We’re in that horrible/wonderful season called the “ber” months. That usually means cooler weather (or storming, which is abnormally happening now) and horrendous traffic.
That means malls are playing Christmas carols and selling Christmas wrappers and decors.
Two of my friends, in fact, already have their trees up. As for me, I’d rather wait for a real festive-smelling Douglas Fir tree (from S&R).
I have, however, started Christmas shopping. And since we’re in that holiday mood, I’ve decided to put together a much-delayed giveaway, and a very huge apology goes to food stylist, reviewer and author Angelo Comsti, who sent five copies of his book along with bottles of Chardonnay and kitchen shears to share with five lucky readers.
From Our Table to Yours is a collection of heirloom recipes and family memories compiled by Comsti. Here he shares time-tested recipes by some of the country’s culinary authorities, including Tony Boy Escalante of Antonio’s, writer and blogger Joey de Larrazabal-Blanco, Aileen Anastacio of Goodies N’Sweets and PR consultant Gwen Jacinto-Carino.
From Our Table to Yours is not just a recipe book. It tells the story behind each dish, and it all began with Comsti’s search for a recipe of Filipino chiffon cake.
“With my family, food always came with good memories and I realized that recalling these can be just as indulgent as enjoying a piece of that cake,” said Comsti.
Comsti graduated with a degree in professional culinary studies at Le Cordon Bleu in Sydney, Australia. He’s a food writer for television and various print and digital periodicals, as well as a food and prop stylist for magazines, print ads, billboards, restaurant menus and cookbooks.
He also holds cooking demos and develops recipes for corporate clients.
The book features over 50 main dishes, snacks and desserts with personal photos and short stories accompanying each recipe, including Beef Shank Soup (Pochero), Stewed Pork Knuckle (Estofadong Pata), Prawns with Coconut Milk and Bilimbi Fruit and Christmas Cheese Balls.
Some of the recipes even have very helpful tips. Luisa Consing-Locsin’s Heart of Palm Spring Rolls, shared by Patricia Locsin, tells us where to get the wrappers for the Lumpiang Ubod.
Purificacion Abueva Binamira’s Roast Pig Congee or Lechon Pospas, shared by Joel Binamira (the man behind Zubuchon Lechon) gives instructions on how to heat leftovers (add a little water or broth).
From Our Table to Yours: A Collection of Heirloom Recipes and Family Memories (Php 795) is available at National Book Store, Powerbooks and Bestsellers branches. Or buy online at nationalbookstore.com.
For those living abroad, the book is also available in Kindle and paperback format at Amazon.com.
(NEXT: Join my fab giveaway which includes Angelo Comsti’s book!)