New Filipino Kitchen

Stories and Recipes from around the Globe
 
 
Agate Publishing
  • erscheint ca. am 4. Oktober 2018
 
  • Buch
  • |
  • Hardcover
  • |
  • 248 Seiten
978-1-57284-258-8 (ISBN)
 
"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 Andr 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.
  • Englisch
  • Evanston
  • |
  • USA
  • Pappband
Full-color photography throughout; 30 Illustrations, unspecified
  • Höhe: 229 mm
  • |
  • Breite: 178 mm
  • |
  • Dicke: 26 mm
  • 661 gr
978-1-57284-258-8 (9781572842588)
157284258X (157284258X)
Jacqueline Chio-Lauri has more than eight years' experience in the food industry opening and managing restaurants at deluxe hotels, such as Shangri-La and Sheraton. While working in Dubai, she was one of the five young women professionals featured in Emirates Woman magazine's special report "Why the Future Is Female." Her writing has appeared in anthologies and compilations such as Chicken Soup for the Soul: Find Your Inner Strength and Tales of Our Lives: Fork in the Road. Her website, My Food Beginnings, was created to fire up an appetite for Filipino food worldwide. The New Filipino Kitchen, her first book, won the Sunshot Prose 2017 Finalist Prize before it was published. She currently lives in Norway, her sixth country of residence.
Advance praise for The New Filipino Kitchen "An engrossing, page-turner of a cookbook. If you can even call it a cookbook--it's more of a short story collection with delicious, addictive recipes. You can find everything that makes food so special: the connection between family and the dinner table, tradition and innovation, and preserving cultural identity in a world that's increasingly homogenized. It makes me hungry." --Brian McGinn, Emmy-nominated director and executive producer, Chef's Table

"A wonderful multilayered answer to the question 'What is Filipino food?' and an invitation to everyone to get cooking." --Naomi Duguid, author of James Beard Award-winning Taste of Persia

"Brilliant! Chio-Lauri has captured the diversity of the country and cuisine in an elegant, visually beautiful, yet relaxed style." --Chris Dwyer, food and luxury travel writer for CNN, BBC, and other global media

"Beautifully written for anyone who loves a good tale and good food." --Dianne Jacob, author of Will Write for Food

"You don't have to be Filipino to appreciate what these writers discover about their native cuisine and, in turn, themselves." --Janet Rausa Fuller, two-time James Beard Journalism Award finalist

"This must-have cookbook combines reminiscences and recipes that open new ways of preparing foods." --Matilda Butler, editor of Memories Sweet and Savory and the award-winning Seasons of Our Lives

"I love this book! I want to meet every person in it! I want to make every dish by every person in it!" --Ina Yalof, author of Food and the City: New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It

"A moving and mouthwatering tribute to one of today's most popular cuisines." --Alexis Williams Carr, editor and publisher, New Millennium Writings

"While food fills the stomach, it's the stories that nourish the soul. This book is spot-on." --Claude Tayag, food writer, chef, and host of Chasing Flavors

"An amazing anthology of dishes that will suit any occasion and certainly have your guests cheering." --Cathal Armstrong, award-winning chef, restaurateur, and author of My Irish Table

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