Cooking With Master Chef Evelyn S. Bunoan

Cooking With Master Chef Evelyn S. Bunoan
Published in USA by
TATAY JOBO ELIZES,
Self-Publisher, under the
permission and authorization of
Evelyn S. Bunoan
author and copyright owner
The copyright owner can withdraw this permission at her discretion without any objection from
Tatay Jobo Elizes at any time. Printing of this book is using the present day method of
Print-On-Demand (POD) system, where prints will never run out of copies to be available for posterity. The copyright owner is free to republish with other publishers anytime.
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PREFACE
Everyone deserves to live and maintain a healthy lifestyle. The environment in which we exist today makes it very difficult to do that. With so many choices out there, coupled with the ever- declining quality of market-place food, consumers could easily be overwhelmed when deciding what to put on the table.

This book intends to explore healthier choices in creating delicious and healthy meals. Wholesome food is the key to good health, and it is one of life's greatest joys. The recipes presented here are thoroughly kitchen-tested and perfected.

It is sometimes difficult to obtain the ingredients required to make authentic, original native recipes. The next best thing is to find the closest substitutes, which is not difficult to do since there are many alternatives in the market that taste comparable to the original. As well, there are also different variations of the same recipe depending from which region it comes. The taste buds of native-born Filipinos have assimilated into their adopted country and it is therefore necessary to adapt. That is why the recipes presented here are authentic. Infused, with a unique personal touch, the recipes should appeal to many taste buds, from Filipino to countless other nationalities. Moreover, second-generation Filipinos (best known within the community as Filipino-Americans or Fil-Ams) have acquired a taste for fusion. Regardless, authentic Filipino cuisine has found its way into the mainstream diet and there is no denying that it is becoming one of the most sought-after crossover culinary experiences.

This cookbook was years in the making, becoming the most anticipated book among my customers and friends. A few of the recipes are foreign in nature, but I tried to incorporate my own personal touch. Also in some of the recipes, I used Mama Sita powder mixes and sauces to make it easier for you to do the dishes without going through the lengthy process of starting from scratch. The taste will be the same and your cooking made simpler with less steps. You can use your own favorite powder mixes, but I found the mixes used here do not contain msg or monosodium glutamate, which is a great plus.

You may ask how I came up with all these recipes. Some come in dreams in the middle of the night. Then I kitchen test them that same day. Still some come about when my customers, friends, relatives and family members would request them. I never cease to disappoint with mouth-watering creations, as attested by all of them. Family, relatives and friends are the easiest to please because, first of all, the food tastes better in a relaxed atmosphere, over wine or beer. When the spirits get to work their magic, I get unabashed comments, good and bad, mostly good. In such instances, I get back to the drawing board, astriving to improve. My husband is the numero uno critic of them all. I always respect his opinions and criticisms, because all my cooking efforts are geared to giving him the healthiest food that I can come up with, to make him live longer.

After retiring from the World Bank in 2000, I studied Culinary Arts at Le Cordon Bleu, London and earned my Master Chef Certificates in French Culinary Arts and Patisserie. (MORE INSIDE THE BOOK)