I Am a Filipino: And This Is How We Cook

I Am a Filipino: And This Is How We Cook

<DIV><B>2019 James Beard Award Finalist</B><BR /><BR /><B>Named a Best Cookbook of the Year by <I>The New Yorker</I>, <I>Boston Globe</I>, <I>Chicago Tribune</I>, <I>Los Angeles Times</I>, <I>New York Times Book Review</I>, <I>Houston Chronicle</I>, Food52, PopSugar, and more</B><BR /><BR /> 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 (<I>Vogue</I> 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>I Am a Filipino</I> is a cookbook of modern Filipino recipes that captures the unexpected and addictive flavors of this vibrant and diverse cuisine.<BR /><BR /> 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 <I>kare-kare</I> (oxtail stew) and <I>kinilaw</I> (fresh seafood dressed in coconut milk and ginger). There are Chinese-influenced <I>pansit</I> (noodle dishes) and <I>lumpia</I> (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 <I>ukoy</I> (fritters), and an array of sweets and treats called <I>meryenda</I>. Filled with suitably bold and bright photographs, <I>I Am a Filipino</I> is like a classic <I>kamayan</I> dinner—one long, festive table piled high with food. Just dig in!</DIV>