Praise & Editorial Reviews

“"What a great idea this book is...a way for all of us to connect to Filipino culinary culture through thoughtful and often very moving stories and enticing recipes created by Filipinos living and working in many places in the world from the USA to Norway and Dubai. From purple yam (ube) ice cream to pancit to that essential Filipino dish Adobo, here's a collection of heart-connections to the cooks and kitchens of the Philippines. 

The book is a wonderful multi-layered 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

“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] vibrant collection of recipes. The United Kingdom–based author’s own story is especially poignant.” —San Francisco Chronicle

 “Here are stories to open your heart and engage your senses. The writers’ stories and recipes reflect their talents and triumphs, both in life and in the kitchen. Each is  beautifully written for anyone who loves a good tale and good food. ” —Dianne Jacob, author, Will Write for Food 

 “A moving and mouth-watering tribute to one of today's most popular cuisines.” —Alexis Williams Carr, Editor and Publisher, New Millennium Writings 

“The contributors to NFK provide recipes with written personal narratives that almost make mini-chapters. These are recipes with backstories, with connections across time to family lore and history. This is a lovely, informative, and delicious cookbook.” —Powell’s

“Brilliant! I loved hearing the writers’ different voices and writing styles, all with unique and very personal takes on recipes and ingredients. Chio-Lauri has captured the diversity of the country and cuisine in an elegant, visually beautiful, yet relaxed style. Bravo!” —Chris Dwyer, food and luxury travel writer for CNN, BBC, and other global media 

​“Engrossing stories and delicious recipes.” —Foodista

“I love this book!  I want to meet every person in it!  I want to make every dish by every person in it!   For years I have been searching for the recipe for Pansit that would perfectly replicate the dish a Filipino nurse prepared for special occasions when I worked in a New Jersey hospital eons ago.  And here it is, in Chapter 5, in all its stir-fried splendor!   Thank you, Jacqueline Lauri, for bringing between two covers these deliciously exotic recipes and, of equal measure, the engaging and heartfelt stories that accompany — Ina Yalof, author, 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 

“This anthology of recipes and stories by migrant Filipinos spread around the world, no matter how disparate their circumstances may be, all share the universal longing of connecting with ones roots through food. On another level, it also shows us how robust Filipino cuisine is, with all its cross-cultural exchanges simmering through the centuries. The book is indeed filled with not only mouth-watering recipes, but also with so much heartwarming stories. It is cooking from the heart. Ultimately, that while food fills the stomach, it’s the stories that nourish the soul. I must hasten to add, though, “Ang pagkaing walang kuwento, walang kuwenta.”(Food without a story has not much value.) This book is spot on.”  —Claude Tayag - Artist, food writer, handy chef, TV host Chasing Flavors

“This wonderful collection illustrates the depth and complexity of a fascinating culture and people. The journeys of the authors remind me somewhat of my own—how life’s travels and experiences add together to make a great culinary showcase for a rich and complicated cuisine. Jacqueline has gathered an amazing anthology of dishes that will suit any occasion and certainly have your guests cheering.”—Cathal Armstrong, award-winning chef, restaurateur, author of My Irish Table

 “The memories and voices that make up The New Filipino Kitchen are as varied as the Philippine islands themselves, but the common thread is, of course, food. You don't have to be Filipino to appreciate what these writers discover about their native cuisine and, in turn, themselves. Their stories and recipes show us that home truly is where you make it—and what you cook when you land.”—Janet Rausa Fuller, two-time James Beard Journalism Award finalist, former Chicago Sun-Times food editor 

“THE NEW FILIPINO KITCHEN features delicious words and tempting, exotic dishes. You'll devour the stories and the recipes as Jacqueline Lauri defines and even redefines Filipino cuisine. This must-have cookbook combines reminiscences and recipes that open new ways of preparing foods, helping us set our tables for family and friends with unique and flavorful creations.”  — Matilda Butler, editor of anthologies, including Memories Sweet and Savory, the 9-time award-winning Seasons of Our Lives, and others