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Created to honor the Filipinos’ unending love affair with coffee, “Kapihan: A Celebration of Coffee in the Philippines” is as pleasurable to read as sipping a fresh cup of coffee.

No book on coffee published before is as comprehensive and complete as “Kapihan.” The coffee table book contains 160 pages of breathtaking photos, characterized by sharp detail and generous lighting. The images, captured throughout the country through the lens of top photographer Neal Oshima, complements the well-written articles that accompany them. Kapihan is a must-have in every Filipino coffee-lovers’ home.

As coffee has long been used as a drink, it is inevitable that it will eventually spill-over to the other side of the table--our food. In one of the book’s very exciting chapters, Cuisine experts Chef Gene Cordova of American Hospitality Academy Philippines and Chef Jam Mendoza create exclusive recipes of coffee for the readers’ edible enjoyment.

There’s coffee adobo, a remake of the native dish, complete with coffee found in the crispy adobo flakes and cream cheese. Some recipes are a combination of coffee and chocolate, like the almond-filled coffee truffle, and the pasta pouches of coffee ravioli where a “burst of liquid coffee and chocolate” hides.

Kapihan readers will also find an unexpected yet very delicious combination of coffee and durian, and coffee and banana in Davao.

Coffee proves as delightful inside our bodies as it is outside it. Warm, cozy, and fragrant products like the coffee body scrub, coffee lotion and coffee soap provide a blissful, healing, and indulgent experience in the comfort of your home. The soothing, exfoliating, and moisturizing homemade coffee products featured in the book allow coffee lovers to extend their love affair with coffee beyond their palate.

The long and careful process of coffee-making, from bean to brew, is also described and captured inside “Kapihan’s” pages. Throughout that journey, readers will appreciate how coffee touches the lives of people from different from the farmer all the way to coffee lover.

This beautiful book is but one reminder that coffee is much more than a constant companion of Filipinos – it is an irreplaceable and comforting cup, an enabler that will provide for longer and more meaningful conversations and relationships for generations to come.

"Kapihan" is authored by respected food writer Noel Sy-Quia and designed by Aman Santos.

The book will be available January 2008. However, you may already contact Claudine Camagay or Melody Gocheco at 02-8115876 or email through cindy@artpostasia.com to reserve a copy of this limited edition book.