5
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!