Memories of Philippine kitchens

The essence of Filipino food has always remained somewhat secluded in the family kitchens of Filipino homes, passed down through the generations, melding native traditions with those of Chinese, Spanish, and American cuisines. Here, the owners and chef at Soho's popular Cendrillon restaurant, present a look at Filipino cuisine and culture. They have spent years tracing the traditions of the food of the Philippines, and here they share the results of that research. From lumpia, pancit, and kinilaw to adobo and lechon (the art of the well-roasted pig), the authors document dishes and culinary techniques that are rapidly disappearing and in some cases unknown to Filipinos whether in the Philippines or abroad. In addition to more than 100 unique recipes culled from private Filipino kitchens and their own menu, Besa and Dorotan document the role of food in Filipino society, both old and new.--From publisher description.