The New Filipino Kitchen: Stories and Recipes from around the Globe

ISBN9781572842588
PublisherIPS International
PublishedSeptember 1, 2018
Pages248
AuthorJacqueline Chio-Lauri
FormatHARDCOVER
Weight0.8 Kg.
Height9.0 in.
Width7.1 in.
Depth0.9 in.

The New Filipino Kitchen: Stories and Recipes from around the Globe

Jacqueline Chio-Lauri

HARDCOVER

September 1, 2018

You may not realize that Filipino Americans are the second-largest Asian American group living in the United States, especially when you compare the number of, say, Japanese, Thai, and Korean restaurants to Filipino ones. There’s a lot of speculation about why Filipino food hasn’t taken off the way other Asian cuisines have, but one thing’s for sure: there’s something for everyone here.

Lauded as the next big thing by the likes of Anthony Bourdain and Jonathan Gold, Filipino food can be somewhat difficult to define, as it melds indigenous dishes with myriad foreign influences from Chinese and Spanish to South East Asian and even American. And as Filipinos have left their archipelago and set down roots all over the world, it has proven to be a highly adaptable cuisine, lending itself to different diets, preferences, and ingredients.

The New Filipino Kitchen collects 30 recipes and stories from expat Filipinos, all of whom have taken their favorite dishes with them, preserving their food memories and, if necessary, tweaking their recipes to work in a new environment or, in the case of some chefs, a more modern context. With contributions from the White House executive chef Cristeta Comerford, Bocuse d’Or Norway winner Christian André Pettersen, 2015 MasterChef New Zealand runner-up Leo Fernandez, five-time Palanca Award winner and poet Francis Macansantos, and the “Food Buddha” Rodelio Aglibot, this is a multifaceted, nuanced introduction to the world of Filipino food and food culture.

Get The New Filipino Kitchen: Stories and Recipes from around the Globe by Jacqueline Chio-Lauri and other cookbooks online and at Fully Booked bookstore branches in the Philippines.

The New Filipino Kitchen: Stories and Recipes from around the Globe

Jacqueline Chio-Lauri

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Information

ISBN9781572842588
PublisherIPS International
PublishedSeptember 1, 2018
Pages248
AuthorJacqueline Chio-Lauri
FormatHARDCOVER
Weight0.8 Kg.
Height9.0 in.
Width7.1 in.
Depth0.9 in.

Synopsis

You may not realize that Filipino Americans are the second-largest Asian American group living in the United States, especially when you compare the number of, say, Japanese, Thai, and Korean restaurants to Filipino ones. There’s a lot of speculation about why Filipino food hasn’t taken off the way other Asian cuisines have, but one thing’s for sure: there’s something for everyone here.

Lauded as the next big thing by the likes of Anthony Bourdain and Jonathan Gold, Filipino food can be somewhat difficult to define, as it melds indigenous dishes with myriad foreign influences from Chinese and Spanish to South East Asian and even American. And as Filipinos have left their archipelago and set down roots all over the world, it has proven to be a highly adaptable cuisine, lending itself to different diets, preferences, and ingredients.

The New Filipino Kitchen collects 30 recipes and stories from expat Filipinos, all of whom have taken their favorite dishes with them, preserving their food memories and, if necessary, tweaking their recipes to work in a new environment or, in the case of some chefs, a more modern context. With contributions from the White House executive chef Cristeta Comerford, Bocuse d’Or Norway winner Christian André Pettersen, 2015 MasterChef New Zealand runner-up Leo Fernandez, five-time Palanca Award winner and poet Francis Macansantos, and the “Food Buddha” Rodelio Aglibot, this is a multifaceted, nuanced introduction to the world of Filipino food and food culture.

Get The New Filipino Kitchen: Stories and Recipes from around the Globe by Jacqueline Chio-Lauri and other cookbooks online and at Fully Booked bookstore branches in the Philippines.

Editorial Reviews

“A useful and practical introduction and an excellent addition to any cook’s bookshelf.”

– Library Journal

“[A] vibrant collection of recipes. The United Kingdom–based author’s own story is especially poignant.”

– San Francisco Chronicle

“An engrossing, page-turner of a cookbook.”

– Brian McGinn, Emmy-nominated director and executive producer, Chef’s Table