What’s all the fuss about Filipino food? Anthony Bourdain declares it’s the next best thing. Andrew Zimmern, who dubbed it as such years ago, sticks to his guns and affirms it’s going to get more and more popular. Pulitzer-awardee restaurant critic Jonathan Gold declares 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, here you’ll find the more traditional— 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. And the less traditional—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.
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