The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors
Review
“In the current jumble of pan-Asian and Nuevo-Latino fusion, Aranas’s sensible, solid home cooking stands out. “—Food & Wine”For those who know squat about Filipino food (which would be most of us), this book is perfect; it not only provides a ton of great recipes, but it also has a snooze-free intro on the evolution of Filipino cuisine and a cool “buying guide” that demystifies ingredients with descriptions and photos. “—Time Out Chicago”"People will recognize the ingredients and flavors. Like taco Tuesdays and spaghetti on Wednesdays, you could have Adobo Thursdays. ” Think of it as an exotic but familiar twist on moms ‘ menus everywhere. “—East West
Product Description
Containing over 100 traditional and modern adaptations of Filipino recipes, this cookbook is perfect for Americans with little to no experience with Filipino cuisine, and for Filipino-Americans interested in learning new adaptations of traditional dishes. A comprehensive guide, The Filipino-American Kitchen includes a brief culinary history of the Philippines, a list of Filipino ingredients used in the recipes, and a guide to navigating Asian grocery stores. There is also a resource section for ordering ingredients online or directly from stores, followed by 10 chapters of recipes organized by course, with main courses organized by food type. Anyone interested in Filipino cooking will find this book an invaluable resource.
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November 27th, 2009 at 7:11 am
The dishes in this book fit the title: Filipino American. That is, they are based on the traditional foods of the Philippines but modified to allow the chef to take advantage of fresh local products, and of a minimum of specialty spices. The resulting foods are thus more suited to both the American taste and the American supermarket than highly traditional recipies. Philippine food traditions are based on their particular variant on oriental cooking, but modified by years of invluence from incoming cultures. The Spanish took over the island in 1542 and left them with a deep impression of Spanish culinary heritage (paella for instance, but without saffron). The Spanish in turn brought with them some Mexican influence. And then there were the Americans, the Japanese, the Chinese. Ms. Aranas has done an excellent job of fitting these into an American kitchen. You will be hard pressed to flip through this book without finding something that you want to try.
November 27th, 2009 at 9:10 am
This is a very well put together book of fil/am delights. Lots of great recipes and even soups and salads. Mouth watering pictures to accompany the recipes from beginning to end, and easy to follow instructions. Malugod ito. . . . Gusto ako!