What’s all the fuss about Filipino food? Anthony Bourdain declared that it’s the next best thing. Andrew Zimmern, who dubbed it as such years ago, sticks to his guns and affirms that it’s going to get more and more popular. Pulitzer-awardee restaurant critic Jonathan Gold proclaimed that now is the time for Filipino food. But what exactly is Filipino food? The cuisine, mashed up by a myriad of foreign influences and as diverse as the 7,000+ islands of the Philippine archipelago, is difficult to define even by those who know it, and difficult to understand even by those who are curious. THE NEW FILIPINO KITCHEN through the personal narratives and recipes of migrant Filipinos around the world, including the White House Executive Chef Cris Comerford, feeds you with an experience of what Filipino food is truly all about.
A Sunshot Prose Prize 2017 Top Finalist Winner, this unprecedented collection of 30 stories and recipes will soothe your soul and stir your senses. Part memoirs, part cookbook, think of it as a migrant Filipino food Chicken Soup for the Soul with recipes. As each dish reflects the author’s journey, you’ll find traditional dishes, such as: vinegar and citrus-cured fish with coconut milk and green mango Kinilaw, stir-fried Pansit bihon with shrimp and Adobo, oxtail stew in thick peanut sauce Kare-Kare, sweet chocolate porridge Champorado, etc. And lesser traditional fare, such as—Adobo stuffed in rice balls, sour and savory seafood Sinigang seasoned with gremolata, grilled banana-leaf-wrapped fish, eggplant ensalada with toasted pancetta and vanilla rice with toasted sesame seeds, cassava cake with candied pecans and honey-roasted apples, and more.
Though each piece recounts a unique, deeply personal experience, all speaks of truths that are universal: hunger, identity, courage, hope and love.
Slated for release from Agate Surrey Publishing in September 2018.
“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. Itmakes me hungry.”—Brian McGinn, Emmy-nominated director and executive producer, Chef’s Table
“Here are stories to open your heart and engage your senses. The writers’ stories and recipes reflect their talents and triumphs, both in life and in the kitchen. Each is beautifully written for anyone who loves a good tale and good food. ” —Dianne Jacob, author, Will Write for Food
"What a great idea this book is...a way for all of us to connect to Filipino culinary culture through thoughtful and often very moving stories and enticing recipes created by Filipinos living and working in many places in the world from the USA to Norway and Dubai. From purple yam (ube) ice cream to Pancit to that essential Filipino dish Adobo, here's a collection of heart-connections to the cooks and kitchens of the Philippines. The book is a wonderful multi-layered answer to the question "what is Filipino food?" and an invitation to everyone to get cooking."—Naomi Duguid, author of 7 James Beard and IACP award-winning cookbooks
Named a Best Cookbook of the Year by The San Francisco Chronicle
“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