"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 Andre 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.
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