Renowned Chef Myke “Tatung” Sarthou has come up with a recipe book that is simple enough even for children to follow. Rice to the Occasion features 20 recipes, beautiful photographs by Paulo Antonio Valenzuela, and informative notes from the accomplished chef. Subtitled From Kanin to Kakanin: Recipes to teach kids to cook rice and other rice treats, the handy volume includes kitchen-tested recipes, from good old plain boiled white rice, to iconic favorites like champorado, puto, kutsinta, bibingka, biko, tamales, and more.