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Oct 15, 2016 @ 10:26

Chefy Sandy Daza shares his top recommended cookbooks

What does renowned columnist, restaurantuer and Chef Sandy Daza look for in a good cookbook?

“I like the recipes to be uncomplicated, with precise measurements, easy-to-find ingredients, the instructions clear and, most of all, I can imagine that the dishes will be delicious. If all it takes is a mere adjustment of the seasoning, I still classify that as a winner”, he revealed in a publication for Inquirer.

He also named three local cookbooks that he highly recommends for food enthusiasts.

“Philippine Cookery” by chef Tatung Sarthou, he said, has descriptions of various cooking methods, various types of local soups, barbecues. He also liked the variety of sawsawan, recipes for kinilaw and atchara, several ways of cooking with gata, the different varieties of suka, methods of roasting meats.

“Kulinarya”, written by chefs Glenda Barrretto, Conrad Calalang, Margarita Fores, Myrna Segismundo, Jessie Sincioco and Claude Tayag, is also an other recommended coffee-table book that puts focus on the country’s most popular Filipino dishes.
The book include souring agents from fruits and leaves that are added in dishes like sinigang.

Lastly, he recommended – without bias – his own sister’s “Cooking with Appetite,” featuring 100 global and Pinoy recipes with precise measurements and easy to understand steps, and ingredients that are readily available..

“After cooking the dish, always taste the finished product to check if you want to adjust the seasoning. Make that a habit”, the man behind Wooden Spoon also said in his column.



 

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