The book reveals a cuisine that is the amalgamation of history and geography; it features a multipage discussion on how Filipino cuisine can be subdivided into regional specialties, each with its own historical influences; it provides a grouping of dishes by genre (how many Filipino cookbooks describe the various meat and seafood ginataan variations while smartly leaving the dessert ginataan for later?); it compares and contrasts dishes with similar ones from other parts of the Philippines. From reading the book, one gets a glimpse of just how diverse Filipino cooking really is, each major region in the archipelago of 7100 islands, large and small, developing a unique taste that warrants its own recipe book.

Accurate/appropriate English translations for many of the recipe names help make the recipes seem less exotic and unapproachable while the clear instructions guide the novice through even some of the more intricate dishes.

21 of 21 found the following review helpful:

Finally, a cookbook to celebrate with...  May 29, 1999

What a pleasure it was to have come across this gem of a book. No longer will I need to suffer the generalisation of Filipino cuisine to "lumpia" and "adobo." This volume brings the wonderful flavors and aromas of real Filipino cooking to the general public. Perhaps we will begin to see a revolution in the fickle American palate and celebrate the one of the world's first true fusion cuisines; where else can one taste the influences of India, China, Mexico, Spain, America, and Malaysia integrated seemlessly with indigenous flavors and ingredients. So, whether you simply wish to read the book and imagine the unctuous recipes already prepared or, if you prefer as I do, put into practice what Mr. Gelle has carefully layed out, none of the dishes will disappoint.

17 of 17 found the following review helpful:

Excellent introduction to Filipino cuisine, history  Jul 08, 1999

As a first generation Filipino, I have collected several cookbooks on Filipino cuisine and this by far is the best, in the format, recipes and background info on origination and regional histories. Very thorough, informative. I highly recommend it!

21 of 22 found the following review helpful:

Finally, a good filipino cookbook!  Sep 10, 2004
By A. Duvall "Joysie"
I was a bit skeptical in buying this book since it was a hardcover and it was the most expensive Filipino cookbook I own. I even have the majority of the more recent english version cookbooks that can be bought. I do admit, I have tried about 1/3 of the recipes in this book and I have not yet been disappointed. What I find intriguing is that sometimes the ingredients seem out of the ordinary or shouldn't be included - from past experience of people passing recipes. However, I have followed these recipes to the tee and have gotten rave reviews from my family and friends (non-filipinos) about the really good tasting fare I have made. This was really important to me as I am Filipino, but have never made good Filipino food. I can make Italian, Chinese and any north american fare, but good Filipino food was my down fall. Ever since moving to Dallas, I have craved good tasting filipino food, which is very hard to find - this was my saving grace! My book pages are so tattered from use and going back and forth on what I should make next. If you want to be successful - give this book a try - it is worth every penny spent!

24 of 26 found the following review helpful:

Tasty  May 30, 2001
By Erika Mitchell
This book gives an excellent introduction to Filipino food and cooking. The author has collected and tested hundreds of traditional recipes. While I'm no expert on the authenticity of these recipes, I can say that they are tasty and not too difficult to try at home. Some of the special features are adobo (vinegar and garlic sauce), coconut recipes, purple yam recipes, and pickles. While pork is a central ingredient in many of these recipes, it is also easily possible to put together a completely vegetarian menu using this book. Gelle includes a brief overview of Filipino food history and regional specialties at the beginning of the book, as well as a glossary of ingredients and index at the end.

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