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The New Filipino Kitchen: Stories and Recipes from Around the Globe
“An engrossing, page-turner of a cookbook.” —Brian McGinn, Emmy-nominated director and executive producer, Chef’s Table
You may not realize that Filipino Americans are the second-largest Asian American group living in the United States, especially when you compare the number of, say, Japanese, Thai, and Korean restaurants to Filipino ones. There’s a lot of speculation about why Filipino food hasn’t taken off the way other Asian cuisines have, but one thing’s for sure: there’s something for everyone here.
Lauded as the next big thing by the likes of Anthony Bourdain and Jonathan Gold, Filipino food can be somewhat difficult to define, as it melds indigenous dishes with myriad foreign influences from Chinese and Spanish to Japanese and even American. And as Filipinos have left their archipelago and set down roots all over the world, it has proven to be a highly adaptable cuisine, lending itself to different diets, preferences, and ingredients.
The New Filipino Kitchen collects 30 recipes and stories from expat Filipinos, all of whom have taken their favorite dishes with them, preserving their food memories and, if necessary, tweaking their recipes to work in a new environment or, in the case of some chefs, a more modern context. With contributions from White House executive chef Cristeta Comerford, silver Bocuse d’Or winner Christian André Pettersen, five-time Palanca Award winner and poet Francis Macansantos, and the “Food Buddha” Rodelio Aglibot, this is a multifaceted, nuanced introduction to the world of Filipino food and food culture.
You may not realize that Filipino Americans are the second-largest Asian American group living in the United States, especially when you compare the number of, say, Japanese, Thai, and Korean restaurants to Filipino ones. There’s a lot of speculation about why Filipino food hasn’t taken off the way other Asian cuisines have, but one thing’s for sure: there’s something for everyone here.
Lauded as the next big thing by the likes of Anthony Bourdain and Jonathan Gold, Filipino food can be somewhat difficult to define, as it melds indigenous dishes with myriad foreign influences from Chinese and Spanish to Japanese and even American. And as Filipinos have left their archipelago and set down roots all over the world, it has proven to be a highly adaptable cuisine, lending itself to different diets, preferences, and ingredients.
The New Filipino Kitchen collects 30 recipes and stories from expat Filipinos, all of whom have taken their favorite dishes with them, preserving their food memories and, if necessary, tweaking their recipes to work in a new environment or, in the case of some chefs, a more modern context. With contributions from White House executive chef Cristeta Comerford, silver Bocuse d’Or winner Christian André Pettersen, five-time Palanca Award winner and poet Francis Macansantos, and the “Food Buddha” Rodelio Aglibot, this is a multifaceted, nuanced introduction to the world of Filipino food and food culture.
248 pages, Kindle Edition
Published September 18, 2018
43 people are currently reading
119 people want to read
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Displaying 1 - 8 of 8 reviews
January 21, 2019
This book is by far the best recipe book I have ever read and owned. I cherish this book as I found it really unique that all these excellent recipes are introduced by these wonderful stories. It makes these recipes so personal as all these stories are about food and love. I am so proud to know Jackie whom I have worked with many years ago and I think that I am going to offer this book as a gift to many of my friends :-)
January 23, 2019
An enchanting book that opens doors to Philippine cuisine. Includes mouthwatering recipes with each chef or cook having a unique story to tell.
August 24, 2021
A beautiful and accessible compilation of recipes and essays.
May 17, 2020
Beautiful stories behind even more beautiful dishes with culture as rich as it’s flavour!
June 12, 2024
I have Filipino step kids and they have been asking for more Filipino recipes, so I checked out every Filipino cookbook available at the library.
This is not really a traditional cookbook. There are recipes, but each recipe has a story about it. I did enjoy reading each story and the short bio of each recipe author. However, the recipes are not ones I will personally make, and there was nothing that caught the attention of the kids either.
If you enjoy reading cookbooks,. especially ones that are more like a memoir, than you will probably enjoy this book.
This is not really a traditional cookbook. There are recipes, but each recipe has a story about it. I did enjoy reading each story and the short bio of each recipe author. However, the recipes are not ones I will personally make, and there was nothing that caught the attention of the kids either.
If you enjoy reading cookbooks,. especially ones that are more like a memoir, than you will probably enjoy this book.
January 28, 2024
A wonderful heartwarming collection of Filipino stories that touch on identity, culture, and of course, food! I've never read a recipe book before but I loved this so much and helps that I've tried or had a variation of 80% these recipes. Also, I completely agree that I view Avocado more as a fruit used in desserts than a vegetable for savory dishes!
June 21, 2025
You’ll be pulled into the cookbook immediately by her mother-in-law story. If you’ve never had Champorado, you owe it to yourself to try it. If you don’t know about using patis to build umami, that alone will change your life. I’ll update as we try recipes. I’m very happy this cookbook exists…. The recipes and stories attached to them bring much meaning to this yummy cuisine.
October 27, 2019
This is not only a beautiful cookbook with fun recipes, but also a tear-jerking, heart warming collection of just beautifully written stories about human experiences through food. I just love it.
Displaying 1 - 8 of 8 reviews