NBS recommends cuisine cultures

THE COMPLETE DUKAN COOKBOOK

By Dr. Pierre Dukan

P995

MANILA, Philippines - The Dukan Diet is a unique four-step program combining two steps to lose your unwanted weight and two steps to keep it off for good. The Complete Dukan Cookbook provides over 300 recipes for all stages of the diet to help you lose the weight you want like millions of others have around the world.

EAT OUT NOW! 115 MANILA RESTAURANTS WE LOVE

P250

Eat Out Now! 115 Manila Restaurants We Love is your guide to the best places to dine in the city.  Whether you seek chicken inasal at a hole-in-the-wall eatery, dumplings in Chinatown, or foie gras at fancy schmancy restaurants, we point you in the direction of where you can get the best, and then some.

THE EPICURIOUS COOKBOOK: MORE THAN 250 OF OUR

BEST-LOVED FOUR-FORK RECIPES FOR WEEKNIGHTS, WEEKENDS & SPECIAL OCCASIONS

By Tanya Steel

P1,095

Epicurious is, undisputedly, the most respected website for people who like to cook. In their first-ever cookbook, the Epicurious editors have culled their extraordinary database of 180,000 recipes and selected their most popular recipes.

Organized seasonally and by meal type, The Epicurious Cookbook offers everything from 30-minute weeknight dinners to weekend warrior show-stoppers. Also included are comfort food favorites, small dishes perfect for parties and plenty of repertoire-building mains and sides, plus breakfasts, breads, and desserts. All new stunning four-color photography shows Epicurious at its most irresistible. Throughout are Epicurious member suggestions for tweaking recipes, ideas for menu planning, smart substitutions, and homespun recipes from dozens of Epicurious members newly tested for this cookbook.

BAREFOOT CONTESSA FOOLPROOF: RECIPES YOU CAN TRUST

By Ina Garten

P1,279

Millions of people love Ina Garten because she writes recipes that make home cooks look great; family and friends shower them with praise and yet the dishes couldn’t be simpler to prepare using ingredients found in any grocery store. In Barefoot Contessa Foolproof, the Food Network star takes easy a step further, sharing her secrets for pulling off deeply satisfying meals that have that “wow!” factor we all crave.

Start with delicious Dukes Cosmopolitans made with freshly squeezed lemon juice, plus Jalapeño Cheddar Crackers that everyone will devour. Lunches include Hot Smoked Salmon, Lobster & Potato Salad, and Easy Tomato Soup with Grilled Cheese Croutons, all featuring old-fashioned flavors with the volume turned up. Elegant Slow-Roasted Filet of Beef with Basil Parmesan Mayonnaise and show-stopping Seared Scallops & Potato Celery Root Purée are just two of the many fabulous dinner recipes. And your guests will always remember the desserts, from Sticky Toffee Date Cake with Bourbon Glaze to Salted Caramel Brownies.

For Ina, “foolproof” means more than just making one dish successfully; it’s also about planning a menu, including coordinating everything so it all gets to the table at the same time. In Barefoot Contessa Foolproof, Ina shows you how to make a game plan so everything is served hot while you keep your cool. There are notes throughout detailing where a recipe can go wrong to keep you on track, plus tips for making recipes in advance. It’s as though Ina is there in the kitchen with you guiding you every step of the way.

MEMORIES OF PHILIPPINE KITCHENS: STORIES AND RECIPES FROM FAR AND NEAR

By Amy Besa and Romy Dorotan

P895

With its first publication, Memories of Philippine Kitchens offered the world a fascinating—and very personal—look at Filipino cuisine and culture. Amy Besa and Romy Dorotan revealed the essence of Filipino food, which had been secluded in family kitchens, passed down through the generations, melding native traditions with those of Chinese, Spanish, and American cuisines.

This acclaimed book—honored by IACP with its prestigious Grigson Award—returns in an updated and expanded edition, featuring a selection of new recipes, both traditional and from the outstanding kitchens of Besa and Dorotan’s highly praised Cendrillon and Purple Yam restaurants.

Besa and Dorotan began their years of research for the book with questions put to family and friends in the United States and in the Philippines. “What are your food memories?” they asked, and a multitude  of stories came forth, ranging from descriptions of dishes that were childhood favorites to tales of family feasts made almost mythical in their retelling from generation to generation.

From adobo to pancit, lumpia to kinilaw, the authors trace the origins of native Filipino food and the impact of foreign cultures on the cuisine in more than one hundred unique recipes, reflecting classic dishes as well as contemporary Filipino and Asian-influenced food. New inspirations include Chocolate Turon, a decadent dessert roll filled with plaintain, jackfruit, and chocolate; fried rice made from heirloom grains from the Philippines; and a selection of steamed and pan-fried dumplings.

Filled with hundreds of sumptuous photographs by Neal Oshima and colorful stories from the authors and other notable local cooks, the book is a joy to peruse both in and out of the kitchen.

THE WAY WE COOK (SAVEUR):PORTRAITS FROM AROUNDTHE WORLD

Edited by James Oseland

P1,459

Visually captivating, this stunning book is a photo journal of home cooks in their kitchens. Through arresting scenic photography, personal stories, and authentic recipes, see how individuals in different places cherish and celebrate cooking and eating. Giftable, inspirational, and educational, this title, which takes a “Day in the Life of”-approach to everyday eating around the world, will appeal to home cooks, culinary experts, and armchair travelers alike, not to mention anyone who experiences the world through food first.