Heart2Heart collects AC cookbooks bec they are truly a labor of LOVE!
A new one is out by batch ’92 who will celebrate their velada next year
For orders 09175303038 or ac92cookbook@gmail.com #H2HACVelada
Food is inextricably linked to memories, more so the dishes we have enjoyed with our families. The Legacy cookbook is a compilation not just of recipes that have been tested over time, but a passing down of rituals of bonding and love from different families and clans.
The recipes are from the girls of the Assumption College High School batch of1992, who are going to be celebrating their Velada or their 25th year high school reunion in 2017.
As shared in the short write ups before each, there are recipes that have been handed down for generations, recipes by seasoned cooks and trained chefs, and even some recipes by batch mates who don’t really cook, but have perfected that one dish they share in the book.
We have also asked other food luminaries, who are fellow “Old Girls” (the offcial moniker for Assumption alumnae), to contribute their “recipes with stories” to this cookbook. There is a paella recipe from Malu Gamboa inspired by a Cirkulo bestseller. Abba Napa of the Moment Group shares a delicious lamb rendang recipe from her growing up years. Undersecretary for the Department of Agricul ture, Berna Romulo Puyat, contributes a risotto recipe made with adlai, an in digenous ingredient she continues to promote, as she did to the international
food community during Madrid Fusion. There are other recipes by Margarita Fores of Cibo, Lusso and Grace Park, Arie Cuerva Kidder of Cuerva Bakeshop, Chiqui Mabanta of Comer Tree Cafe, and from Vargas Kitchen, recipes from Ma rina V. Tantoco and Ma. Teresa V. Javellana. Also featured are recipes by chef instructor Lorrie Reynoso and Bella Yuchengco, renowned for her sublime tasting dinners in her home.
The Legacy cookbook team lovingly cooked, styled, and with the help of the talented food photographer Gabby Cantero, photogragraphed each of the featured dishes.
The Legacy cookbook team is composed of former Town & Country and Preview publisher, now the Moment Group’s Director of Brand Management Tara Santos as the Project Director. Happy Ongpauco Tiu, chef and founder of Pamana, Hawaiian BBQ, Private Dining as well as other brands under the Happy Concept Group was the food stylist, along with well-loved food blogger, Joey de Larraza bal Blanco (@chichajo) of 80breakfasts.com, chef Carina Guevara Galang and talented home cooks, Nina Guerrero and Vic Tambunting Alfonso. Executive Creative Director of Blackpencil Manila of the Leo Burnett Group and former edi tor-at-Iarge for Preview, Kat Gomez-Limchoc was the creative director and editor. Graphic designer Allen Tan Cabrera, designed the book. Brand and Marketing for Standard Chartered Bank, Tifly Floresca Lorenzana is marketing head.
