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We Cook Filipino
Jacqueline Chio-Lauri
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R441
Discovery Miles 4 410
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Ships in 12 - 17 working days
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"This beautiful book is filled with stories and recipes from the
heart, that are good for your heart too. It is a moving and
meaningful showcase of how delicious and healthful Filipino food
can be." --Ellie Krieger, RD, Food Network and PBS show host, and
James Beard Foundation award winning cookbook author. Kumain ka na?
(Have you eaten yet?) is the greeting used by Filipinos whenever
they meet. This book presents the extraordinary food culture of the
Philippines in stories and recipes from 36 culinary
trailblazers--award-winning chefs, food writers and social media
stars from around the globe--including the winner of the 2023 James
Beard Outstanding Pastry Chef or Baker Award--Margarita Manzke.
They share with us not just their favorite recipes for classic
Philippine dishes like adobo, sinigang and ginataan, but also their
personal family stories about what Filipino food and food culture
mean to them. Here are just a few of the fascinating stories and
recipes found in this book: Award-winning writer, blogger and
podcaster Liren Baker explains how family recipes were passed down
to her by her Tita Leah and presents her favorite recipe for
"Pancit Bihon Guisado" (vegetarian stir-fried rice noodles) James
Beard finalist Carlo Lamagna, chef-owner of Magna Kusina in
Portland, Oregon, tells us how culture shock turns into culinary
adventure whenever he goes to the Philippines, and shares his
healthy take on street-food favorite "Tokneneng" (orange-coated
egg) Michelin Star awardee chef Roger Asakil Joya finds a place
truly deserving of the much-coveted star and suggests a clean,
light, and delicate recipe for sinigang (sour and savory soup) as a
prelude to a meal Amormia Orino moved to Atlanta in 2018 and
started hosting Kamayan (communal feasts)--she shares a
heart-wrenching story about her aging mother and her unforgettable
recipe for "Ginataang Alimasag" (coconut-stewed crabs) Grace
Guinto, chief baking officer of Sweet Cora, a catering business
that adds Filipino flavors to local Aussie sweet treats, talks of
the recipes her mother left her as "love notes from the heavens"
and gives us a summery recipe for the classic "Food for the Gods"
(no-bake date and walnut balls) Helen Orimaco-Pumatong,
chef-instructor at Vancouver Community College, recounts how a trip
back to the Philippines for her grandmother's funeral led to
unexpected happiness, and shares her aromatic and healthy version
of "Ensaladang Mangga at Hipon" (mango and calamansi-poached prawn
salad) Plus recipes and stories from 30 others! Along with
insightful stories and 51 different recipes, readers will learn
many tips and techniques to balance flavor and heart-health in your
dishes, such as: How to use Filipino cooking methods to achieve
bold flavors without adding extra sodium or sugars to your diet
Preparing ingredients to retain the maximum amount of heart-healthy
nutrients Managing your sodium intake while still using salt to
heighten flavor Using heart-healthy tricks--like how to increase
nutrient density and reduce the caloric value of a cup of white
rice Quick methods brewing flavorful broths, whipping up no-fry
crispy treats, and so much more! The 51 delicious recipes in this
book are not just "from the heart"--they are also "good for the
heart"--specifically included for their health benefits. The result
is a cookbook presenting food as something central to Filipino
culture and emotional well-being as well as being nutritious and
amazingly tasty!
"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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