This is a very good book for beginning filipino food eaters. But it is missing some of the more "interesting" filipino food recipes such as Dinuguan (pork blood stew) and sinigang (sourfish soup). The version of Caldereta is made with beef instead of the traditional goat meat. Other than these minor ommissions, this isn't too bad of a cook book. It has very nice color pictures and a fairly good glossary.