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I Am a Filipino: And This Is How We Cook (Hardcover)

I Am a Filipino: And This Is How We Cook Cover Image
$35.00
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Description


Named a New York Times Best Cookbook of Fall 2018

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!

About the Author


Nicole Ponseca is the founder and creative director of Maharlika and Jeepney restaurants. A native of San Diego, Ponseca moved to New York City to pursue a career in advertising at Saatchi & Saatchi. It was during this time while trying to find authentic Filipino food in Manhattan that she found her true calling. Together with skilled chef Miguel Trinidad, she opened Maharlika in New York City’s East Village in 2011 and Jeepney one year later. Both restaurants are recognized by critics and top publications as Filipino trendsetters. Ponseca is a motivational speaker for young Filipino adults and an active fund-raiser for charities in the Philippines, and she represented Filipino American leaders during the Obama administration.


Nicole Ponseca is the founder and creative director of Maharlika and Jeepney restaurants. A native of San Diego, Ponseca moved to New York City to pursue a career in advertising at Saatchi & Saatchi. It was during this time while trying to find authentic Filipino food in Manhattan that she found her true calling. Together with skilled chef Miguel Trinidad, she opened Maharlika in New York City’s East Village in 2011 and Jeepney one year later. Both restaurants are recognized by critics and top publications as Filipino trendsetters. Ponseca is a motivational speaker for young Filipino adults and an active fund-raiser for charities in the Philippines, and she represented Filipino American leaders during the Obama administration.

Praise For…


“Recipes run the gamut from comforting. . . to piquant . . . [to] haunting.”
The New York Times, Best Cookbooks of Fall 2018

“Part cookbook, part manifesto, Nicole Ponseca wants to change the conversation around Filipino food. For Filipino readers, the book is a statement of pride in Filipino identity and culinary heritage and for those still learning about the cuisine, the book is an excellent course in the flavors that ground it and how to bring them into your home. For the latter group, don’t skip the book’s Filipino 101, which grounds cooks in the essential methods and ingredients of this complex and intensely flavorful cuisine.”
Food & Wine, The Best Cookbooks Coming Out This Fall

“A great guide to both the subtleties and history of the food, and the dishes themselves. From pancit and adobo to chorizo burgers and jackfruit ice cream, this book demonstrates the delicious mash-up of recipes that define the vibrant cuisine.”
Los Angeles Times

“This cookbook offers modern Filipino recipes that capture the bright, tangy, savory, and spice essence of the country's food, which reflects an array of influences from Chinese, to Middle Eastern, to Spanish, Mexican, and even American. Learn to make fried street snacks like ukoy, tender adobos, and bright seafood.”
—Epicurious

Product Details
ISBN: 9781579657673
ISBN-10: 1579657672
Publisher: Artisan
Publication Date: November 13th, 2018
Pages: 304
Language: English