For an early meeting with our book editor,
Romy’s creation is a riff on a classic sandwich that was popular back in our college days at the University of the Philippines. Down in one small, claustrophobic eatery called the Basement, the specialty was the pork adobo in pan de sal, which made for a hip merienda.
Romy can’t resist using purple yam flour in all baked things, such as ube crostini and pizza crust with ube, for the unusual color and nice texture it imparts.
© 2006 All rights reserved. Published by Abrams Books.