Fine Filipino Food [Hardcover]

Karen Hulene Bartell (Author)

Book Description

Publication Date: June 2003

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. The book 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 tantalising dishes!

Editorial Reviews

Review

This almost one-of-a-kind cookbook is recommended for most collections. -- Library Journal, August 2003

About the Author

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 Korean Cooking, Best of Taiwanese Cooking, and Best of Polish Cooking, all published by Hippocrene Books. A senior technical writer, she lives in Texas, with her husband.

Product Details

• Hardcover: 256 pages
• Publisher: Hippocrene Books (June 2003)
• Language: English
• ISBN-10: 0781809649
• ISBN-13: 978-0781809641
• Product Dimensions: 9.4 x 6.4 x 0.9 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #1,862,840 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

33 of 33 people found the following review helpful:

5.0 out of 5 stars Each classic dish is accompanied by a small history, September 15, 2003

By 

Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: Fine Filipino Food (Hardcover)

There are surprisingly few cookbooks covering Filipino food on the market and new titles are few and far between, which would make the appearance of this guide an unusual event in and of itself - but its attention to recipes gathered during the author's travels to the Philippines makes Fine Filipino Food exceptional even in its genre. Each classic dish is accompanied by a small history of its origins, plus a variety of variations on the theme. Thus you have classics such as Adobo which go beyond the usual Chicken Adobo to include such dishes as Cinnamon-Garlic Beef Adobo and Lumpias which include Pork and Shrimp with Lemongrass and Garlic Shrimp and Bamboo Egg Rolls. Dishes are easy to make too - no color photos, but this doesn't need them.

2 of 2 people found the following review helpful:

3.0 out of 5 stars REVIEW - Fine Filipino Food, May 26, 2011

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Sweet Pea Reviews - See all my reviews

Amazon Verified Purchase

This review is from: Fine Filipino Food (Kindle Edition)

This filipino cookbook is informative but I found that the way in which it is written is off putting. The recipe directions are not written for the everyday cook and instead seems to be geared toward those cooks who have been cooking filipino food for years.

There were some recipes that were easy to follow but most of them required ingredients that one must search diligently for.

3 of 4 people found the following review helpful:

4.0 out of 5 stars Interesting introduction to Filipino food, January 3, 2011

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Rarkm "rarkm" (Camp Hill, PA USA) - See all my reviews

Amazon Verified Purchase

This review is from: Fine Filipino Food (Kindle Edition)

This is an interesting introduction to Filipino cooking, although I have not tried out any of the recipes yet. There is some discussion of the historical development of Filipino food -- as I am pretty much completely unfamiliar with Filipino culture and food, I cannot opine on its accuracy, but I have a general sense that there is more information out there.

For those that have an interest in unfamiliar cuisines, this is a worthwhile read. The absence of pictures in a cookbook is a real handicap, though. It is a tremendous help to know what a dish should look like and taste like when it is done. For more familiar cuisines that's not as big a problem -- for totally unfamiliar dishes, it is.