Collected and Edited by Cecilia Manguerra Brainard
ISBN 978–971-97–1028‑8 (Vibal Foundation 2025) — softcover 184 pages, with full color photos, order from Vibal Shop, Lazada
Description of the book:
Honoring the ICM Sisters and teachers of St. Theresa’s Colleges in the Philippines STEP INTO OUR KITCHENS: THERESIAN RECIPES AND TALES is a cookbook that collects over 70 recipes, personal essays, anecdotes by the alumnae and friends of St. Theresa’s Colleges.
PRAISE
Independent Food Scholar and writer, Ige Ramos, praises the book by saying:
“Step Into Our Kitchens: Theresian Recipes and Tales is not just a cookbook; it’s a time capsule of cherished family recipes and stories passed down through generations. As you explore these pages, you’ll discover more than just ingredients and cooking method-you’ll uncover the love, laughter, and traditions that have shaped a Theresian family’s culinary heritage. For those with a Theresian grandmother, mother, aunt, wife, or sister, let these recipes serve as a bridge to the past, a connection to your roots, and a reminder to savor the flavors of your family history for many years to come. This is a true culinary masterpiece that captures the heart and soul of Theresian values.
Philippine Food Historian Felice Prudente Sta. Maria says:
“Step into our kitchens,” invite the alumnae of St. Theresa College. And what a kitchen! From pan de sal and bibingka for breakfast … and for other meals bam‑i, beef tapa and humba the book’s personal recipes satisfy hungers for the familiar and cravings for the comforting. The culinary collection is endearment just waiting to be cooked and shared by others. Whether when mixing Mommy Consuelo’s Chiffon Cake or caramelizing syrup for Leche Flan the contributors honor the girly giggles, the morning Gregorian chants, and even the strict Belgian discipline instilled by school nuns with wimples recalling Batman. It’s a delectable feast of teenage recollection and nurtured joy.
INTRODUCTION
Cecilia Manguerra Brainard, STC Manila HS ‘64
What nudged me to work on this cookbook was the 60th reunion of my high school class of ’64 at St. Theresa’s College Manila. It was amazing to see some of these classmates with whom I shared youthful memories. More incredible still was how quickly we reverted into the young ladies that we had been, giggling, dancing, and having fun, as if the years had not separated us.
The truth of course was that we were older; some of our classmates had “gone on”, and through our laughter and joy, we felt our mortality.
The idea rooted in my mind that we should leave something behind for our families, friends, and the next generations — a small something of ourselves. The “cookbook project” started forming in my mind. Wouldn’t it be lovely to share the recipes of the food that we had prepared and enjoyed? Wouldn’t that be a nice legacy to share? Recipes that we fixed for birthdays, holidays, gatherings with friends and family members, where laughter and happiness prevailed; recipes that we learned from our mothers and grandmothers; recipes that we have tweaked because we now live in Australia or the United States and our lifestyles are simpler now — beloved recipes, in other words?
My initial idea was to collect recipes with short introductions by Theresians, but it became clear to me that when it comes to cooking, there are two kinds of Theresians: Those who cook, and those who don’t. I realized it would not be easy to gather a multitude of recipes and categorize them the traditional cookbook way. Perhaps because I am primarily a fiction writer, I considered creating a food book that tells a story. I thought of combining recipes, anecdotes, longer personal essays, and the history of our STC Foundress, Mother Marie Louise De Meester — a kind of memorabilia, thus the title: Step Into Our Kitchens: Theresian Recipes and Tales.
Here then is that food book.
The book includes over seventy recipes, mostly from Theresians, although I included recipes by non-Theresians to enhance the book’s collection. You will note that quite a number of Theresians submitted multiple recipes; these are the chefs, the food bloggers, and the ones who love to cook.
You will also see that there are recipes that honor relatives who have gone on. Mariquit E. Soriano shares an heirloom recipe (“Mommy Consuelo’s Chiffon Cake”) that had been perfected by her mother who unfortunately passed away in 2023. “Jackie’s Callos” by Rose Cuisia Franco was introduced to her family by her brother Jackie who passed away at the age of forty. Claire Mercado-Obios’ “My Mother-in-Law’s Planked Tenderloin” honors a beloved mom-in-law. Writer/editor Alma Anonas-Carpio contacted me because she wanted to share the longganisa recipe of her Theresian mother (Remedios Segovia Tan). Maria Carmen Fructuoso Duarte also wanted to honor her mother Catherine Ann Fructuoso Duarte and she shares with us recipes from her mother’s recipe notebook.
Angeles Liwanag Airoso offers “Nanay’s Ampalaya” while Soledad Perez Defante shares “Mama’s Saucy Beef.” Ma. Patricia Manguerra Aberasturi, who runs a catering business, shares an heirloom recipe from her Escaño family of Cebu. The Lardizabal sisters (Lorna Lardizabal Dietz and Noemi Lardizabal Dado) contribute recipes that had roots from their mother Sally Veloso Lardizabal who operated a successful bakeshop in Cebu.
The book contains more of these familial connections between the recipes and families — precious connections that make recipes more than a list of ingredients with instructions, but which infuse recipes with memory, tradition, culture and history.
Step Into Our Kitchens includes recipes and a personal essay from Theresians who are well-known in the food world, such as: Ma. Patricia Manguerra Aberasturi, .Noemi Lardizabal Dado, Lorna Lardizabal Dietz, Ma. Kriselda Guillen Laureano, Claire Mercado-Obias, Norma Olizon-Chikiamco, and Pamela Galeos-Relampagos.
We also have recipes by Theresians who just love to cook. Some recipes are elaborate; some are simple, but I found all the recipes amazing. In fact, I want to try them all.
To strengthen the “story” element of this food book — I have included lengthy essays from Chit R. dela Torre, Thelma Enage Arambulo, Lorna Lardizabal Dietz, and Tessa Herrera Tan, and as mentioned earlier, Norma Olizon-Chikiamco. (I also have two essays in the book.) These women are well-respected in the literary, food, academic, and legal worlds.
To round out the STC experience in this book, I’ve included some pictures of STC buildings, our beloved nuns and students, and even the lyrics to the STC school song, the words of which I recall even after all these years and which fill my heart with nostalgia and pride.
Thanks to Lorna Lardizabal Dietz, Manny Gonzalez, Carol Ojeda-Kimbrough, Gemma Nemenzo, Felice Prudente Sta. Maria, Mariquit E. Soriano, and Ige Ramos for their support. And many thanks to the contributors who culled up their own or their family recipes, and who figured out the fading notes on index cards and bits of paper. Some have had to work out the measurements of beloved dishes from mothers or older relatives who did not write down their recipes but eyeballed and tasted their cooking.
Most of the contributors to this book are not chefs; some recipes in this book may need further tweaking. I assure you however that you will find excellence in many recipes. Try the recipes with a spirit of adventure and joy, but keep in mind that the stories behind the recipes are what make this book special.
Enjoy STEP INTO OUR KITCHENS — this book is our gift to you and future generations.
News Articles about Step Into Our Kitchens:
Our Kitchens, Ourselves — by Lorna Lardizabal Dietz for Positively Filipino, May 28, 2025