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Chef Tatung has a new book!

RICE is a Philippine institution, a mainstay of the dining table and a staple Filipinos cannot do without. More than an accompaniment to favorite viands, however, this dependable grain is also the base for a number of recipes, sweet and savory, that Filipinos have enjoyed for generations.

Chef Myke Tatung Sarthou

Chef Myke Tatung Sarthou

Renowned Chef Myke “Tatung” Sarthou has come up with an engaging recipe book that is simple enough even for children to follow. Rice to the Occasion, published by Foresight Books, features 20 recipes, beautiful photographs by Paulo Antonio Valenzuela, and informative notes from the accomplished chef. Subtitled From Kanin to Kakanin: Recipes to teach kids to cook rice and other rice treats, the handy volume includes kitchen-tested recipes, from good old plain boiled white rice, to iconic favorites like champorado, puto, kutsinta, bibingka, biko, tamales, and more. “By allowing children to succeed in cooking,” writes Chef Tatung in the book’s introduction, “you teach them to not just develop joy, pride, and confidence in their work, but you also teach them another valuable lesson, which is humility—to not be attached to either success or failure, as nothing is permanent.”

Rice to the Occasion cover

The book features a foreword by Secretary of Agriculture Emmanuel “Manny” Piñol, who calls Chef Tatung “an advocate of raising awareness of our culinary heritage.” Indeed, Chef Tatung is a television personality, published author, documentary producer, and a champion for Philippine cuisine. He most recently made a huge impact as the Philippines’ sole representative to the 15th Madrid Fusion Congress in Madrid, Spain, the first Filipino to appear on the main congress stage, where his presentation was a hit.

Arroz Caldo

Arroz Caldo

Rice to the Occasion is an informative tribute to the Filipinos’ favorite grain, and an ideal way to introduce children and even adults to the versatility of rice and the many ways it can be enjoyed. It is also a reminder of rice’s place of honor in local cuisine. “It was sacred because it was seen as grace from God,” Chef Tatung writes of its history. “Thus, it is an ingredient that deserves not only our appetites, but our respect, as well.”

Sapin sapin

Sapin sapin

Rice to the Occasion is now available at Fully Booked and soon at National Bookstore. For orders and inquiries, you may also call at (02) 361-7491 to 98 loc. 811 or 838

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