COCINA SULIPEÑA BY GENE R. GONZALEZ

A heritage Capampangan cookbook documenting the culinary traditions of Sulipan, Pampanga, through heirloom recipes from old families. The book blends recipes with historical and cultural notes, making it both a working cookbook and a reference primarily on "elite" and some ordinary Capampangan foodways from the lens of an affluent family.

Recipes documented in the book include dishes such as suam a tulya (corn and clam porridge), lengua legislativa (braised ox tongue served in rich sauce), betute (stuffed frog), bringhe (turmeric coconut rice with meat), and pan de San Nicolas (pressed coconut cookies).