Eat and cook like a Filipino with this tantalizing cookbook filled with traditional recipes. "An exuberant gastronomic manifesto ... A brilliant cookbook that doubles as an important work of cultural scholarship." --The New Yorker 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!
