With contributions from the White House executive chef Cristeta Comerford, Bocuse d’Or Europe winner Christian André Pettersen, 2015 MasterChef New Zealand runner-up Leo Fernandez, and more.
Filipino food shouldn't be defined . . . it should be experienced. Through the personal narratives and recipes of migrant Filipinos from around the world, The New Filipino Kitchen feeds you with an experience of what Filipino food is truly all about.
“Contributors’ entrancing essays about work, life, and love of their heritage are not to be missed . . . . A gentle, inspiring, and exciting introduction to a savory world still new to many U.S. readers.”
“An engrossing, page-turner of a cookbook.” —Brian McGinn, EMMY-nominated director and executive producer, CHEF'S TABLE
"It is difficult to find a cookbook that stands out, given the vast number that are available today. However, Editor, Jacqueline Chio-Lauri has accomplished this in compiling Filipino recipes from all around the globe. The book is a collection of recipes, photos, and stories that highlights the history and traditions of the Filipino people. Numerous contributors, some of whom are successful chefs, share their memories of family, history, and favorite dishes. Certain recipes have been adapted over time. While not all ingredients are widely known, like banana blossoms, for example, suggestions are made as to where they can be found. Unique dishes, including Baked Chicken Adobo Infused with Coconut Milk and Champorado (sweet chocolate porridge), and many others are included and provide a wonderful inspiration to try something new and expand one’s food palate.” – The Eric Hoffer Awards
"must-read migrant Filipino stories.” - THE NATIONAL
“Remembrances of kitchens past are paired with ideas for tomorrow’s dinner in this sentimental exploration of a wildly diverse cuisine.” -PW
“A useful and practical introduction and an excellent addition to any cook’s bookshelf.” -LJ
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