This food photographer is also a baker
I met food photographer Aldwin Aspillera during a class that kitchen-tested my recipes for Destileria Limtuaco. In between taking photos of the dishes, my students and I interviewed Aldwin and
I met food photographer Aldwin Aspillera during a class that kitchen-tested my recipes for Destileria Limtuaco. In between taking photos of the dishes, my students and I interviewed Aldwin and
The annual August rains didn’t diminish the crowd that trooped to the Philippine Readers and Writers Festival of National Book Store at its sponsor hotel, Raffles in Makati, last week.
BOOKS were big in 2015, with Filipinos visiting bookstores and buying titles at a healthy rate. Coloring books sparked a buying frenzy for both the black-and-white books and coloring tools.
There was much laughter that afternoon although the discussion was about being a serious food writer and researcher. The mood was light, maybe because the invited guests knew each other, or perhaps due to the nature of the experiences related by writers Amy Uy and Jenny Orillos, in the course of researching for their book, “Panaderia,” and the humorous anecdotes of Wilson Flores of Kamuning Bakery.
Think you know a lot about bread? Chances are, food writers Amy A. Uy and Jenny B. Orillos know much, much more than you do.
The afternoon air is heavy with the distinctively sweet scent of bread. In a basket on a table is a dizzying array of breads, enough to feed a Filipino family for a week. The baked goods come in all shapes and sizes. There is a giant conjoined pair of monay, huge as a person’s buttocks. There are breads in the shape of a lechon and the form of a crab. Scattered around are pieces of egg pan de sal, little golden drops of cooked dough. Visible in the pile are the bonnet-shaped goodies called, of course, pan de bonete. There are examples of the dense pan de sal de suelo, among others. Placed together, they threaten to overwhelm the senses: How can there be so many kinds of bread in one place at one time?
Pasuquin biscocho. Laced with the sweet and spicy scent of anise, this one-of-a-kind, prewar bread is available only at Pasuquin Bakery in San Nicolas, Ilocos Norte. The biscocho has placed Pasuquin on the map where bread is concerned. You get two types—the classic crunchy biscocho and the soft and pillowy one. The crunchy version is made from the toasted inner and outer crust of freshly-baked breads. The soft biscocho can be unfurled from end to end, lavished with your spread of choice and rolled back again to be enjoyed as a sandwich.
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