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I Am a Filipino: And This Is How We Cook
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I Am a Filipino: And This Is How We Cook
Current price: $40.00
Barnes and Noble
I Am a Filipino: And This Is How We Cook
Current price: $40.00
Loading Inventory...
Size: Hardcover
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Eat and cook like a Filipino with this tantalizing cookbook filled with traditional recipes.
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. These dishes and more 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 cuisine.
Filled with 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!
2019 James Beard Award Finalist
Named 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!
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. These dishes and more 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 cuisine.
Filled with 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!
2019 James Beard Award Finalist
Named 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!
Eat and cook like a Filipino with this tantalizing cookbook filled with traditional recipes.
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. These dishes and more 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 cuisine.
Filled with 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!
2019 James Beard Award Finalist
Named 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!
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. These dishes and more 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 cuisine.
Filled with 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!
2019 James Beard Award Finalist
Named 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!
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