03-20 |
Genre | : Cooking |
ISBN | : 1416556370 |
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Author | : Cecile L. Motus |
Publisher | : University of Hawaii Press |
Total Pages | : 312 |
Release | : 2019-03-31 |
Genre | : Foreign Language Study |
ISBN | : 0824881990 |
The Philippines series of the PALI Language Texts, under the general editorship of Howard P. McKaughan, consists of lesson textbooks, grammars, and dictionaries for seven major Filipino languages.
Author | : |
Publisher | : Rex Bookstore, Inc. |
Total Pages | : 1044 |
Release | : |
Genre | : |
ISBN | : 9789712349119 |
Author | : Linda Stradley |
Publisher | : Chehalem Pub |
Total Pages | : 433 |
Release | : 1997-03-01 |
Genre | : Cooking |
ISBN | : 9780966534009 |
Friendly and inviting -- bound to be a classic -- What's Cooking America, with clarity, organization and thoroughness, offers more than 800 family-tried-and-tasted recipes. accompanied by a wealth of information. This book will move into America's kitchens to stay. Here's the information you'll have at your fingertips: -- A treasure trove of unique. easy-to-follow recipes from all over America readily transforms every "cook" into a "chef". -- An eye-pleasing page layout -- enhanced by lively illustrations -- that defies confusion and presents pertinent information with clarity and orderliness. -- Well-organized, standardized listings of ingredients for no-mistake food preparation. -- Accurate, time-tested mixing and cooking tips, hints and historical tidbits. -- Informative, instructive and entertaining sidebars for easy perusal.
Author | : Stefan Gössling |
Publisher | : Routledge |
Total Pages | : 406 |
Release | : 2021-12-09 |
Genre | : Business & Economics |
ISBN | : 1351740237 |
This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
Author | : Gek Suan Tan, Wing Fee |
Publisher | : Asiapac Books Pte Ltd |
Total Pages | : |
Release | : |
Genre | : Comics & Graphic Novels |
ISBN | : 9811707073 |
If you think that most Peranakans live to eat, you may be correct. After all, good Peranakan cousine isn't a matter of tossing just anything edible into the cooking pot. It is a carefully nurtured craft, perfected through decades and possibly centuries of trial and error. Yet, Peranakan cuisine is more than just about good food. It encompasses the customs and traditions of the Peranakans, their culture and history. This book showcases the various aspects of their cuisine, and illustrates how food has become an essential part of Peranakan life.
Author | : Nikolaus Wachsmann |
Publisher | : Macmillan + ORM |
Total Pages | : 637 |
Release | : 2015-04-14 |
Genre | : History |
ISBN | : 1429943726 |
The “deeply researched, groundbreaking” first comprehensive history of the Nazi concentration camps (Adam Kirsch, The New Yorker). In a landmark work of history, Nikolaus Wachsmann offers an unprecedented, integrated account of the Nazi concentration camps from their inception in 1933 through their demise, seventy years ago, in the spring of 1945. The Third Reich has been studied in more depth than virtually any other period in history, and yet until now there has been no history of the camp system that tells the full story of its broad development and the everyday experiences of its inhabitants, both perpetrators and victims, and all those living in what Primo Levi called “the gray zone.” In KL, Wachsmann fills this glaring gap in our understanding. He not only synthesizes a new generation of scholarly work, much of it untranslated and unknown outside of Germany, but also presents startling revelations, based on many years of archival research, about the functioning and scope of the camp system. Closely examining life and death inside the camps, and adopting a wider lens to show how the camp system was shaped by changing political, legal, social, economic, and military forces, Wachsmann produces a unified picture of the Nazi regime and its camps that we have never seen before. A boldly ambitious work of deep importance, KL is destined to be a classic in the history of the twentieth century. Praise for KL A Wall Street Journal Best Book of 2015 A Kirkus Reviews Best History Book of 2015 Finalist for the National Jewish Book Award in the Holocaust category “[A] monumental study . . . a work of prodigious scholarship . . . with agonizing human texture and extraordinary detail . . . Wachsmann makes the unimaginable palpable. That is his great achievement.” —Roger Cohen, The New York Times Book Review “Wachsmann’s meticulously detailed history is essential for many reasons, not the least of which is his careful documentation of Nazi Germany’s descent from greater to even greater madness. To the persistent question, “How did it happen?,” Wachsmann supplies voluminous answers.” —Earl Pike, The Plain Dealer (Cleveland)