Received positive reviews from all three trade publications: Book List starred review, Publishers Weekly, and Library Journal.


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


Named a Best Cookbook of the Year by The San Francisco Chronicle

NOTE: THIS ITEM WILL NOT BE SHIPPED, BUT IS TO BE COLLECTED AT HERBS AND SPICES CAFE

THE NEW FILIPINO KITCHEN is the first Filipino cookbook anthology to hit the mainstream. The book has appeared on several lists of highly anticipated cookbooks for the fall, and praise for the book has flooded in, including reviews by not one, but all three industry journals: a starred review by Booklist, which called it “a gentle, inspiring, and exciting introduction to a savory world still new to many U.S. readers,” Publishers Weekly, which said the book is a “sentimental exploration of a wildly diverse cuisine,” and Library Journal, which called the book “ an excellent addition to any cook’s bookshelf.”

(It is rare to get reviewed by one of these journals, so to be reviewed by all three is an incredible feat!)

“An engrossing, page-turner of a cookbook.” —Brian McGinn, Emmy-nominated director and executive producer, Chef’s Table

Highly- acclaimed, 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 André 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.

Edited by Jacqueline Chio-Lauri, the collection won the Sunshot Prose Finalist Prize 2017 before it was published.

PLUS 20% off at 

Pick-up point:Herbs and Spices Cafe

                     925 W Georgia St,Vancouver,                                   BC V6C 3L2, Canada

                     tel. 604-681-4325

Pick-up dates: DEC. 4- 21, 2018

                     Mondays to Fridays: 6am to 3:30pm

                     

EDITORIAL REVIEWS: