Micky Fenix’s ‘Country Cooking’ Book Is Out

Bringhe

Bringhe

MICHAELA ‘Micky’ Fenix is one of the most respected food writers in the country. She writes for Philippine Daily Inquirer, where she handles a weekly food column titled Country Cooking. She goes around the country to discover local flavors and write about them in her column. She has also helped a number of chefs and culinary experts launch their own books. Now, her very own book, Country Cooking: Philippine Regional Cuisines, is out in the market.

Micky Fenix's newly launched 'Country Cooking' book

Micky Fenix’s newly launched ‘Country Cooking’ book

The book was launched in style at the Activity Center of SM Aura Premier in Taguig City recently. It was raining hard, and the author herself was still stuck in traffic, but Micky’s closest friends in the industry were already there, led by Chef Jessie Sincioco. Chef Jessie prepared most of the food at the buffet table, including Pancit Malabon, Bringhe (a local dish that originates from Bulacan), Ginisang Bihod ng Bariles (from Davao), Inasal nga Manok (from Negros Occidental), Sinuglaw (from Cagayan de Oro), Putong Puti at Pandan, and Kutsinta.

Pancit Malabon

Pancit Malabon

Ginisang Bihod ng Bariles

Ginisang Bihod ng Bariles

Inasal nga Manok

Inasal nga Manok

Sinuglaw

Sinuglaw

Puto Pandan

Puto Pandan

Sisig by Chef Claude Tayag

Sisig by Chef Claude Tayag

Humba in Pandesal by culinary expert Glenda Barretto

Humba in Pandesal by culinary expert Glenda Barretto

Kinilaw na Tanguigue by Chef Myrna Segismundo

Kinilaw na Tanguigue by Chef Myrna Segismundo

Budbud Kabog

Budbud Kabog from Chef Gaita Fores

The other dishes on the buffet table were courtesy of the resource persons whom the author included in the book – Sisig of Pampanga from Chef Claude Tayag, Humba in Pandesal from Glenda Barretto, Kinilaw na Tanguigue from Chef Myrna Segismundo, and Budbud Kabog millet rice cakes from Chef Gaita Fores.

The buffet fares which the guests got to enjoy during the launch were from recipes featured in Country Cooking: Philippine Regional Cuisines. The book devotes a chapter per province and features a local recipe at the end of each chapter. While it does not cover all provinces in the country, it touches on a significant number of these places and thus provides valuable information about their local culinary flavors and traditions.

Felice Sta. Maria / Teddy Boy Locsin / Gwenn Galvez / Karina Bolasco

Felice Sta. Maria / Teddy Boy Locsin / Gwenn Galvez / Karina Bolasco

Chef Jessie Sincioco receiving a copy of the book from author Michaela 'Micky' Fenix

Chef Jessie Sincioco receiving a copy of the book from author Michaela ‘Micky’ Fenix

Speaking about the significance of Country Cooking: Philippine Regional Cuisines in the culinary industry during the book launch were Anvil Publishing Inc.’s Gwenn Galvez and Karina Bolasco, Micky’s good friend and fellow cookbook author Felice Sta. Maria, and her former publisher Teddy Boy Locsin. Then the author herself took the stage and autographed copies of the book afterwards.

Micky Fenix’s Country Cooking: Philippine Regional Cuisines is available in all National Bookstore outlets.

 

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