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Chef Sau’s book, 20 Years of Love + Cooking, is something I’ve been in anticipating. Whenever I bump into chef Sau, I always ask when it’s going to be available. That time has finally come. This week, on April 16, the book will hit bookstores and newsstands.
20 is equal parts biography, cookbook, photo gallery and tribute to the people who have been instrumental not just in his career, but also in Chef Sau’s life. I was reading through a copy and here are 3 things I learned about him:
1. He is well traveled and highly seasoned
His credentials is studded with restaurants from all over the world: Restaurant L’univers in Nice, France, Le Divellec in Paris, Luna in Shanghai, China, and the Equinox in Raffles Hotel in Singapore. He opened a lot of restaurants in the country, including Cebu and Palawan, and he still consults with many of them today. Only God knows where and what he will be setting up next.
2. He continues to impress many
Many notable figures in the food industry share testimonials about the chef in the book, including Mara Pardo de Tavera, Nancy Reyes-Lumen, Sam Oh, Robby Goco and Miko Aspiras who writes, “I admire chef Sau’s openness. He is never afraid to share his knowledge and talent to the younger generation of chefs.”
3. He is inspired and inspiring
His dishes clearly show this. The cookbook part of the book is divided into four categories: treasured recipes from Pampanga, classic recipes from Europe, Asian-inspired recipes, and homecoming recipes. Of the lot, I can’t wait to try and cook Imang Garding’s Crispy Pata Kare-kare, Osso Buco with Love, Ginseng Chicken Samgyetang, and Six-Spice Apple Tiramisu with Otap.
20 years of Love + Cooking (PHP1295) hits the bookstores and newsstands on April 16.
(Photos: Taken from the book 20)
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