Ideal Gourmet Pasta Launched Its Second Cookbook “From Simple To Gourmet”
Collaborating 29 Professional Chefs, Esteemed Cooks and Culinary School Maestros in the country pioneered by Chef Sau del Rosario and Ms. Editha Singian
Manila, June 1 – IDEAL GOURMET PASTA launched its second cookbook “From Simple to Gourmet” in The World Trade Center, Manila, with a cooking demo by Chef Sau del Rosario and Ms. Editha Singian.
The cooking demo featured 3 sophisticated DIY recipes that can be found in the cookbook. Who said Lasagna is just for baking? Definitely not Chef Sau del Rosario. The first recipe presented was a Roasted Eggplant, Tapenade, and Tomato Salsa Lasagna that he himself innovated. This recipe is an offshoot of the stereotyped Lasagna that we can actually have it oven-free! This recipe is also perfect for the health-conscious.
Ideal Cannelloni was the second recipe created and demonstrated by Ms. Editha Singian who just received the 2nd place award in the Best Pastry Book Category in the Gourmand World Cookbook Awards held in Yantai, China last May 29, 2016. This foolproof recipe, Ideal Cannelloni is so heavenly that it melts in your mouth while satisfying your tummy. It is truly a work of a Culinary Extraordinaire. She was assisted by Chef Christine Paredes, who is also one of the contributors in this book.
The third recipe, Ziti Chocolate S’mores, is another innovation by Chef Sau del Rosario. It is an out-of-the-box recipe where, instead of the usual red or white sauces, pasta is actually tossed in chocolate! Who ever thought that pasta is predictable doesn’t know pasta at all.
“From Simple to Gourmet” is a collection of exclusive recipes whipped up by professional chefs, esteemed cooks and culinary school maestros in the country pioneered by the Brand Ambassador of Ideal Gourmet Pasta, Chef Sau del Rosario and Recipe Consultant Editor, Ms. Editha Singian.
It was a star-studded book launch with the presence of some of the recipe contributors: Penk Ching, Nina Daza-Puyat, Ige Ramos, Bruce Lim, Erika Orallo, Jacqueline Alleje, Tatung Sarthou, James Antolin, Christine Paredes and Rosebud Benitez.
The launch was hosted by the Self-Proclaimed Adobo Queen, Nancy Reyes-Lumen, also one of the contributors.
The rest of the Recipe Collaborators are Miko Aspiras, Him Uy de Baron, Dan Basilio, Josh Boutwood, Kalel Chan, Angelo Comsti, Gino Gonzalez, Gene Cordova, Mac Flaviano, Mats Loo, Mia Manuel, Ogie Alberto, Jonathan Martorella, Eugene Raymundo, Gem Tee and Reggie Aspiras.
The guests composed of Ideal Macaroni & Spaghetti Factory’s Trade and Distribution Partners who flew in from all over the country, and friends from the media. The launch was made possible by the use of Cooking Demo Table provided by Tecnogas and Masflex for the pots and pans as raffle prizes.
The guest sampled the 3 featured recipes prepared by CCA’s Chef Instructor, Annalisa Mariano.
From Simple to Gourmet is published by AKME Publishing Group Corporation headed by its Publishing Director and Editor, Ms. Alexis Cuizon. The book was made with love and hard work of Product Manager Ruby Jean Zamora, headed by its AVP Sales & Marketing Ms. Baby Dela Fuente.
All 80 guests were delighted to receive a loot bag containing Ideal Gourmet Pasta and a copy of “From Simple to Gourmet” plus the chance to have it signed by the Chefs present during the enlightening and entertaining book launch!
From Simple to Gourmet will be available in the leading bookstores nationwide.
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