COOK MAGAZINE - September 2019Add to Favorites

Get COOK MAGAZINE along with 5,000+ other magazines & newspapers

Try FREE for 7 days

bookLatest and past issues of 5,000+ magazines & newspapersphoneDigital Access. Cancel Anytime.

1 Year$99.99 $49.99 Save 50%

bookLatest and past issues of 5,000+ magazines & newspapersphoneDigital Access. Cancel Anytime.


1 Year$23.88 $12.99

Save 46%
book12 issues starting from May 2020 phoneDigital Access. Cancel Anytime.

Buy this issue $1.99

bookSeptember 2019 issue phoneDigital Access.

Weekend Flash Sale! Save 46% on annual subscriptions. Valid till October 27, 2020


  • Magazine Details
  • In this issue

Magazine Description

In this issue

It seems that we’ve been in a “food craze” for the better part of a decade. Hundreds of restaurants have been opening yearly that it’s now impossible to keep track of what’s new. Most of us hear or see about new places mostly through social media. Whichever restaurants are making a buzz among foodie friends is where we’ll head to next. As someone who works in the food media, I often get invited to launches. While this means I get to try the newest places for free, nothing beats word of mouth from those I respect in the food world. It’s “-ber” months once again, and aside from new restaurants, foodies like me look forward to new offerings from home-based chefs on social media. Entrepreneurs big and small tap this growing online market and some are quite successful at it. With the convenience brought about by new courier companies like Lalamove, Transportify and the like, you can now order from anyone and anywhere in Metro Manila and expect your goods in about an hour. The charges are very reasonable, too, much cheaper and quicker than going out and picking up goods yourself. If you’re the one selling food, you now have delivery people on demand, eliminating the need to hire a messenger or to personally deliver your products. This month, our chef-contributors share their favorite easy Asian dishes. Without specifying any specific cuisine, they all ended up submitting Chinese-inspired recipes. I don’t think this was a coincidence, since among all the foreign cuisines, we probably have adopted and adapted to Chinese cookery the most. A lot of our pantry staples and spices have Chinese influence. In this issue, I also share about a unique event I was fortunate enough to get invited to—Who’s Cooking. The event was a gathering of the country’s top chefs and caterers, a collaboration that resulted in some amazing food. Easy recipes, food and travel articles and much more, this month and in every issue of COOK Magazine!

  • cancel anytimeCancel Anytime [ No Commitments ]
  • digital onlyDigital Only