BCB Filipinx

Filipinx : Heritage Recipes from the Diaspora 
Angela Dimayuga, Ligaya Mishan, Alex Lau (Photographs by), Alex Lau (Photographs by)
9781419750380
Hardcover Paper over boards
Cooking / Regional & Ethnic / Southeast Asian / Filipinx

In her debut cookbook Filipinx, acclaimed and award-winning chef Angela Dimayuga shares her passion for Filipino food with home cooks, cowritten with food writer Ligaya Mishan.
 
Filipinx offers 100 deeply personal recipes—many of them dishes that define home for Angela Dimayuga and the more than four million people of Filipino descent in the United States. The book tells the story of how Dimayuga grew up in an immigrant family in Northern California, trained in restaurant kitchens in New York City—learning to make everything from bistro fare to Asian American cuisine—then returned to her roots, discovering in her family’s home cooking the same intense attention to detail and technique she’d found in fine dining.
 
In this book, Dimayuga puts a fresh spin on classics: adobo, perhaps the Filipino dish best known outside the Philippines, is traditionally built on a trinity of soy sauce, vinegar, and garlic—all pantry staples—but add coconut milk, vinegar, and oil, and it turns lush and silky; ribeye steaks bring extra richness to bistek, gilded with butter and a bright splash of lemon and orange juice. These are the punches of flavor and inspired recipes that home cooks have been longing for. You’ll find recipes such as:

• Coconut Milk Chicken Adobo
• Oxtail Peanut Stew
• Sinigang: Sour Tamarind Broth with Pork and Vegetables
• Filipino Spaghetti
• Homemade Longganisa 

A modern, welcoming resource for this essential cuisine, Filipinx shares exciting and approachable recipes everyone will wholeheartedly embrace in their own kitchens.
 
“The recipes are inviting and easy to follow, while the narrative merits a book unto itself. The whole is a dinner party, full of delicious food, interesting people, and compelling stories that describe a proud, diverse, and inclusive community. This is a book you’ll want to devour whole.” —Anita Lo, Michelin-starred chef and author of Solo