“Edith’s recipes in this cookbook are so exact and reliable. Hobby cooks and professional chefs can be sure of its correctness. She follows the traditional discipline of weighing ingredients several times, keeping tabs of the procedures and putting things in order. … The recipes are ‘pre-Google,’ composed with great care and numerous testings, and based on her kitchen discipline.”
— Nancy Reyes-Lumen, co-editor of award-winning The Adobo Book
