This is more than a cookbook – it is a record of the tastes, traditions, and celebrations of Sulipan, Pampanga, a town once famed for its feasts and culinary refinements. Written by chef and food writer Gene R. Gonzalez, the book presents dishes passed down through generations of the Arnedo and Gonzalez families, from humble fare like Suam a Tulya to elaborate creations such as Lengua Legislativa.

The book weaves family memory with social history. An introduction by Brother Andrew Gonzalez, FSC, situates the recipes within the cultural and economic life of Sulipan, while Gene’s notes on each section trace ingredients, methods, and occasions that gave these dishes meaning. As Doreen G. Fernandez observes, “A recipe lives in its lore: history, occasions, persons, secrets. This book, Cocina Sulipeña, is rich with this.” 

With sections on soups, fish and seafood, poultry, meats and game, rice, noodles and eggs, preserved meats, desserts, pasalubong and sweetmeats, breads and snacks, and lutong barriu (farm-to-table dishes), the book is both practical and evocative. Tested in modern kitchens yet steeped in lore, it offers a way to cook and taste Sulipan’s legacy today.

Publisher:
Eugenio Reyes Gonzalez and The Bookmark, Philippines

Publication Date:
1993, 2014

Format:
Softcover / 8.98 x 8.50 inches / 210 pages / Color

Language:
English

ISBN: 971-569-105-6