Filipino food is having its moment. Sour, sweet, funky, fatty,
bright, rich, tangy, and bold - no wonder adventurous eaters like
Anthony Bourdain consider Filipino food "the next big thing." But
so do more mainstream food lovers - Vogue declares it "the next
great American cuisine." Filipinos are the second-largest Asian
population in America, and finally, after embracing Chinese,
Japanese, Thai, and Vietnamese food, we're ready to eat like a
Filipino. And ready to cook like one, too. Written by trailblasing
restaurateurs Nicole Ponseca and Miguel Trinidad, I Am a Filipino
is a cookbook of modern Filipino recipes that captures the
unexpected and addictive flavours of this vibrant and diverse
cuisine. The techniques (including braising, boiling, and grilling)
are simple, the ingredients are readily available, and the results
are extraordinary. There are puckeringly sour adobos with meat so
tender you can cut it with a spoon, along with other national
dishes like kare-kare (oxtail stew) and kinilaw (fresh seafood
dressed in coconut milk and ginger). There are Chinese-influenced
pansit (noodle dishes) and lumpia (spring rolls); Arab-inflected
Muslim cuisine, with its layered spicy curries; and dishes that
reflect the tastes and ingredients of the Spaniards, Mexicans, and
Americans who came to the Philippines and stayed. Included are
beloved fried street snacks like ukoy (fritters), and an array of
sweets and treats called meryenda. Filled with suitably bold and
bright photographs, I Am a Filipino is like a classic kamayan
dinner - one long, festive table piled high with food. Just dig in!
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