15 Books on Philippine Regional Cuisine: A Quick Guide
The Philippines, a country of diverse cultures and flavors, offers a unique culinary experience in every region. From the northern highlands of Luzon to the southern shores of Mindanao, each area has its own distinct cuisine. This listicle, organized by region, showcases a selection of books that delve into the flavors of the Philippines, offering readers a comprehensive guide to the country's rich culinary heritage.
A Quick Glance
- Country Cooking by Michaela Fenix (various regions)
- Flavors of the Philippines by Glenda Rosales-Barretto (various regions)
- Linamnam: Eating One's Way Around the Philippines by Claude Tayag and Mary Ann Quioc (various regions)
- Philippine Food and Life by Gilda Cordero Fernando (various regions)
- Cocina Sulipeña: Culinary Gems from Old Pampanga by Gene Gonzalez (Pampanga)
- Cabalen Kitchen: The Best of Pampanga's Culinary Treasures by Maritel Nievera (Pampanga)
- Atching Lillian’s Heirloom Recipes by Lillian Mercado-Lising Borromeo (Pampanga)
- Buhay: A Culinary Discovery of the Rice Granary of the Philippines by the Province of Nueva Ecija (Nueva Ecija)
- Heirloom Recipes of the Cordillera by the Philippine Task Force for Indigenous Peoples Rights and the Partners for Indigenous Knowledge Philippines (Cordillera)
- Flavors of Iloilo by Rafael J. Jardeleza, Jr. (Iloilo)
- Hikay: The Culinary Heritage of Cebu by Louella Theresa Eslao-Alix (Cebu)
- Namit Gid! by the St. Scholastica’s Academy - Bacolod High School Class of 1980 (Iloilo)
- Negrense Heritage Cooking by the Slow Food Community (Negros)
- My Ranaw Kitchen Lab: Food for Peace in Muslim Mindanao by Assad Baunto (Mindanao)
- The Tausug Cookbook: The Best of Home-Cooked Halal Tausug-Filipino Dishes by Abdulaziz H. Hamsain (Zamboanga)
The Full List
Various Regions
Country Cooking by Michaela Fenix
Michaela Fenix's book is a celebration of the diverse culinary traditions across the Philippines. It includes recipes from various regions, each telling the story of the Filipino people and their connection to the land and sea. This book is perfect for those looking to understand the breadth of Philippine cuisine, from north to south.
Flavors of the Philippines by Glenda Rosales-Barretto
Glenda Rosales-Barretto takes readers on a gastronomic tour of the Philippines, highlighting regional specialties and the unique flavors of each area. The book is a treasure trove of recipes, from hearty stews to sweet desserts, showcasing the rich diversity of Filipino culinary traditions.
Linamnam: Eating One's Way Around the Philippines by Claude Tayag and Mary Ann Quioc
This book by Tayag and Quioc is a culinary adventure through the archipelago, exploring the unique tastes and dishes of each Philippine region. It's a must-read for food enthusiasts who wish to experience the country's vast culinary landscape through vivid descriptions and authentic recipes.
Philippine Food and Life by Gilda Cordero Fernando
Gilda Cordero Fernando's book intertwines traditional Filipino recipes with stories and cultural insights, offering a colorful journey through the Philippines' culinary and cultural landscapes. It's a vibrant and engaging read, perfect for those who appreciate the fusion of food, history, and art.
LUZON
Cocina Sulipeña: Culinary Gems from Old Pampanga by Gene Gonzalez (Pampanga)
This book is an homage to the historic kitchens of Sulipan, Pampanga, known for their rich culinary heritage. Chef Gene Gonzalez brings forgotten recipes to life, offering readers a taste of the opulent feasts from this culinary heartland.
Cabalen Kitchen: The Best of Pampanga's Culinary Treasures by Maritel Nievera (Pampanga)
Maritel Nievera's book is a deep dive into the traditional cuisine of Pampanga, showcasing the region's famous dishes. It's a compilation of cherished family recipes, offering a glimpse into the soulful cooking of Kapampangan homes.
Atching Lillian’s Heirloom Recipes by Lillian Mercado-Lising Borromeo (Pampanga)
Lillian Borromeo, affectionately known as Atching Lillian, shares her treasured family recipes in this book, preserving the culinary legacy of Pampanga. The book is a journey through time, celebrating the traditional flavors and cooking techniques of the region.
Buhay: A Culinary Discovery of the Rice Granary of the Philippines by the Province of Nueva Ecija (Nueva Ecija)
This book focuses on the rice-centric cuisine of Nueva Ecija, the rice granary of the Philippines. It explores the many ways rice is used in Filipino cooking, from main dishes to desserts, highlighting the agricultural richness of the region.
Heirloom Recipes of the Cordillera by the Philippine Task Force for Indigenous Peoples Rights and the Partners for Indigenous Knowledge Philippines (Cordillera)
A unique compilation that explores the indigenous cuisine of the Cordillera region. This book presents traditional recipes and cooking methods, offering insight into the cultural heritage and culinary practices of the Cordillera people.
VISAYAS
Flavors of Iloilo by Rafael J. Jardeleza, Jr. (Iloilo)
Rafael Jardeleza Jr. brings to the forefront the culinary delights of Iloilo, a region known for its diverse and flavorful dishes. The book celebrates local ingredients and traditional cooking techniques, showcasing the rich culinary history of the area.
Hikay: The Culinary Heritage of Cebu by Louella Theresa Eslao-Alix (Cebu)
Louella Theresa Eslao-Alix offers an in-depth look at Cebuano cuisine, from its famous lechon to lesser-known local specialties. The book is a tribute to Cebu's rich culinary traditions and the stories behind its beloved dishes.
Namit Gid! by the St. Scholastica’s Academy - Bacolod High School Class of 1980 (Bacolod)
A collaborative project by the alumnae of St. Scholastica’s Academy, this book is a collection of cherished recipes from Bacolod. It reflects the sweet and savory flavors of Negrense cuisine, celebrating the communal spirit of Filipino cooking.
Negrense Heritage Cooking by the Slow Food Community (Negros)
This book champions the traditional cooking methods and local ingredients of Negros. It's a testament to the Slow Food movement's focus on sustainability and cultural preservation, offering a selection of recipes that are deeply rooted in Negrense heritage.
MINDANAO
My Ranaw Kitchen Lab: Food for Peace in Muslim Mindanao by Assad Baunto (Mindanao)
Assad Baunto presents a unique perspective on the cuisine of Muslim Mindanao. The book is a narrative of peace and unity, with each recipe reflecting the harmonious blend of diverse culinary influences in the region.
The Tausug Cookbook: The Best of Home-Cooked Halal Tausug-Filipino Dishes by Abdulaziz H. Hamsain (Zamboanga)
Abdulaziz H. Hamsain introduces readers to the vibrant and flavorful cuisine of the Tausug people. The book offers a collection of halal recipes, showcasing the rich culinary traditions of the Tausug community in the southern Philippines.
This curated collection of books provides a comprehensive guide to the diverse and rich culinary landscape of the Philippines, making it an essential resource for anyone interested in exploring the country's regional cuisines.