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Fine Filipino Food Kindle Edition

4.0 out of 5 stars 21

Created from recipes collected during the authors
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 and
deep-frying cooking techniques, as well as noodles and soy products;
Malaysian spice traders brought seasonings from the Spice Islands and
introduced that delectable appetizer, satay; Spanish colonization
brought Spanish cuisine: Adobo (a pickling sauce made from olive oil,
vinegar, garlic, oregano, paprika, thyme, bay leaf, and salt),
arguably the best-known Filipino dish, is a by-product of both Spanish
and Chinese influence. Finally, the American influence left the
legacies of speed and convenience.

Enjoy this blend of cuisines with its 19 cooking methods, such as
stir-frying, deep-frying, grilling on skewers, sautéing in coconut
milk, marinating in vinegar and spices, broiling over live charcoal,
wrapping in banana leaves, and steaming. Fine Filipino Food features
205 recipes, a glossary of ingredients, a guide to ingredient
substitutions, and an extensive resource guide, which allow all home
cooks to perfectly recreate these tantalizing 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

  • ASIN ‏ : ‎ B002JVXWNA
  • Publisher ‏ : ‎ Hippocrene Books (May 31, 2003)
  • Publication date ‏ : ‎ May 31, 2003
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 1214 KB
  • Text-to-Speech ‏ : ‎ Not enabled
  • Enhanced typesetting ‏ : ‎ Not Enabled
  • X-Ray ‏ : ‎ Not Enabled
  • Word Wise ‏ : ‎ Enabled
  • Sticky notes ‏ : ‎ Not Enabled
  • Print length ‏ : ‎ 256 pages
  • Customer Reviews:
    4.0 out of 5 stars 21

About the authors

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Customer reviews

4 out of 5 stars
4 out of 5
21 global ratings

Top reviews from the United States

Reviewed in the United States on February 19, 2016
Just what I was looking for to make some of the dishes my family made when we were growing up.
Reviewed in the United States on May 26, 2011
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.
5 people found this helpful
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Reviewed in the United States on March 16, 2018
New cuisine
Reviewed in the United States on January 3, 2011
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.
4 people found this helpful
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Reviewed in the United States on October 11, 2023
Had high hopes for this book, but was disappointed to discover that a lot of recipes are not authentic Filipino dishes. And the translations…the author called Dinuguan, “Halloween Blood Stew”. First off, Halloween is not celebrated in the Philippines, so why call this dish as such? The adobo recipes that are made with spices like cinnamon and anise are new to me. However, the adobo recipe made with Coca-cola is just a big NO.
Reviewed in the United States on August 25, 2015
This book has a lot of very good things in it.
Reviewed in the United States on May 29, 2013
I find it difficult to use the cookbook on the Kindle. I would not get one again as it isn't something that fits in my wheel-house.
One person found this helpful
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Top reviews from other countries

Lilian Cook
5.0 out of 5 stars good book
Reviewed in the United Kingdom on February 9, 2013
I am amazed to know that there are a lot more of different types of filipino foods that I never knew before. I will start trying to experiment and try if I can cook some of this very new recipe to explore the type of filipino food I never have before.

Regards,

Lilian
Mr. John Burnett
4.0 out of 5 stars A good second book
Reviewed in the United Kingdom on March 26, 2010
My first Filipino ccokbook was 'Filipino Homestyle dishes' by Norma Olizon-Chikiamco, which as the title suggests covers everyday items and does so very well. 'Fine Filipino Food' is a little more ambitious with some quite mouth-watering items. There is some duplication of recipes but I am very happy to have both books. Instuctions are clear with some useful tips as well. My only slight criticism is the lack of pictures because unless you know the dish already you have no idea if you have presented it correctly. Anyone unfamiliar with Filipino cuisine will be amazed by the diversity and quality of the dishes and I commend both books to them.
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