Australian food and travel writer Newman surveys her mother’s Philippine homeland, offering an in-depth look at the culture and eating styles of its people. She provides thoughtful history lessons along with traditional recipes, highlighting regional variations within the country as well the influences on daily fare of Chinese, Spanish, Mexican, Cuban, and American traditions. Newman writes, “The story of Filipino food resembles an old Talisay tree… Indigenous tribes and foreigners added new dishes, ingredients and cooking techniques to the country’s repertoire.”
Color throughout. Cloth.