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The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors
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.
176 pages, Hardcover
First published November 15, 2006
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Displaying 1 - 3 of 3 reviews
June 28, 2023
I really liked this book in particular because it has a small selection of dishes for each category. It's a good start to learn a few recipes then build from those your personal style. The best thing were the small introductions; you could really understand there's not just passion but lots of research too.
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June 15, 2021
i like that this cookbook does a good job of bringing authentic filipino meals to the american table, modufying in small ways to make them available to the non specialty store cook. I do wish they had included more vegetarian options as they are scarce.
December 28, 2020
I enjoyed The Filipino-American Kitchen. There were familiar Filipino dishes, but fancier.
Displaying 1 - 3 of 3 reviews