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Philippine cuisine is the result of an archipelago's chequered history and tropical location, meaning strong local traditions colliding with Spanish, Chinese and American influences. The result is simultaneously sweet, salty, sour and spicy, which is unusual even by Asian standards. Joel Åhlin and Lennart Weibull go through everything from a dark, glossy adobo with the acidity and umami cranked to the max, to the dessert that gave the book its name. A cuisine that's barely documented in Swedish.
Format: Hardback
Pages: 173
Language: Swedish
First published: 2025
