Cover image for I am a Filipino : and this is how we cook
Title:
I am a Filipino : and this is how we cook
ISBN:
9781579657673
Physical Description:
352 pages : color illustrations, color map ; 28 cm.
General Note:
Includes index.
Contents:
Introduction : why not Filipino food? -- Filipino food 101 -- Adobo and kinilaw : cooking with vinegar -- Soups : a taste of home -- Salads and vegetables : oh my, gulay -- Noodles and dumplings : the Chinese connection -- Spice and burnt coconut : the food of the Muslim south -- Tomatoes and tamales : the Spanish-Mexican influence -- Fatty, fried, and salty : snacks and street food -- Sweets : merry meryenda -- Americana : we salute you.
Subject Term:
Genre:
Summary:
In this celebration of Filipino culture and cuisine, Ponseca and Trinidad show how Filipino food changed right along with the country's turbulent history. The Philippines is an archipelago of more than 7,000 islands, and has their cooking has been heavily influenced by Chinese, Arab, and Spanish ingredients, among others. The recipes in this book should inspire readers to create, experiment with, and hone their own versions of Filipino food. --
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Summary

Summary

2019 James Beard Award Finalist

Named a Best Cookbook of the Year by The New Yorker , Boston Globe , Chicago Tribune , Los Angeles Times , New York Times Book Review , Houston Chronicle , Food52, PopSugar, and more

Filipino food is having its moment. Sour, sweet, funky, fatty, bright, rich, tangy, bold--no wonder adventurous eaters consider Filipino food the next big thing ( Vogue declares it "the next great American cuisine"). Filipinos are the second-largest Asian population in America, and finally, after enjoying Chinese, Japanese, Thai, and Vietnamese food, we're ready to embrace Filipino food, too. Written by trailblazing restaurateurs Nicole Ponseca and Miguel Trinidad, I Am a Filipino is a cookbook of modern Filipino recipes that captures the unexpected and addictive flavors 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 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!


Author Notes

Nicole Ponseca is the founder and creative director of Maharlika and Jeepney restaurants in New York City. A native of San Diego, Ponseca moved to New York to pursue a career in advertising but found her true calling upon discovering a lack of authentic Filipino food in the city and deciding to do something about it. Together with chef Miguel Trinidad , she opened Maharlika in 2011 and Jeepney one year later. Ponseca is also a motivational speaker for young Filipino adults and an active fund-raiser for charities in the Philippines. Both authors live in New York City. Find them on Instagram @nicoleponseca and @chefmigsnyc.


Reviews 1

Library Journal Review

Founder Ponseca and chef Trinidad of the New York-based restaurants Maharlika and Jeepney take readers on a culinary journey to explore the flavors and cuisine of the Philippines. Pondering "why not Filipino Food?," Ponseca details her desire to bring the cuisine to mainstream America, beginning with a ten-plus-year learning process that took her from restaurants to turo-turo shops, and Manhattan to Manila in search of authentic flavors. Starting with "Filipino Food 101," the authors detail the cultural history of Filipino food and the influence of colonialism and regionality on flavors and methods. Sections are divided into Adobo and Kinilaw; Soups; Salads and Vegetables; Noodles and Dumplings; Spice and Burnt Coconut; Tomatoes and Tamales; Fatty, Fried, and Salty; Sweets; and Americana. VERDICT A fine collection for adventurous foodies and home cooks. While some of the recipes may prove challenging, there is something for chefs of all levels. Filled with history and culture, this is a worthy addition to any cookbook collection.-Gricel Dominguez, Florida International Univ. Lib., Miami © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.