A01=Miguel Trinidad
A01=Nicole Ponseca
addictive flavors
adobo
Age Group_Uncategorized
Age Group_Uncategorized
americana
authentic food
Author_Miguel Trinidad
Author_Nicole Ponseca
automatic-update
best cookbooks 2018
boiling
braising
Category1=Non-Fiction
Category=WBN
changing the conversation on filipino food
chefs
chinese influences
cooking
cooking with vinegar
COP=United States
culinary
Delivery_Delivery within 10-20 working days
diverse cuisine
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
filipino
filipino cookbooks
filipino food
filipino food movement
filipino recipes
food
food lovers
food prep
foodlovers
gift
gifts
grilling
how to cook
japanese
kare kare
kitchen setting
Language_English
modern filipino recipes
new
noodles and dumplings
PA=Available
philippine
Price_€20 to €50
PS=Active
recipe
recipes
relevant food
salads and vegetables
softlaunch
southeast asia
spanish mexican influences
spices
street food
taste of home
unexpected flavors
Product details
- ISBN 9781579657673
- Weight: 1380g
- Dimensions: 196 x 268mm
- Publication Date: 13 Nov 2018
- Publisher: Workman Publishing
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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2019 James Beard Award FinalistNamed a Best Cookbook of the Year by The New Yorker, Boston Globe, Chicago Tribune, Los Angeles Times, New York Times Book Review, Houston Chronicle, Food52, PopSugar, and more To eat—and cook—like a Filipino involves puckeringly sour adobos with meat so tender you can cut it with a fork, national favorites like kare kare (oxtail stew) and kinilaw (fresh seafood cured in vinegar), Chinese-influenced pansit (noodles), tamales by way of early Mexican immigrants, and Arab-inflected fare, with its layered spicy stews and flavors of burnt coconut. But it also entails beloved street snacks like ukoy (fritters) and empanadas and the array of sweets and treats called meryenda. Dishes reflect the influence and ingredients of the Spaniards and Americans, among others, who came to the islands, but Filipinos turned the food into their own unique and captivating cuisine. Filled with riotously bold and bright photographs, I Am a Filipino is like a classic kamayan dinner—one long festive table piled high with food. Just dig in!
Nicole Ponseca is the founder and creative director of Maharlika and Jeepney restaurants in New York City. A native of San Diego, Ponseca moved to New York to pursue a career in advertising but found her true calling upon discovering a lack of authentic Filipino food in the city and deciding to do something about it. Together with chef Miguel Trinidad, she opened Maharlika in 2011 and Jeepney one year later. Ponseca is also a motivational speaker for young Filipino adults and an active fund-raiser for charities in the Philippines. Both authors live in New York City. Find them on Instagram @nicoleponseca and @chefmigsnyc.
