Je suis philippin : et c'est comme ça que nous cuisinons, Trinidad, Miguel, Ponseca, Nicole, très
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Je suis philippin : et c'est comme ça que nous cuisinons, Trinidad, Miguel, Ponseca, Nicole, très
21,48 USD
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Livraison :
Gratuit Economy Shipping.
Lieu où se trouve l'objet : Dallas, Texas, États-Unis
Délai de livraison :
Estimé entre le jeu. 14 août et le mar. 19 août à 94104
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Numéro de l'objet eBay :167630390017
Caractéristiques de l'objet
- État
- ISBN
- 9781579657673
À propos de ce produit
Product Identifiers
Publisher
Artisan
ISBN-10
1579657672
ISBN-13
9781579657673
eBay Product ID (ePID)
242624722
Product Key Features
Book Title
I AMA Filipino : and this Is How We Cook
Number of Pages
304 Pages
Language
English
Topic
Individual Chefs & Restaurants, Regional & Ethnic / Southeast Asian, Essays & Narratives
Publication Year
2018
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
48.4 Oz
Item Length
10.8 in
Item Width
7.7 in
Additional Product Features
Intended Audience
Trade
LCCN
2018-014210
Reviews
"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." -- S aveur "An exuberant gastronomic manifesto. . . . A brilliant cookbook that doubles as an important work of cultural scholarship." -- The New Yorker, The Best Food Books of 2018 "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." -- T he 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 "Vividly written and photographed, I Am A Filipino and This Is How We Cook is more than a cookbook. It's a passageway into a misunderstood cuisine as complex as its country's turbulent history, whose time in the spotlight has finally come." -- Atlanta Journal-Constitution, "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." -- S aveur "An exuberant gastronomic manifesto. . . . A brilliant cookbook that doubles as an important work of cultural scholarship." -- The New Yorker, The Best Food Books of 2018 "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." -- T he 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 "Vividly written and photographed, I Am A Filipino and This Is How We Cook is more than a cookbook. It's a passageway into a misunderstood cuisine as complex as its country's turbulent history, whose time in the spotlight has finally come." -- Atlanta Journal-Constitution, "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
Synopsis
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!, 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 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
LC Classification Number
TX724.5.P5P66 2018
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