Palayok: Philippine Food through Time, on Site, in the Pot (Doreen G. Fernandez)

"Join the voyage: we want readers who cook, who like to eat, who enjoy reading about cooking and eating, who are curious about the subtext beneath our food."

—Doreen G. Fernandez & Edilberto N. Alegre

PALAYOK

Hailed as “effortlessly elegant” when it was first published in 2000, Palayok: Philippine Food through Time, on Site, in the Pot by Doreen G. Fernandez presents the origins and evolution of Philippine cuisine to the then-present. From her background of cultural research, Fernandez serves not just the meal but also its surrounding context, antecedents, and influences.

2025

English and Tagalog.

Imported from the Philippines.

Available at Now Serving: A Cookbook & Culinary Shop in Los Angeles