Filipino Cookbook: Main Course - 80 + Quick and Easy to Prepare at Home Recipes, Step-By-Step Guide to the Classic Filipino Cuisine

Das wichtigste zuerst, es sind Rezepte enthalten.Leider sind die Rezepte nicht sehr genau beschrieben, weshalb man vieles selbst entscheiden muss, um am. Ende doch etwas brauchbares essen zu können.Im aktuellen Fall war die beschriebene Menge an Mehl nicht ausreichend und Backpulver wurde gar nicht erwähnt.Praktischerweise gibt es ein Inhaltsverzeichnis mit der Angabe von Seitenzahlen. Leider haben die Seiten keine Seitenzahlen abgedruckt. Wir haben daher angefangen die Seiten selbst zu beschriften, wenn wir doch ein Rezept gefunden, um irgendwann zurecht zu kommen.Da meine Frau Filipina ist, wäre es schön gewesen, schnell und einfach ein paar heimische Gerichte zaubern zu können, da sie nicht bei allen Gerichten die genauen Zutaten weiß. Naja, viel Erfolg beim nächsten Buch.

I strongly suspect that other reviewers must have reviewed a different book. For example, one reviewer speaks about the lovely pictures--my book had no pictures at all. And the book badly needed proofreading. The ingredients were listed, but not how they were supposed to be prepared prior to cooking, i.e. chopped, sliced, bite-size pieces, peeled, whatever.For example, take the recipe for sinagang, (the author doesn't identify what sinagang is, but it's Filipino-style fried rice). The recipe calls for 3 cups of white rice, 1 clove of garlic, 1/2 cup of oil, and salt. It then tells you to cook the garlic in a pan over low heat for 5-6 minutes. It doesn't say whether the garlic is to be peeled, the clove left whole, slice, or minced. It doesn't say anything about putting oil in the pan first, or how much oil to put in that pan-so presumably you're cooking a whole, unpeeled clove of garlic in a dry pan. Then it says in a wok, add the oil and the rice and cook for 1-2 minutes. No where does it say that you need to have already cooked rice, cooled, for this recipe. And it doesn't say at what heat to cook the rice. So presumably, you're cooking 3 cups of raw rice in a wok over unknown heat in 1/2 cup of oil for 1-2 minutes, and then adding a whole unpeeled clove of garlic that's been toasting in a pan for awhile.Most of the other recipes have the same faults. The recipe for pork giniling calls for 1 pound of pork, 1 onion, 1 carrot, one potato, one each red and green bell pepper. Then you are told to put them in a skillet with a tablespoon of oil and cook them. No indication of how the pork is to be cut up, if at all, let alone what cut of pork to use. And no indication of how the vegetables are to be prepped before cooking. Apparently the author had no one proofread the book. I write articles on cooking for a local newspaper and radio show, and include recipes all the time. And I am originally from the Philippines and can cook Filipino food, so I have some idea of what the author means. But any person depending on these recipes to create a cooked dish is going to be in serious trouble. There are other cookbooks with very similar titles, and I suspect the reviewers read and wrote about those books instead.

This cookbook was terrible. " cook chicken until its done"What kind of direction is that?!

Easy-to-make recipes are categorized according to Breakfast, Lunch, Dinner, & Dessert. Some of the recipes provide inspiration for other novel creations. [Oddly, no page numbers appear on any of the pages - shall need to write those in myself. The Table of Contents also act as the Index of recipes. Wish this printed version had photos.]

The pages of the book are not numbered. There was no index . A standard filipino recipe Pancit was not included . It is available on line I can get it there