Angeleno and first-generation Filipino American Marvin Gapultos found a calling in making Filipino cuisine better known. This was accomplished in several ways: his blog Burnt Lumpia, The Manila Machine (a food truck), and in this cookbook.
This was awarded best cookbook of the year by several major publications. There are recipes for national dishes and other recipes that reflect the influence of Spaniards, Americans, Mexicans, Arabs and others. Wonderful color photographs bring the food to our tables.
Leah Cohen grew up half-Filipino and never imagined that a professional life in the food business would be in her future. This book reflects some of her Filipino heritage and that from other southeast Asian countries. There are street food snacks, main dishes and rocking cocktails.
Jennifer Aranas is a Chicago-based chef and teacher, who owned Rambutan Restaurant, Chicago's first fine-dining Filipino eatery, which she sold in 2002. The recipes cover everything from appetizers to desserts. The instructions include the basics and are accompanied by color photographs.
There are 200 easy recipes plus a glossary of ingredients and chapters that feature individual types of traditional dishes. Bartell highlights the mix of cultures that have created this very special cuisine.
Lots of full-page color photographs are part of this cookbook by L.A. restaurateur Alvin Cailan, owner of Eggslut. The book reflects his unlikely rise to fame as the son of an immigrant family, while seeking his identity that was caught between being Filipino and American.
Pulutan are the finger foods to eat with drinks or pick up as street foods. There are suggestions for drinks that pair well with the scrumptious nibbles.
Chio-Lauri, restaurateur and editor, has compiled short stories and recipes from contributors, which reflect eastern and western influences on Filipino cuisine.
Classic, authentic recipes reflect the influence of Austronesian, Malay-Indonesian, Indian, Japanese, Chinese, Spanish and American cuisines on Filipino cuisine.
Contributions by writers and Filipino Chefs (Glenda Barretto, Conrad Calalang, Margarita Fores, Myrna Segismundo, Jessie Seincioco, and Claude Tayag) provide an excellent overview of traditional Filipino cuisine.
Amy Besa and Romy Dorotan, restaurateurs and chefs, give us a personal look at Filipino cuisine and culture. They trace the origins of native foods and the impact that foreign cultures had on the cuisine.
Chef Angela Dimayuga shares 100 special recipes that speak of and to the Filipino diaspora. Glorious color photographs accompany the recipes and personal anecdotes.
