BCB New Filipino Kitchen

The New Filipino Kitchen : Stories and Recipes from around the Globe 
Jacqueline Chio-Lauri, John Birdsall (Foreword by), Rowena Dumlao-Giardina (By (photographer))
9781572842588
Hardcover Paper over boards
Cooking / Regional & Ethnic / Southeast Asian 
Cooking / Regional & Ethnic / Australian & Oceanian
Cooking / Essays & Narratives
Cooking / Individual Chefs & Restaurants / Filipinx / AAPI

A collection of 30 stories and recipes from expat Filipino chefs, home cooks, and writers that serves as a delicious, accessible introduction to the complex and adaptable, though perennially overshadowed, cuisine that is Filipino food.

“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.