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Memories of Philippine Kitchens
From the chefs of a popular NYC restaurant, a cookbook celebrating Filipino cuisine’s origins and international influences—includes photos. 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 the cuisine and culture of the Philippines. 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.
Makati's Sulô
“Sulô was a landmark when Ayala first began developing Makati’s commercial center. Its concept of several restaurants, each with a different food theme, all under one roof was pioneering. I remember enjoying Philippine folk dances and showing off native foods there as a teenager when we had guests from overseas. Sulô’s recipe for success is important in the history of Philippine restaurants.” — Felice Pruduente Sta. Maria, Author and Food Historian
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