Title: I Am a Filipino Pdf And This Is How We Cook
Author: Nicole Ponseca
Published Date: 2018-11-13
Page: 304
“Extraordinary. . . . I Am A Filipino is not only a guide on how to cook like a Filipino; it is also a guide through the Philippines, its history, and its culture.”—Saveur “An exuberant gastronomic manifesto. . . . A brilliant cookbook that doubles as an important work of cultural scholarship.” —The New Yorker, The Best Food Books of 2018 “A deeply researched and important work.”—Chicago Tribune, Our 10 favorite cookbooks of 2018 “I cracked open this book knowing very little about Filipino food, and now it’s all I can think about. That’s the power of a good cookbook: It can take a cuisine that’s unfamiliar and—through storytelling, technical education, gorgeous photography and killer recipes—transform it into a passion.—Houston Chronicle, The Best Cookbooks of 2018 “Recipes run the gamut from comforting. . . to piquant . . . [to] haunting.”—The New York Times, Best Cookbooks of Fall 2018“Part cookbook, part manifesto, Nicole Ponseca wants to change the conversation around Filipino food. For Filipino readers, the book is a statement of pride in Filipino identity and culinary heritage and for those still learning about the cuisine, the book is an excellent course in the flavors that ground it and how to bring them into your home. For the latter group, don’t skip the book’s Filipino 101, which grounds cooks in the essential methods and ingredients of this complex and intensely flavorful cuisine.”—Food & Wine, The Best Cookbooks Coming Out This Fall “A great guide to both the subtleties and history of the food, and the dishes themselves. From pancit and adobo to chorizo burgers and jackfruit ice cream, this book demonstrates the delicious mash-up of recipes that define the vibrant cuisine.”—Los Angeles Times“This cookbook offers modern Filipino recipes that capture the bright, tangy, savory, and spice essence of the country's food, which reflects an array of influences from Chinese, to Middle Eastern, to Spanish, Mexican, and even American. Learn to make fried street snacks like ukoy, tender adobos, and bright seafood.”—Epicurious“Vividly written and photographed, I Am A Filipino and This Is How We Cook is more than a cookbook. It’s a passageway into a misunderstood cuisine as complex as its country’s turbulent history, whose time in the spotlight has finally come.”—Atlanta Journal-Constitution2019 James Beard Award FinalistNamed 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 Filipino food is having its moment. Sour, sweet, funky, fatty, bright, rich, tangy, bold—no wonder adventurous eaters consider Filipino food the next big thing (Vogue declares it “the next great American cuisine”). Filipinos are the second-largest Asian population in America, and finally, after enjoying Chinese, Japanese, Thai, and Vietnamese food, we’re ready to embrace Filipino food, too. Written by trailblazing restaurateurs Nicole Ponseca and Miguel Trinidad, I Am a Filipino is a cookbook of modern Filipino recipes that captures the unexpected and addictive flavors of this vibrant and diverse cuisine. The techniques (including braising, boiling, and grilling) are simple, the ingredients are readily available, and the results are extraordinary. There are puckeringly sour adobos with meat so tender you can cut it with a spoon, along with other national dishes like kare-kare (oxtail stew) and kinilaw (fresh seafood dressed in coconut milk and ginger). There are Chinese-influenced pansit (noodle dishes) and lumpia (spring rolls); Arab-inflected cuisine, with its layered spicy curries; and dishes that reflect the tastes and ingredients of the Spaniards, Mexicans, and Americans who came to the Philippines and stayed. Included are beloved fried street snacks like ukoy (fritters), and an array of sweets and treats called meryenda. Filled with suitably 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!
Good historical overview of the food but... The recipes are not traditional. Imagine that you are cooking for your Filipino friends only to have them tell you, "we don't add those ingredients in our adobo", "We don't cook palabok that way", and "Wow, that's an interesting taste for kare-kare!" Nicole Ponseca grew up in California and Miguel Trinidad is Dominican from NY. I appreciate their perspective and their new take on Filipino dishes but as someone had mentioned they failed to state that many of their recipes aren't traditional. It's amazing how some authors can talk about how "proud" they are of their heritage and culture yet still manage to blatantly disrespect it. Also, Ponseca doesn't even know how to cook. What kind of Filipino cookbook author doesn't know how to cook, especially Filipino food? Also, what's up with Ponseca saying that Filipinos are "Latino-Asians"? We Filipinos are always going to be Southeast Asians with other outside influences but at the end of the day, we are Southeast Asians. The title of the book is misleading, "I am a Filipino: And this is how we cook". If you have to say it...Excellent Cookbook This is more than a book of recipes; it offers insight into the cultural aspect of Filipino cooking and life. Especially good if you have ever lived in the Philippines.A thoughtful cultural and culinary overview of the Philippines A thoughtful overview of the many cultures throughout the Philippines, seen thru a culinary lens. It’s also a very solid compilation of dishes that are truly everyday fare, not just party dishes. I gave this to a relative who is married to a non-Filipino, and also requested it for my birthday, so that non-Filipino family members might get a glimpse of the many influences that permeate Filipino society and cuisine, and how they have been transformed into something unique.Observations:- I wish the beautiful photos had more captions. I recognize many of the scenes and items, but non-Filipinos may not, and would thus miss out on some of the rich context. I’d also love to know who these anonymous cooks or diners are! (Like the lovely lady on p.10, or the hardworking IUD vendor on p.244.) And down the road some of the photos might well become a historical record, as places change and grow.- I wish someone truly bilingual (in Tagalog and English; possibly even fluent in other Philippine languages) would edit the non-English terms. E.g. The use of the modifier -ng is inconsistent ("afritada manok" - which sounds like barok Tagalog - followed by "rellenong manok"), and not clearly understood (ref. p. 52: -ng does not always mean “of”, for example, "adobong puti" does not mean the adobo is MADE OF white. Rather, -ng here is an adjectival linker, describing the dish as a white adobo.)- Other notes: clay pot = palayOk, not palayAk. The accent in “pancit”/pansit is on the last syllable, not on the first. Similarly with “maalat” (mah-AH-laht). Minor quibbles in what is an ambitious and well-executed volume, but it disrupts the experience for someone who actually speaks the language. Editing for fluency would make this an even more impressive book.- I was a little surprised by the title of one of the recipes - it’s not every day one comes across a dish that is called the C-word! It’s rather vulgar and I wouldn’t want to read this aloud to my mother. ;)- I wanted even more cultural exploration - for instance, “atsara” is clearly related to Hindi achar/aachar.- Would love to see a follow-up to this, featuring menus grouped by occasion (breakfast, lunch; holiday dishes) to provide even more of a sense of what dishes are normally served together (e.g. KBL and laswa, with a side dish of tomatoes and pounded ginger; or, rellenong manok, ham, beef tongue, and fruit salad for a Christmas meal).Really a wonderful in-depth look at an archipelago with a dense history. Bravo Nicole Ponseca and Miguel Trinidad!
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