‘Panaderia’ Book
Now ‘Baking’ in Bookstores

IMG_9904

IT was three years in the making, and now it finally came off the press. Panaderia: Philippine Bread, Biscuit and Bakery Traditions is now in the shelves of National Book Store and Powerbooks.

Published by Anvil Publishing Inc., the publishing arm of National Book Store, Panaderia is a book about the history and traditions of bread- and biscuit-making in the Philippines, documents stories behind the making of these traditional breads from different parts of the country, and shows how they have evolved through time. The book lets its readers enter the world of panaderias or bakeries and bakeshops all over the Philippines, showing how panaderos prepare and bake different kinds of breads and biscuits and how time and economy have changed the way they do things. The information is so detailed that readers would get to picture how a panaderia looks, what their common features are, how the layout affects the flow of activity inside a panaderia, and how the staff is put together to function smoothly on a daily basis.

Signing copies of the book during the launch, seated from left:Jenny Orillos, Chef Jill Sandique and Amy Uy. Standing, from left: Pie David, Ige Ramos and Felice Sta. Maria

Signing copies of the book during the launch, seated from left: Jenny Orillos, Chef Jill Sandique and Amy Uy. Standing, from left: Pie David, Ige Ramos and Felice Sta. Maria

Food historian Felice Sta. Maria with Chef Claude Tayag and 'Panaderia' editor Micky Fenix

Food historian Felice Sta. Maria with Chef Claude Tayag and Panaderia editor Micky Fenix

Marriott Hotel Manila's Aimee Lagman with Anvil Publishing's Gwenn Galvez

Marriott Hotel Manila’s Aimee Lagman with Anvil Publishing’s Gwenn Galvez

Tribune's Roel Manipon with 'Panaderia' author Jenny Orillos, book designer Ige Ramos, www.interaksyon.com's lifestyle editor Francine Marquez, and Chef Jill Sandique

Tribune’s Roel Manipon with Panaderia author Jenny Orillos, book designer Ige Ramos, www.interaksyon.com‘s lifestyle editor Francine Marquez, and Chef Jill Sandique

Also spotted during the launch was well-loved culinary expert Sylvia Reynoso-Gala

Also spotted during the launch was well-loved culinary expert Sylvia Reynoso-Gala

Authored by Amy A. Uy and Jenny B. Orillos and edited by renowned food columnist Micky Fenix, Panaderia: Philippine Bread, Biscuit and Bakery Traditions is designed by Ige Ramos and features hundreds of photos taken by Pie David inside the panaderias which the authors visited. It also features recipes of traditional panaderia breads such as Pandesal, Kalihim, Bonete, Spanish Bread, Monay, Pan de Coco and Kababayan. These recipes are by Chef Jill Sandique, one of the country’s top pastry chefs.

The whole team—authors Amy Uy and Jenny Orillos, editor Micky Fenix, book designer Ige Ramos, photographer Pie David, recipe developer Chef Jill Sandique—were present during the formal book launch held at Powerbooks-Greenbelt recently. Joining them were food historian Felice Sta. Maria, who wrote the Foreword of the book, and Anvil Publishing’s Xandra Ramos-Padilla and Gwenn Galvez. The well-attended book launch also showcased booths put together by some of the panaderias or bakeries featured in the book.

Made possible by a partnership with PLDT Smart Foundation, Kambal Pandesal and Ferna: The Food Ingredients Specialist, Panaderia: Philippine Bread, Biscuit and Bakery Traditions is now available in National Book Store and Powerbooks branches and can be ordered online at www.anvilpublishing.com at Php595 per copy.

Category(s): FoodBiz
Tags: , , , , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *