About the book:
Hikay takes the reader on culinary trip around the island of Cebu. From seaside towns to mountain hamlets, from city to the far baranggays. It delves into the history of the province and provides the reader with little known facts about the Cebuanos and the cuisine that nurtures them.
Hikay speaks of the traditions, preferences and eating habits of the Cebuanos. Food that is not like the intricately sauced dishes of Pampanga, nor the elegantly prepared ones of Iloilo and Bacolod. The food loved by Cebuanos is simply prepared, and relies on the freshness of the ingredients. This book delights the reader with photographs of places in Cebu that are not frequently seen by the ordinary visitor.
Publisher: University of San Carlos Press
Publication Date: 2013
Size: 305 x 230mm
About the author:
Louella’s earliest memories are of her grandmother’s kitchen. From an early age, she was a constant presence in that kitchen. It was a magical place where sugar and flour and eggs became gorgeous cakes, where fish came out redolent of spices and herbs, where slabs of pork metamorphosed into mounds of crispy goodness! To this day, she still has this idea that her grandmother performed alchemy . What is alchemy but the process of making something out of ordinary things?
It seems it is her luck not only to grow up with a grandmother like Lola Lilang, but to marry into a family that was blessed with a mother who was a very good cook. Louella’s mother-in-law ushered her into the world of her kitchen. This was a lasting legacy which she passed on to her daughters. Louella has never considered herself as a chef or a professional cook. She cites 50 years of cooking for family and friends as her only credential in the the world of cooking.