Not only is Filipino cuisine conquering the palates of the world. Even a cookbook of native dishes has been hailed as the best in the realm of cookery.
Winning honors for the Philippines is Chef Tatung Sarthou’s book “Philippine Cookery: From Heart to Platter,” named as the “Best TV Chef Book Outside Europe” by the Gourmand World Cookbook Awards held recently in Yantai, China.
Known for his passion for Philippine cuisine and his many social and culinary advocacies, Chef Tatung also appears on the cooking segment of the ABS-CBN morning show “Umagang Kay Ganda” and was the host of the Lifestyle TV special “The Food That We Are.”
In his award-winning book, Chef Tatung delves into the heart of Filipino cuisine by showing how to cook native dishes and other sumptuous preparations through 10 fascinating chapters. He teaches basic cooking methods—steaming, grilling, sautéing, frying, curing, among many techniques—as a way for readers to understand Philippine cookery’s historical roots, and as a way to learn to cook it at home.
Among the 71 featured recipes include basics like tinolang manok, kare-kare, adobon gpusit, as well as more unusual fare like bulanglang, piyanggang, at pinaupong manok sa asin.
“This is the first book, and certainly not the last of the celebrity chef. It is really good, interesting, useful and practical,” Edouard Cointreau, President of the Jury for the Gourmand Awards, earlier said of Chef Tatung’s book in 2016.
In this book, Chef Tatung believes that in order to cook Filipino, one must cook out of love, honestly and simply,
without pretension.
With its sleek design by multi-awarded book designer Ige Ramos and captivating photography by Paulo Valenzuela, Philippine Cookery: From Heart to Platter is more than just a cookbook. It is a heartfelt guide to helping readers discover their own love for Filipino cuisine.
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