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Autori : Jacqueline Chio-Lauri [ September 18, 2018 | Lingua : Inglese ] The New Filipino Kitchen

The New Filipino Kitchen di Jacqueline Chio-Lauri Copertina del libro

Scaricare libri gratis on-line The New Filipino Kitchen un libro Jacqueline Chio-Lauri. “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.


Recensione del libro:

20/08/2018 – In this cookbook anthology, U.K. restaurateur Chio-Lauri delivers heartfelt stories and solid recipes from 30 chefs, professional writers, food workers, and home cooks from around the world who are well-versed in Filipino cuisine. The two- to six-page essays with recipes are filled with family tales, particularly maternal ones. White House executive chef Cristeta Comerford, perhaps the best known of the authors, offers a short but sweet homage to her mother, then presents a sweet and sour fish dish, escabeche-inspired fried snapper, with a sauce that calls for banana ketchup. San Jose poet Janice Lobo Sapigao extends the motif with her long prose poem, "Eight Ways to Cook Like Ma," before tendering a bowl of tinola, a classic Filipino chicken soup, with ginger. Adventures in food service is another favorite subject, and Chio-Lauri contributes a delightful piece on the topic, harkening back to being a single woman on the "quest for Mr. Right," while running a restaurant that catered to couples. The recipes, generally rendered in family-size portions, run the gamut from crispy pata, a pork hock entree with more than 20 ingredients and a four-hour prep time, to the simpler sous vide fried chicken breasts, where hot-water immersion decreases the frying in oil time by 75%. Remembrances of kitchens past are paired with ideas for tomorrow's dinner in this sentimental exploration of a wildly diverse cuisine.

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Sommario del libro:
“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.
Titolo:The New Filipino Kitchen
Autori:Jacqueline Chio-Lauri
Categoria: Regionali ed etnici
Pubblicato: 18/09/2018
Editore: Agate Publishing
Pagine: 248
Lingua: Inglese
Dimensione del file:82.14MB
Tags: filipino, kitchen


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