I Am a Filipino (Hardcover)

And This Is How We Cook

By Nicole Ponseca, Miguel Trinidad

Artisan, 9781579657673, 304pp.

Publication Date: November 13, 2018

List Price: 35.00*
* Individual store prices may vary.

Description

Named Best Cookbook of the Year by the Chicago Tribune, Los Angeles Times, New York Times Book Review, Houston Chronicle, Food52, PopSugar, and more

Filipino food is having its moment. Sour, sweet, funky, fatty, bright, rich, tangy, bold—no wonder adventurous eaters consider Filipino food the next big thing (Vogue declares it “the next great American cuisine”). Filipinos are the second-largest Asian population in America, and finally, after enjoying Chinese, Japanese, Thai, and Vietnamese food, we’re ready to embrace Filipino food, too. Written by trailblazing restaurateurs Nicole Ponseca and Miguel Trinidad, I Am a Filipino is a cookbook of modern Filipino recipes that captures the unexpected and addictive flavors of this vibrant and diverse cuisine.

The techniques (including braising, boiling, and grilling) are simple, the ingredients are readily available, and the results are extraordinary. There are puckeringly sour adobos with meat so tender you can cut it with a spoon, along with other national dishes like kare-kare (oxtail stew) and kinilaw (fresh seafood dressed in coconut milk and ginger). There are Chinese-influenced pansit (noodle dishes) and lumpia (spring rolls); Arab-inflected cuisine, with its layered spicy curries; and dishes that reflect the tastes and ingredients of the Spaniards, Mexicans, and Americans who came to the Philippines and stayed. Included are beloved fried street snacks like ukoy (fritters), and an array of sweets and treats called meryenda. Filled with suitably 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!


About the Author

Nicole Ponseca is the founder and creative director of Maharlika and Jeepney restaurants in New York City. A native of San Diego, Ponseca moved to New York to pursue a career in advertising but found her true calling upon discovering a lack of authentic Filipino food in the city and deciding to do something about it. Together with chef Miguel Trinidad, she opened Maharlika in 2011 and Jeepney one year later. Find her on Instagram @nicoleponseca.


Miguel Trinidad is the executive chef and co-owner of Maharlika and Jeepney restaurants. He is a judge on Season 3 of Viceland’s cannabis culinary competition show, Bong Appétit. Find him on Instagram @chefmigsnyc.
 
 


Praise For I Am a Filipino: And This Is How We Cook

“Extraordinary. . . . I Am A Filipino is not only a guide on how to cook like a Filipino; it is also a guide through the Philippines, its history, and its culture.”
Saveur

“A deeply researched and important work.”
Chicago Tribune, Our 10 favorite cookbooks of 2018

“I cracked open this book knowing very little about Filipino food, and now it’s all I can think about. That’s the power of a good cookbook: It can take a cuisine that’s unfamiliar and—through storytelling, technical education, gorgeous photography and killer recipes—transform it into a passion.
Houston Chronicle, The Best Cookbooks of 2018

“Recipes run the gamut from comforting. . . to piquant . . . [to] haunting.”
The New York Times, Best Cookbooks of Fall 2018

“Part cookbook, part manifesto, Nicole Ponseca wants to change the conversation around Filipino food. For Filipino readers, the book is a statement of pride in Filipino identity and culinary heritage and for those still learning about the cuisine, the book is an excellent course in the flavors that ground it and how to bring them into your home. For the latter group, don’t skip the book’s Filipino 101, which grounds cooks in the essential methods and ingredients of this complex and intensely flavorful cuisine.”
Food & Wine, The Best Cookbooks Coming Out This Fall

“A great guide to both the subtleties and history of the food, and the dishes themselves. From pancit and adobo to chorizo burgers and jackfruit ice cream, this book demonstrates the delicious mash-up of recipes that define the vibrant cuisine.”
Los Angeles Times

“This cookbook offers modern Filipino recipes that capture the bright, tangy, savory, and spice essence of the country's food, which reflects an array of influences from Chinese, to Middle Eastern, to Spanish, Mexican, and even American. Learn to make fried street snacks like ukoy, tender adobos, and bright seafood.”
—Epicurious