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The Cooking of Indonesia and the Philippines book cover
The Cooking of Indonesia and the Philippines
2009
First Published
3.00
Average Rating
256
Number of Pages
Indonesian cuisine has a reliance on fragrant herbs and spices, while in the Philippines the Spanish influence is more evident. In this book, the recipes include Sardines Cooked in Spicy Coconut Milk with Herbs, Colonial Rice Soup with Pork, Filipino Paella, and Adobo, as well as sweet drinks and desserts based on local fruits and coconuts.
Avg Rating
3.00
Number of Ratings
3
5 STARS
0%
4 STARS
67%
3 STARS
0%
2 STARS
0%
1 STARS
33%
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Authors

Ghillie Basan
Author · 17 books

I am a writer, broadcaster, and food anthropologist with fingers in several pies! As a single parent living off the beaten track in the Scottish highlands it is the only way to survive. In the media, I have been dubbed ‘The Original Spice Girl’ and ‘World Food Expert’ but really I’m simply a hospitable hermit! I love to live a little bit wild but I also love to share what I have. I spent my childhood in East Africa and my teenage years in Scotland, followed by a Cordon Bleu Diploma in London and a degree in Social Anthropology from Edinburgh University. After working and travelling in Europe, Turkey, the Middle East, North America, India, Southeast Asia, and vast chunks of Africa as an English teacher, journalist, and food and travel writer, I returned to the Scottish Highlands. Here, in a remote part of the Cairngorms National Park I have gradually turned a ruined croft into a home where, snowbound in winter with a 3 mile cross-country ski to and from the car to bring in supplies, I have raised my children on my own. Abridged from Ms Basan's website

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