Filipino food, Malay-based and seasoned with more than 300 years of Hispanic culinary techniques and ingredients, is one of the most varied and exciting cuisines in Asia.

For the Filipinos, known throughout the world for their hospitality, breaking bread is not only an honor but a grand culinary experience.

From the national dishes such as adobo, lechon and sinigang, to the fiery foods of the Bicol region where coconut milk is a favored ingredient, Filipino food is a concoction of tantalizing textures, flavors and colors. Superb color photographs and detailed information on local ingredients make The Food of the Philippines perfect for anyone curious about the culinary delights of the Pearl of the Orient.

Featuring recipes from Cafe Ysabel, Hidden Valley Springs Resort, The Manila Hotel, Skyline Restaurant, Villa Escudero Plantations and Resort and The Westin Philippine Plaza.

Published in 2000 by Periplus Editions

120 pages / Hardcover