Philippine cuisine requires ingredients fresh, naturally fermented and preserved, or cooked to traditional expectations. Sangkap introduces five of them: rice, coconut, herbs, vinegar and bagoong. Each has many variations and together they offer permutations of taste and texture essential for heritage cuisine. This book features the winning entries to the Doreen G. Fernandez Food Writing Award from 2013-2017.
Author and Publisher: Michaela Fenix and Felice Prudente Sta. Maria, Food Writers Association of the Philippines (2019)
