CEBU CITY, PHILIPPINES (January 19, 2015/for #newmedia) — Anvil Publishing and National Bookstore, together with SM City Cebu and Cafe Laguna, introduced here the new edition of a bestselling title in culinary arts – “Linamnam” by Claude Tayag and Mary Ann Quioc.
The latest edition features 14 of the best of Cebu cuisine like lechon (roast pig) and tuslob buwa (pig’s brain in goo), among others.
“Linamnam 2” is a collection of the best food from all over the Philippines and the restaurants that serve them. The introduction reads “…not only do Claude and Mary Ann lead the reader to the best eats (of) every region…, but also the whys and hows of what makes each dish unique and outstanding in its own right.”
TV personality Ces Drilon writes “Linamnam is the book I never leave home without when traveling around the country. (It) has been a great guide in discovering places to eat. It’s not just a guide, it also provides the historical insight into the food you eat.”
Anton Diaz, blogger and founder of “Our Awesome Planet,” said that when it comes to really good food around the Philippines, “I rely on Claude Tayag for the best secret foodie places to eat. Claude is a true foodie, a well-respected chef, and a well-loved author.”
Meanwhile, Margaux Salcedo of the Sunday Inquirer Magazine shared that “Claude and Mary Ann Quioc-Tayag are the “it” couple of the foodie scene in Manila. This knowledge is both vast and deep, exploring varieties of favorite Filipino specialties like lechon, aligue (crab fat), or Philippine vinegar (suka) across the various regions of the country.”
Further, Salcedo pointed out that “true patriots and real gourmets, the couple’s passion for authentic Filipino flavors has allowed foreigners to be properly introduced to our cuisine, and has given us nationals a deeper appreciation of sweet, salty, and sour on this side of the world.”
As for chef Claude Tayag, he mentioned prior to a book signing at the SM City Cebu Event Center that “Linamnam” is not about the authors, but about us Filipinos. “It is a reflection of our diversity brought about by regional division. No matter how we call it – bulalo to us from Luzon, pochero here in Cebu, kansi in Iloilo, pakdo in Leyte – we always end up celebrating the good taste. The linamnam, the lami, the yummy, the manyaman – to us Pampanguenos.”
The book costs P355.50 a copy and is available in the food and travel sections of all National Bookstore and Powerbooks nationwide.###