Fine Filipino Food (Hardcover) by Bartell, Karen Hulene
Hardcover; Published 6/1/2003; 240 Pages; ISBN 9780781809641
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Created from recipes collected during the author's travels to this country at the crossroads of the Pacific Ocean and the South China and Sulu seas, Fine Filipino Food is a testament to a rich mix of cultures. Chinese traders introduced stir-frying, deep-frying, noodles, and soy products; Malaysian spice traders brought seasonings and introduced satay; Spanish colonization brought Spanish cuisine:Adobo (a pickling sauce made from olive oil, vinegar, garlic, oregano, paprika, thyme, bay leaf, and salt) is a by-product of both Spanish and Chinese influence. Finally, the American influence left the legacies of speed and convenience.Fine Filipino Food features 205 recipes, a glossary of ingredients, a guide to ingredient substitutions, and an extensive resource guide, allowing all home cooks to perfectly recreate these tantalizing dishes!Karen
Hulene Bartell and her husband lived in Taiwan for five years, where she first learned to prepare the incomparable food of the Philippines. Spending time in Boracay, Philippines, reinforced her fondness for the country's cuisine. She is the author of Best of Polish Cooking, Best of Taiwanese Cooking, and Best of Korean Cooking, all published by Hippocrene Books. A senior technical writer, she lives in Driftwood, Texas, with her husband.
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Curious about the difference between white and brown rice? They're both seeds from the rice plant, but white rice has been polished to remove the germ part of the grain, while brown rice has not. However, the germ contains a lot of dietary fiber, so brown rice is a healthier choice.