Slow Food: Philippine Culinary Traditions
A compilation of essays and recipes on traditional Filipino cuisine edited by Erlinda Enriquez Panlilio and Felice Prudente Sta. Maria. This book is in support of the global Slow Food movement, which was initiated in the Philippines by Doreen Fernandez, and sustained by the local chapter of the International Wine & Food Society (IWFS), as a counterpoint to fast food and fast living. It seeks to conserve and promote historic and regional flavors and culinary practices. Includes heirloom recipes such as suman, laing, pochero, bacalao, and estofado.
Anvil Publishing, Philippines
Softcover / 10 x 6.5 inches / 224 pages / BW