Cucina ng watching lilian borromeo book pdf

It's a wonderful example of documented regional cooking. Between detailed descriptions of local plants used by cooks in the province of Pampanga and an overview of the province's geographical features including rich marine habitats along its shorelines and interior volcanic landscapes , you get a pretty good sense of why Kapampangan cooks are some of the country's most sought-after culinary captains.

Cucina ng watching lilian borromeo book pdf: The book contains the original

Kapampangans or the people of Pampanga have built a regional cuisine recognized across the Philippines as one of the best. Over centuries, they've established a distinct style of cooking - intensely savoury with a delightful dose of sweet - that the folks of Pampanga have brought to the rest of the country through dishes they've cooked from home. Whether an umami-rich marriage of fermented fish and rice, or the spun sugar crunch atop a delicate meringue, well-executed Kapampangan meals are an affair to remember.

One of the things I particularly loved about this book were its chapters divided by the seasons as farmers know them: kauran rainy days , pamamupul harvest season , kaledo summer and pamananaman planting season. It's a brilliant way of showcasing the diversity in regional Philippine cooking by way of the agricultural activities performed within each season, and the array of fruits, vegetables and grains harvested year-round.

Wild game, livestock and seafood reach their peak at different times of the year, too - contributing to a library of dishes prepared according to ingredient seasonality. Wouldn't you love to have grown up in Atching Lillian's kitchen? Time has rendered many traditional practices inefficient for today's small, indoor kitchens, but proper technique paired with bold flavours will always have a place in Filipino cooking.

Atching Lillian, writes.