The New Filipino Kitchen: Stories and Recipes from around the Globe [Hardcover]

An engrossing, page-turner of a cookbook. —Brian McGinn, Emmy-nominated director and executive producer,Chefs Table

You may not realize that Filipino Americans are the second-largest Asian American group living in the United States, especially when you compare the number of, say, Japanese, Thai, and Korean restaurants to Filipino ones. Theres a lot of speculation about why Filipino food hasnt taken off the way other Asian cuisines have, but one things for sure: theres something for everyone here.

Lauded as the next big thing by the likes of Anthony Bourdain and Jonathan Gold, Filipino food can be somewhat difficult to define, as it melds indigenous dishes with myriad foreign influences from Chinese and Spanish to South East Asian and even American. And as Filipinos have left their archipelago and set down roots all over the world, it has proven to be a highly adaptable cuisine, lending itself to different diets, preferences, and ingredients.

The New Filipino Kitchencollects 30 recipes and stories from expat Filipinos, all of whom have taken their favorite dishes with them, preserving their food memories and, if necessary, tweaking their recipes to work in a new environment or, in the case of some chefs, a more modern context. With contributions from the White House executive chefCristeta Comerford, Bocuse dOr Norway winnerChristian Andr? Pettersen, 2015 MasterChef New Zealand runner-upLeo Fernandez, five-time Palanca Award winner and poetFrancis Macansantos, and the Food BuddhaRodelio Aglibot, this is a multifaceted, nuanced introduction to the world of Filipino food and food culture.Jacqueline Chio-Lauri has more than eight years experience in the food industry opening and managing restaurants at deluxe hotels, such as Shangri-La and Sheraton. While working in Dubai, she was one of the five young women professionals featured inEmirates Womanmagazines special reportl#,