With illustrations and recipes, Claude Tayag is an accomplished painter, sculptor, and a writer about food. The recipes give us a profund clue to the Filipino and how food can set that spirit on fire.\nFrom sisig to durian, from bagnet to Bicol Express to Bacalao a la Vizcaina, Taya seems to know exactly which food trips to slaver over. It rouses memories between food and places and memorable meals galore.

Food Tour: A Culinary Journal

Claude Tayag

Anvil Publishing, Inc.

Beautiful oversize, coffee table style book "Kulinarya's team of six chefs, all of whom have made their own mark on Filipino cuisine, had many lively arguments to distill the core principles of Filipino Cooking from the huge diversity of regional and individual practices. The result: a guidebook that brings greater understanding of our cuisine and inspires more careful attention to good cooking practices. The graceful and precise photography of Neal Oshima combines with the clean, practical styling of Claude Tayag to produce a sumptuous vision of Filipino cuisine." --Michaela Fenix "Finally, a cookbook that presents Filipino cuisine for a 21st century global audience." --Thelma San Juan "Kulinarya proposes to put Filipino food classics into the mainstream of international cuisine. It's a book for everyone."

KULINARYA (A Guidebook to Philippine Cuisine)

Cookbooks, Food & Wine

Glenda Rosales-Barretto

Conrad Calalang

Margarita Fores

Myrna Segismundo

Jessie Sincioco

Regional & International

Anvil Publishing

In this culinary travel guide book, not only do Claude and Mary Ann lead the reader to the best eats every region has to offer, scouring the length and breadth of the archipelago, but also the why's and how's of what makes each dish unique and outstanding in its own right.

Linamnam: Eating One’s Way Around the Philippines

Mary Ann Quioc

The Ultimate Filipino Adobo (Stories + Recipes from the Heart) by Claude Tayag

The Ultimate Filipino Adobo: STories through the Ages

Foreign Service Institute

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Books by Claude Tayag