"An engrossing, page-turner of a cookbook." --Brian McGinn,
Emmy-nominated director and executive producer, Chef's Table
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.
