LA REGINA DELLA CUCINA

The legacy of Nora Daza lives on through her cook­books, mem­o­ries of the much loved Cook­ing It Up with Nora and the dishes she has pre­pared over time. F&B World pays homage to a culi­nary icon and trea­sure, through the lives she has touched and in­spired.

F&B World - - Contents -

The legacy of Nora Daza lives on through her cook­books, mem­o­ries of the much loved Cook­ing It Up with Nora and the dishes she has pre­pared over time. F&B World pays homage to a culi­nary icon and trea­sure, through the lives she has touched and in­spired.

NANCY REYES LU­MEN THE ADOBO QUEEN AND HOST, THE PI­NOY FOODIE

The life of Nora Daza is the life of an in­spir­ing foodie for all time! She was such a free culi­nary spirit, hat any­thing that came out of her kitchen or her cook­book en­er­gized us. I was es­pe­cially fond of Nora be­cause she did not have borders about her­self. A very open per­son who shared her recipes, tips, sto­ries of life, loves, suc­cesses and even fail­ures... and most of all, her love for the culi­nary cul­ture of any coun­try spe­cially our own.

The youth of Nora never left her. She would speak with an an­i­mated voice, more so when some­one con­versed in French. I just loved it when she would an­no­tate cook­ing, food talks and recipes and of foodie friends be­cause of her lively tone of voice—which mir­rored her out­look in life. Joie de vivre! If there would be any sad mo­ment, it stayed that- just a mo­ment! Nora would al­ways be able to jump back to life... her laugh­ter was con­ta­gious!

In the food and bev­er­age field, Nora Daza would be in the same pedestal as Ju­lia Child. Not even Martha Ste­wart would be able to stand up against Nora Daza's in­flu­ence in our coun­try, be­ing the cook­ing idol, guardian, first teacher and icon of so many who have bought, read and fol­lowed her cook­books and recipes to the let­ter. She was able to de-mys­tify western recipes and made them easy to fol­low, doable and be­came part of trea­sured fam­ily recipes.

She mod­ern­ized cook­ing at home dur­ing her time when she was broad­cast on ra­dio and TV and through her nu­mer­ous cook­ing demos for var­i­ous spon­sor­ing com­pa­nies. She in­sti­tu­tion­al­ized home cook­ing into an art, a skill and an in­dus­try.

MARY ANNE RIVERA PAS­TIC­CE­RIA FRESCA DI MAR­I­ANNA

In 1970, the only cook­book printed about our lo­cal cui­sine that I could re­mem­ber was Nora Daza's Let’s Cook with Nora. The recipes were easy to fol­low and were the clos­est to the dishes cooked at home. I bought the book Gal­ing Gal­ing and it was an in­stant in­spi­ra­tion. This book guided me in my cook­ing for the last 33 years and will re­main in the kitchen, re­serve for the next gen­er­a­tion of cooks.

Miss Nora Daza gave me a broader view of our lo­cal cui­sine. I ap­pre­ci­ated the ease in fol­low­ing her clas­sic recipes. Sim­ply good as is; if you change it—you will dis­tort its per­fec­tion!

Most of all, I ad­mired her pas­sion, courage and skill to open Aux Iles Philip­pines in Paris. It gave our lo­cal cui­sine world-class recog­ni­tion. I salute our culi­nary icon Nora Guanzon Vil­lanueva Daza. Truly she de­serves to be called La Regina della Cucina.

TINA LE­GARDA TINA'S TA­BLE

Nora Daza has been in this in­dus­try since I was lit­tle and even then I have fond mem­o­ries of watch­ing people around me use her cook­book for our ev­ery­day meals. Best thing I learned would be: keep it sim­ple. Cook­ing with the right in­gre­di­ents, ba­sic skills, pa­tience and love will al­ways give you a meal to look for­ward to.

MYKE SARTHOU CHEF TATUNG

I grew up at a time in Cebu when restaurants and food es­tab­lish­ments were not yet in fash­ion. As a kid grow­ing up, all our meals and the good­ies we had, we cooked or made at home. As a kid cook­ing was a past time-- we did not have com­puter games and car­toons was only aired on Satur­day morn­ings. Nora Daza (her books) be­came some sort of an af­ter­noon com­pan­ion for me. I started read­ing recipes re­ally young. I learned my frac­tions through bak­ing, even be­fore they were taught to me in school. I played around with in­gre­di­ents, mea­sure­ments and cook­ing tech­niques at a young age, that I learned to in­tuit most of my cook­ing as I be­came older. It is only in look­ing back that I re­al­ize how Nora Daza had been so much a part of who I am as a kid. She taught me a lot quite anony­mously through the years.

I am sure I am not alone at this feel­ing of in­debt­ed­ness to her con­tri­bu­tion to home cook­ing.

GLA­DYS BIALA F&B MAN­AGER CRIM­SON HO­TEL ALA­BANG

Nora Daza has in­spired us to be proud of our own Pi­noy culi­nary trea­sures, lo­cal prod­ucts and del­i­ca­cies, which she had been high­light­ing glob­ally the best way that she could. She shared us ways and means how to de­velop and in­no­vate these prod­ucts to com­pete with the evolv­ing world, while Filipino au­then­tic­ity is kept.

DAY SA­LONGA MON­DAY CHEFS

Chef Nora Daza's 1969 Let's Cook with Nora has been part of my mom's kitchen for 40 years. Grow­ing up, there was no Ju­lia Child - Nora Daza is the only Filipino cook I knew. Her vi­sion changed the way I thought about our food. Filipino Cui­sine is world class. Her book in­spired the way I cre­ate and write recipes - sim­ple and easy to fol­low.

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