The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors - Softcover
**Selected as a semifinalist in the 2007 IACP Cookbook Awards**
In The Filipino-American Kitchen, Chicago-based chef and teacher Jennifer Aranas introduces the exotic flavors of her ancestral Filipino homeland, taking readers on a gastronomic tour — from sweet and spicy to smoky and tangy — while transforming delicious native recipes into easy-to-make meals.
Even if you're an experienced Filipino cook, you will discover new favorites among this collection of over 100 recipes, which includes everything from appetizers to desserts. The recipes combine traditional Filipino cooking with New World variations, reflecting the author's Filipino-American roots. She offers innovative interpretations of native recipes such as Duck Adobo, Green Papaya and Jicama Salad, Salmon Kilaw, Lamb Casoy, and Ambrosia Shortcake, alongside traditional favorites such as Crispy Lumpia Egg Rolls, Hearty Paella, Pancit Noodles and Sweet Halo-Halo Sundaes.
The "Basics" chapter introduces the building blocks of Filipino cuisine, showing you step-by-step how to create authentic Filipino food. A detailed buying guide leads you through the bustling Asian market, demystifying the flavor essentials — such as coconut, palm vinegar, shrimp paste and calamansi lime — that set the food of the Philippines apart from its Asian neighbors.
With this Filipino cookbook at your side, you can share these mouthwatering Filipino dishes with your friends and family.
In The Filipino-American Kitchen, Chicago-based chef and teacher Jennifer Aranas introduces the exotic flavors of her ancestral Filipino homeland, taking readers on a gastronomic tour — from sweet and spicy to smoky and tangy — while transforming delicious native recipes into easy-to-make meals.
Even if you're an experienced Filipino cook, you will discover new favorites among this collection of over 100 recipes, which includes everything from appetizers to desserts. The recipes combine traditional Filipino cooking with New World variations, reflecting the author's Filipino-American roots. She offers innovative interpretations of native recipes such as Duck Adobo, Green Papaya and Jicama Salad, Salmon Kilaw, Lamb Casoy, and Ambrosia Shortcake, alongside traditional favorites such as Crispy Lumpia Egg Rolls, Hearty Paella, Pancit Noodles and Sweet Halo-Halo Sundaes.
The "Basics" chapter introduces the building blocks of Filipino cuisine, showing you step-by-step how to create authentic Filipino food. A detailed buying guide leads you through the bustling Asian market, demystifying the flavor essentials — such as coconut, palm vinegar, shrimp paste and calamansi lime — that set the food of the Philippines apart from its Asian neighbors.
With this Filipino cookbook at your side, you can share these mouthwatering Filipino dishes with your friends and family.
"synopsis" may belong to another edition of this title.
About the Author:
Jennifer Aranas was the chef and owner of the nationally acclaimed Rambutan Restaurant, Chicago's first fine-dining Filipino eatery. She sold the restaurant in 2002 to focus on her food writing and teaching cooking classes.
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 blog
"This book is a great choice for those new to Filipino cuisine or wanting to try new flavors. The recipes have been developed with the home cook in mind." —Tara's Multicultural Table blog
"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 blog
"This book is a great choice for those new to Filipino cuisine or wanting to try new flavors. The recipes have been developed with the home cook in mind." —Tara's Multicultural Table blog
"About this title" may belong to another edition of this title.
- PublisherTuttle Publishing
- Publication date2015
- ISBN 10 0804846200
- ISBN 13 9780804846202
- BindingPaperback
- Number of pages176
- Rating
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The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors
Published by
Tuttle Publishing
(2015)
ISBN 10: 0804846200
ISBN 13: 9780804846202
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Paperback
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Book Description Paperback. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 1.45. Seller Inventory # G0804846200I3N00
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