Too many cooks... spice up the broth

My Assumption high school batch is known for many things, most of them enviable. But what is truly enviable about this batch is that it gels like gulaman (or panna cotta) with the snap of a finger — be it for charity work or a dance number, organizing a retreat or publishing a cookbook. Two persistent classmates, Marivic Puyat Limcaoco and Annie Lim Kawpeng, patiently sought from each of the members of our batch her favorite recipes, tracking down batchmates to as far away as Budapest (via e-mail, of course). The result is a cookbook of over 200 kitchen-tested recipes that will surely be a bible for many young wives, midlifers and even singles who love to entertain.

I feel that what makes this cookbook unique is that it draws from the treasure trove of secret recipes of many, many homes and generations (from our grandmothers, mothers and mothers-in-law, to us) — not just from the recipe file of one expert. And each recipe is accompanied by an anecdote from the one who shared it. I shared one of our home’s most popular recipes — our gourmet chicken adobo. How I came up with it was serendipitous — I had intentionally wanted to make it something like Iberian chicken, but my then new manang poured Datu Puti all over the roast. At first I was livid — not because of the brand, which is my favorite, but because who ever thought of marinating Iberian chicken in sukang puti? But whaddayaknow, mixed with tons of garlic, olive oil, laurel leaves and peppercorn — what do you think I got? (You’ll find the answer in the cookbook.)

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Five years after the launch of their first cookbook, The Assumption HS’79 Cookbook, in celebration of their Silver Jubilee, my batchmates, in celebration of their Pearl Jubilee, bring you now The Pearl Edition with over 200 all-new favorite recipes from 100 members of Assumption HS’79.

Produced by Marivic Puyat Limcaoco, with recipes kitchen-tested and edited by Annie Lim Kawpeng, The Pearl Edition was put together in a span of three years. Although all the recipes submitted were from contributors who make the dishes in their own homes, they were still kitchen-tested for ease and accuracy.

Marivic shares how she put together the cookbook: “In 1979, my mom, Bingle Razon Puyat, of Assumption HS ’54, came up with the idea of publishing a cookbook with recipes from her classmates as one of the fundraising projects. In the pre-Internet, pre-desktop publishing era, former classmates from all over the world snail-mailed their handwritten recipes. They produced a slim, blue colored volume, which included their graduation photos from their 1954 high school yearbook.”

The book sold out quickly. Fifteen years later, when Bingle wanted to do an updated cookbook for her class’ Ruby Jubilee, Marivic and her sister Lita (who was my editor-in-chief in the high school paper Facets) helped with the project. This time, the book looked fancier, with a nostalgia-inspired cover showing the Assumption Herran campus in a vignette, and some cooking utensils. Both HS’54 cookbooks are now collectors’ items, as they are out of print.

Still moving briskly from bookstore shelves now and for the past five years is the Assumption High School 1979’s own cookbook, a brainchild of Marivic, inspired by her mother’s earlier cookbooks for the school.

Published in time for her batch’s Silver Jubilee homecoming, the cookbook featured a photo of the famed Assumption Tart (a rich short pastry with guava jam) on the cover, taken by Lita Puyat, a professional photographer. Photos of the girls and anecdotes accompanied each recipe. The book included 145 foolproof recipes kitchen-tested by Annie.

The book has gone into three printings, and was initially sold at Christmas Bazaars and at the Assumption College campus in San Lorenzo Village, Makati, but due to popular demand, it was made available at bookstores.

The Pearl Edition

And again now, in celebration of their Pearl Jubilee, the members of HS ’79 present 200 favorite recipes. Marivic and Annie patterned this edition after their first book, which they now fondly refer to as The Silver Edition. Along with these new recipes are photos of the classmates, not anymore from their childhood years together, but from their homecoming five years ago and onwards. It was copy edited by Lisa Mapua, also of HS ’79.

Look for The Pearl Edition at Fully Booked and Powerbooks. With its attractive title banner in the recognizable Assumption plaid fabric, a pearl necklace draped on it, and a photo of a simple dish of penne pasta with basil on the cover, you can’t miss it. It is available also at the Family Council office of Assumption San Lorenzo.

Just as it was in the first book, net proceeds from The Pearl Edition will go to charities elected by HS ’79 through the Assumption Alumnae Association. What better feeling than satisfying your appetite as well as your heart?

 As for me, I say, too many cooks... “spoil” husbands, children, business associates, friends. A good recipe could well be your ticket to success, in and out of the home.

And that’s no secret.

(You may e-mail me at [email protected])