I am a Filipino : and this is how we cook

I am a Filipino And this is how we cook

Nicole Ponseca

Book - 2018

A celebration of Filipino culture and cuisine includes recipes for such dishes as cured tuna with grilled pork, sour shrimp soup, coconut-stewed taro leaves, garlic fried rice, beef in spiced chocolate sauce, duck leg stew, and candied sweet potatoes. --

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Location Call Number   Status
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Subjects
Cooking, Philippine.
Cookbooks.
Genres
Cookbooks
Published
New York : Artisan [2018]
Language
English
Main Author
Nicole Ponseca (author)
Other Authors
Miguel Trinidad (author), Rachel Wharton
Item Description
Includes index.
Physical Description
352 pages : color illustrations, color map ; 28 cm
ISBN
9781579657673
  • Introduction : why not Filipino food?
  • Filipino food 101
  • Adobo and kinilaw : cooking with vinegar
  • Soups : a taste of home
  • Salads and vegetables : oh my, gulay
  • Noodles and dumplings : the Chinese connection
  • Spice and burnt coconut : the food of the Muslim south
  • Tomatoes and tamales : the Spanish-Mexican influence
  • Fatty, fried, and salty : snacks and street food
  • Sweets : merry meryenda
  • Americana : we salute you.
Review by Library Journal Review

Founder Ponseca and chef Trinidad of the New York-based restaurants Maharlika and Jeepney take readers on a culinary journey to explore the flavors and cuisine of the Philippines. Pondering "why not Filipino Food?," Ponseca details her desire to bring the cuisine to mainstream America, beginning with a ten-plus-year learning process that took her from restaurants to turo-turo shops, and Manhattan to Manila in search of authentic flavors. Starting with "Filipino Food 101," the authors detail the cultural history of Filipino food and the influence of colonialism and regionality on flavors and methods. Sections are divided into Adobo and Kinilaw; Soups; Salads and Vegetables; Noodles and Dumplings; Spice and Burnt Coconut; Tomatoes and Tamales; Fatty, Fried, and Salty; Sweets; and Americana. VERDICT A fine collection for adventurous foodies and home cooks. While some of the recipes may prove challenging, there is something for chefs of all levels. Filled with history and culture, this is a worthy addition to any cookbook collection.-Gricel Dominguez, Florida International Univ. Lib., Miami © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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