The Philippines’ first culinary icon -whose cookbook is a household bible-is reintroduced to new generations of food lovers
HER FIRST-EVER cookbook, “Let’s Cook with Nora,” has become a household “bible” for millions of housewives in search of easy, simple yet delicious meals for their families.
The cookbook has traveled far and wide, carried by Filipino expatriates abroad as their essential guide to indigenous home-style cooking.
Culinary icon Nora Daza then followed her best-selling cookbook with two more recipe books, “Galing Galing Philippine Cuisine” (which she co-wrote with daughter Mariles Daza) and “Nora V. Daza: A Culinary Life” (written with Michaela Fenix), which are now being reprinted for the nth time, together with the first book.
Members of three or four generations of families have enjoyed Daza’s countless recipes and hearty selection of popular Filipino everyday dishes and day-to-day food preparation that never fail to work, such as chicken relleno, adobong Batangas, pancit molo, lumpiang sariwa, chicken binakol, fish kinilaw, etc.
Readers of her cookbooks get a glimpse of her devotion to Pinoy food. It has amusing anecdotes, useful cooking tips and vivid descriptions of places she’s been to.
Daza, the Julia Child or Betty Crocker of the Philippines, followed the success of her cookbook by putting up a Philippine restaurant in Paris called Aux Iles Philippines, which became one of the top three Asian restaurants in the city of lights, and was rated in French guides Gault Millot and Guide Michelin with three forks.
“Life in Paris was the best part of my life,” she said in a press conference at Dusit Thani Manila in Makati.
She then successfully opened the very first French restaurant in Manila, Au Bon Vivant and, much later, with Galing-Galing, which specialized in native dishes.
Back in the ’80s, she hosted an instructional culinary show on TV and whipped up thousands of dishes. Through her TV show, she instantly became a household name.
‘Cooking It Up with Nora’
By her books, radio shows, TV shows, travels and personal classes and teachings, she laid the solid foundation of kitchen management for the Filipino home. More significantly, she bridged the gap between Filipino cuisine and world gastronomy.
The renowned icon deserves to be recognized by young generations for it is by her cooking styles and recipes that they have been nourished at home. And there is no better time to do so than now.
That’s why Dusit Thani Manila pays tribute to Nora Daza’s culinary life, with her extensive portfolio of stories and experiences and yummy recipes from her cookbooks presented in a week-long buffet at the Nora Daza Food Festival at Basix, Nov. 26 until Dec. 3, coinciding with her birthday on Dec. 2.
The buffet dishes will be cooked according to her recipes and under her strict supervision. Some of these favorites are Kare-Kare, Pancit Molo, Pancit Luglog, Native Paella, Pescado al Horno, Canonigo, Frozen Pampanga Fruit Salad, Bicol Pili Nut Pie, her famous Sans Rival and Reina Blanca, to name a few.
Daza will be available to autograph her cookbooks on Nov. 26, 7-10 p.m. (The books will also be on sale at the hotel’s lobby during the week-long promotion. Call 2388888 ext. 8430.)
Here are some of the recipes culled from one of her books, which will also be featured in the food festival.