Peruvian chef Virgilio Martinez on PH food: Show your stuff with confidence and pride
Raymond Sokolov, in his book “Why We Eat What We Eat” (Summit Books, 1991), wrote about his visit to Peru and the unusual ingredients he encountered.
Raymond Sokolov, in his book “Why We Eat What We Eat” (Summit Books, 1991), wrote about his visit to Peru and the unusual ingredients he encountered.
“I never do four-hand dinners,” scowled an internationally renowned chef I had interviewed, who described himself as a “dictator” in his restaurant. It’s easy to understand the chef’s attitude; his
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