Authentic Recipes from the Philippines

Cookbooks, Food & Wine

REYNALDO GAMBOA ALEJANDRO

Regional & International

Periplus Editions 1/1

The flavor of Asia

PBC International

The Food of the Philippines

Periplus

<p>The Philippine Christmas, the world's longest yuletide celebration. The book is filled with colorful photographs of the numerous, delightful ways that Filipinos celebrate the Yuletide season.</p>

PASKO, The Philippine Christmas

Lourdes B. Ilusorio

Melissa Y. Moran

Published and exclusively distributed by National Bookstore and Anvil Pub

This lavishly illustrated book surveys dances in the Philippines - from the dances of the ethnolinguistic groups to the current ballroom dance craze. A sequel to the author's 'Philippine Dance; Mainstream and Crosscurrents' this 238-page tome traces the progression of dance in the Philippines, from the Spanish era to the present.

Sayaw: Philippine Dances

Amanda Abad Santos-Gana

Anvil Publishing, Inc.

Nick Joaquin's Adobo Line: So who doesn't have a favorite adobo? Certainly not Nick Joaquin. Surely he savoured adobo and was pampered with all persuasions of it-for what better pulutan to go with ice cold beer? Of adobo, he wrote: "I tell my readers that the best compliment they can pay me is to say that they smell adobo or lechon when they read me. I was smelling adobo and lechon when I wrote me."

THE ADOBO BOOK: TRADITIONAL & JAZZED-UP RECIPES - Philippine Book

NANCY REYES-LUMEN

<p>MANILA-BORN, NEW YORK BASED REYNALDO GAMBOA ALEJANDRO LEARNED HOW TO COOK FROM HIS GRANDMOTHER. THE FIRST FILIPINO GRADUATE OF THE NEW YORK RESTAURANT SCHOOL, HE IS THE AUTHOR OF SEVERAL BOOKS INCLUDING PHILIPPINE COOKBOOK, FLAVORS OF ASIA, RESTAURANT DESIGN, PHILIPPINE HOSPITALITY, CLASSIC RECIPES OF THE NEW YORK PUBLIC LIBRARY, SPECIALTY FOOD PACKAGING DESIGN, FOOD OF THE PHILIPPINES, RECIPE BOOK OF FILIPINO CUISINE, LAMESA: THE FILIPINO TABLE AND WOW! ANG SARAP! THE BEST OF PHILIPPINE REGIONAL CUISINES. A FORMER CURATOR OF THE NEW YORK PUBLIC LIBRARY'S CULINARY COLLECTION, HE WAS FOOD DIRECTOR OF THE FOOD AND WINE INSTITUTE. A MEMBER OF THE CULINARY HISTORIANS OF NEW YORK, HE RUNS A CATERING SERVICE IN MANHATTAN AND HAS LECTURED ON FILIPINO CUISINE IN EUROPE AND THE UNITED STATES. NANCY REYES-LUMEN. AN ORDINARY COOK. A FOOD TRENDS-SPOTTER. A 100% CERTIFIED FOODIE. HAS MADE COMMISSIONED WORKS AND R&amp;D FOR VARIOUS FOOD ENTITIES. EDITOR-IN-CHIEF, COOK: THE CULINARY LIFESTYLE MAGAZINE; THE PRACTICAL COOK. BELONGS TO THE REYES CLAN OF THE ARISTOCRATE RESTAURANT (FOUNDED IN 1936)</p>

The Adobo Book - Traditional & Jazzed-Up Recipes

Anvil Publishing

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Books by REYNALDO GAMBOA ALEJANDRO