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Named a Best Cookbook of the Year byThe New Yorker,Boston Globe,Chicago Tribune,Los Angeles Times,New York Times Book Review,Houston Chronicle, Food52, PopSugar, and more
Filipino food is having its moment. Sour, sweet, funky, fatty, bright, rich, tangy, boldno wonder adventurous eaters consider Filipino food the next big thing (Voguedeclares 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, were ready to embrace Filipino food, too. Written by trailblazing restaurateurs Nicole Ponseca and Miguel Trinidad,I Am a Filipinois 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 likekare-kare(oxtail stew) andkinilaw(fresh seafood dressed in coconut milk and ginger). There are Chinese-influencedpansit(noodle dishes) andlumpia(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 likeukoy(fritters), and an array of sweets and treats calledmeryenda. Filled with suitably bold and bright photographs,I Am a Filipinois like a classickamayandinnerone long, festive table piled high with food. Just dig in!
