Cookbook – INK Book Nook

Kinilaw: A Philippine Cuisine of Freshness

Inna — Tue, 25 May 2021 13:58:43 +0000

by Doreen G. Fernandez and Edilberto N. Alegre

Rooted in the particular ecology of each region, kinilaw speaks of the passion for definite flavors, elaborated in the distinct differences of each area. It is both food and cultural indicator. The kinilaw national map is the geography of the Filipino’s various loves, the graph of our preferences, the picture book of our common desiring.

Kinilaw is a dish that precedes history, being at least a thousand years old, and probably even older. It has the stark simplicity of the forever ancient and the quiet surprise of the always new: the past now and for always. As long as the sea is blue and the land is green.

It expresses the morality of balance, of satisfaction with enough, of distaste for satiation. It speaks of the Filipinos’ respect for a thing as it is, of their love for the unadorned, and of their surrender to the forever passing.

Kinilaw, finally, is always a moment, repeatable but unrenewable, the forever transient caught in that one instant of luminous sweetness, now.

Reprinted 2016 in Sepia Brown

ISBNL 971-569-014-9

Softcover | Size: 7 x 9 inches | 133 pages | Sepia Text & Full color divider images

Cocina Sulipeña: Culinary Gems from Old Pampanga

Inna — Tue, 25 May 2021 13:56:22 +0000

Written by: Gene R. Gonzalez

Food Styling by: Henry Canoy and Gene Gonzalez

Production design: Sari Tapales

Book design: Joanne S. de Leon

COCINA SULIPEñA is a cookbook that partakes of family history and social history. It presents hometown cooking from Sulipan in Pampanga, a town no longer on the maps, its memory hovering between Calumpit, Bulacan, and Apalit, Pampanga. Some dishes come from Kapampangan daily fare, like Suam a Tulya; others like Lengua Legislativa come from festive tables, especially those of the legendary Capitan Joaquin Arnedo Cruz, his wife Capitana Maria Sioco de Tanjutco/Arnedo, and their children, grandchildren, and great-grandchildren, of whom the author is one. The book is also social history, since the Introduction by Brother Andrew Gonzalez, FSC, and the author’s comments on each section and recipe present the social, economic, and culinary contexts of Sulipan cuisine. Since the recipes have been kitchen-tested by professionals, it is also, and primarily, a real working, workable cookbook.

This reprint with new cover color and has additional recipes.

ISBN: 971-569-105-6

Format: Paper bound, Size: 8.5″ x 8.5″

Color: Inside – sepia brown