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Pacific Crossings: A Philippine Cookbook
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About Pacific Crossings: A Philippine Cookbook
Product Description The 100 recipes presented in this book are based on a cuisine shaped by the influences of the many countries that have at one time or another occupied this island nation. Four hundred years of Spanish rule, more than half a century of American occupation and the continual presence of Chinese, Malay, Polynesian and Japanese influences have produced a cuisine that is varied, colorful and unique. With PACIFIC CROSSINGS, the reader will experience the adobo in a new light - cooked with different kinds of seafood and vegetables, be introduced to a soup made from purple potatoes that are just now becoming popular in the United States, and marvel at the different ways of making barbecue. Illustrated with more than 50 color photographs shot by Bill McConnell, the book will delight the eye and whet the appetite of any reader who has ever dreamed of crossing the Pacific. Review "It's the photographs by Bill McConnell that sweep you off your feet and drench your palate. They look as if they had been processed by Gaugin and Van Gogh, the color separation alone being nothing short of miraculous." -Carmen Guerrero Nakpil, Malaya "Its special feature is that from it one can cook sinigang or pichi-pichi, but also Lamb Stew with San Miguel Beer, Atis Mousse with Chico Whiskey Sauce, or Angel Quails in Lambanog and Raisin Sauce. It thus shows some of the many cultural crossings Filipino cuisine made when it entered the global menu." -Lolita T. Logarta, Philippine Daily Inquirer "In the book, the chefs veer away from traditional Filipino cooking. Theirs is 'new world' or 'fusion' cooking. Yet, although it is imaginative and creative, and yes, even experimental, it retains the basic flavor of the original recipes with whatever ingredients are available. Thus, 'Pacific Crossings' introduces an entirely different concept of Philippine cuisine." -Rosalinda L. Orosa, Starweek of The Philippine Star "Pacific Crossings is a cookbook to whet the appetite for new possibilities. Tadyang (ribs) stewed with mung beans, for example. A purple soup of violet yam (ube) served in coconut shell without the tender white coco scraped off. And how about English Cornish hen adobo? The picture the accompanies the pichi-pichi recipe of Tita Cely stimulates saliva in the mouth, hunger pangs in the stomach, and dreams of culinary romance in the mind. For if pichi-pichi can look and go down like humongous opals, what can dinuguan not be like in, say, the year 2000?" -Julie Y. Daza, Manila Standard From the Author The recipes in this book reflect what is being referred to as New World or fusion cooking. What this basically means is the coming together of different influences in food - classic traditional cuisine reinterpreted and infused with new vigor through new techniques and the combination of flavors and spices from East and West. From the Inside Flap PACIFIC CROSSINGS is a voyage of rediscovery. Lily Gamboa O'Boyle, author of Philippine Hospitality, again explores the cuisine of her childhood - a time-honored cooking style, steeped in tradition that is now experiencing a rebirth in the hands of a number of talented and well-trained Filipino chefs who are not only resurrecting regional cookery but experimenting with new and exciting dishes by combining flavors and blending Oriental with Western culinary techniques. About the Author Lily Gamboa O'Boyle is an accomplished home entertainer and avid gardener. Originally from the Philippines, where she distinguished herself as an actress, she now lives in New York City with her husband and four children. Lily O'Boyle is the author of Philippine Hospitality and In the Gardens of the Philippines.
