The Adobo Book - Traditional & Jazzed-Up Recipes

MANILA-BORN, NEW YORK BASED REYNALDO GAMBOA ALEJANDRO LEARNED HOW TO COOK FROM HIS GRANDMOTHER. THE FIRST FILIPINO GRADUATE OF THE NEW YORK RESTAURANT SCHOOL, HE IS THE AUTHOR OF SEVERAL BOOKS INCLUDING PHILIPPINE COOKBOOK, FLAVORS OF ASIA, RESTAURANT DESIGN, PHILIPPINE HOSPITALITY, CLASSIC RECIPES OF THE NEW YORK PUBLIC LIBRARY, SPECIALTY FOOD PACKAGING DESIGN, FOOD OF THE PHILIPPINES, RECIPE BOOK OF FILIPINO CUISINE, LAMESA: THE FILIPINO TABLE AND WOW! ANG SARAP! THE BEST OF PHILIPPINE REGIONAL CUISINES. A FORMER CURATOR OF THE NEW YORK PUBLIC LIBRARY'S CULINARY COLLECTION, HE WAS FOOD DIRECTOR OF THE FOOD AND WINE INSTITUTE. A MEMBER OF THE CULINARY HISTORIANS OF NEW YORK, HE RUNS A CATERING SERVICE IN MANHATTAN AND HAS LECTURED ON FILIPINO CUISINE IN EUROPE AND THE UNITED STATES. NANCY REYES-LUMEN. AN ORDINARY COOK. A FOOD TRENDS-SPOTTER. A 100% CERTIFIED FOODIE. HAS MADE COMMISSIONED WORKS AND R&D FOR VARIOUS FOOD ENTITIES. EDITOR-IN-CHIEF, COOK: THE CULINARY LIFESTYLE MAGAZINE; THE PRACTICAL COOK. BELONGS TO THE REYES CLAN OF THE ARISTOCRATE RESTAURANT (FOUNDED IN 1936)