Kulinarya ― A Guidebook to Philippine Cuisine

Kulinarya: A Guidebook to Philippine Cuisine, Expanded Second Edition, is the continuation of a movement to inspire homemakers, cooks, students, purveyors, retailers, and restaurants of all types to bring Filipino cuisine to the highest level of excellence in preparation and presentation for the world to appreciate.

It has been almost five years since six prominent Filipino chefs collaborated with the Asia Society onKulinarya: A Guidebook to Philippine Cuisine with their shared passion and mission to make Filipino food traditions more fully recognized and enjoyed both at home and abroad.

Glenda Barretto, Conrad Calalang, Margarita Fores, Myrna Segismundo, Jessie Seincioco, and Claude Tayag have succeeded in capturing the feel and essence of traditional Filipino cuisine through the Guidebook, which has become a staple of Filipino kitchens.

This expanded second edition, with a more carefully-thought-out selection of recipes from classical and regional dishes, now with brilliant new photographs by Neal Oshima and, most of all, notes and tips from some of the best-kept culinary secrets, is a must have for the experienced or new cook, a lover of Filipino food, or even someone who has never tried it before.