{"product_id":"filipinx-heritage-recipes-from-the-diaspora","title":"Filipinx: Heritage Recipes from the Diaspora","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAngela Dimayuga\u003c\/b\u003e is a chef, creative, and cultural tastemaker. She has been named to Zagat's 30 Under 30 list, honored as a James Beard Rising Star Chef finalist, and awarded Best Chef by \u003ci\u003eNew York\u003c\/i\u003e magazine. Born in northern California to immigrant Filipino parents, she gained renown as the executive chef of Mission Chinese Food in New York and as the creative director of food and culture for the Standard Hotels worldwide. Based in New York, she is an associate artist and culinary curator at Performance Space New York, the culinary advisor to the Lower East Side Girls Club, and an advocate for marginalized voices. \u003cbr\u003e\u003cb\u003eLigaya Mishan\u003c\/b\u003e writes for the \u003ci\u003eNew York\u003c\/i\u003e\u003ci\u003eTimes\u003c\/i\u003e and \u003ci\u003eT\u003c\/i\u003e magazine. A finalist for the National Magazine Awards and the James Beard Awards, she has also written for the \u003ci\u003eNew York Review of Books\u003c\/i\u003e and \u003ci\u003eThe New Yorker\u003c\/i\u003e, and her essays have been selected for the \u003ci\u003eBest American \u003c\/i\u003eanthologies in Magazine, Food, and Travel Writing. The daughter of a Filipino mother and a British father, she grew up in Honolulu, Hawai'i. \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This cookbook by superstars Angela Dimayuga and Ligaya Mishan is a contemplation on what it means to be Filipinx through food. The recipes are inviting and easy to follow, while the narrative merits a book unto itself. The whole is a dinner party, full of delicious food, interesting people, and compelling stories that describe a proud, diverse, and inclusive community. This is a book you'll want to devour whole.\" \n\u003cbr\u003e-- \n\u003cb\u003eAnita Lo\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eMichelin-starred chef and author of Solo\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eFilipinx\u003c\/i\u003e is the story of the daughter of immigrants who doesn't feel the need to assimilate into America, but rather celebrates her roots and culture in their full richness-- \n\u003ci\u003ethat\u003c\/i\u003e is her contribution to being an American. Strong, thoughtful, and to the point, all while stylistically challenging what a 'cookbook' can be.\" \n\u003cbr\u003e-- \n\u003cb\u003eHumberto Leon\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003efashion designer and co-founder of Opening Ceremony\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Reading \n\u003ci\u003eFilipinx\u003c\/i\u003e both filled me with longing and satisfied hungers I'd almost forgotten how to access. I returned home in its pages--to memories of pork chops in the turbo broiler, rice grains on the bottom of tube socks, the crinkling of wrappers around Food for the Gods. Angela Dimayuga and Ligaya Mishan have created an essential document for the next generation of the Filipinx diaspora and a beautiful guide for anyone who thinks of food the way Filipinos do--as a humble, extravagant expression of communal love.\" \n\u003cbr\u003e-- \n\u003cb\u003eJia Tolentino\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eNew Yorker staff writer and author of Trick Mirror\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"If you want to understand the arc of Filipino food, realize its connection to other cuisines, and craft splendid flavors, \n\u003ci\u003eFilipinx\u003c\/i\u003e delivers. Angela Dimayuga and Ligaya Mishan packed the pages with tender remembrances, careful research, and smart recipes. Anyone interested in Asian cuisines should have this book.\" \n\u003cbr\u003e-- \n\u003cb\u003eAndrea Nguyen\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eauthor of The Pho Cookbook and Into the Vietnamese Kitchen\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Whether the subject is spicy banana ketchup, rice cake roasted in banana leaves, or the Filipino community Dimayuga found while once stranded in the Caymans, the combination of personal connection and deep culinary knowledge proves unbeatable. She includes recipes for adobo with chicken, pork, and squid, alongside one for Spam. Instructions are meticulous and ingenious: chicken to be fried in the style of the Philippine chain Max's is propped on a can overnight to air-dry for crisper results, while eggplant are charred then dredged in beaten egg and fried. Robust flavors abound, notably in a chicken and rice porridge that's topped with soy-cured egg yolks. Meanwhile, contributions from the likes of trans activist Geena Rocero and \"flavor scientist\" Arielle Johnson enrich and entertain. Those ready to take the plunge into Filipino cooking will find endless inspiration and heart here.\" \n\u003cp\u003e\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003ePublishers Weekly STARRED review\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"A cookbook can be anthropology, artwork, prose poem, kitchen manual, manifesto or memoir. Occasionally a title hits all those marks, and FILIPINX: Heritage Recipes From the Diaspora (Abrams, $40), by Angela Dimayuga and Ligaya Mishan -- a playful, inventive celebration of the funky, tangy, salty flavors of Filipino American cooking -- is one of them. Put a copy of \"Filipinx\" on a low table and you'll find small children gawking at photographs that somehow manage to be mischievous, edgy and appetizing at once. A whole fried fish swims across a retro plate. A slab of daffodil-yellow chiffon cake reclines on a bed of dewy dust-pink roses. Halo halo soars above the rim of a glass, an extravaganza of purple ice cream, inky sweet adzuki beans, electric-green palm seeds, a single rectangle of satiny beige flan. Exciting though it is to look at, \"Filipinx\" is even more fun to read. Dimayuga, who opened New York City's Mission Chinese Food, and Mishan, who writes for this newspaper, excel at sensuous, funny descriptions.\"\u003c\/p\u003e\n\u003cbr\u003e-- \n\u003ci\u003e\u003cb\u003eThe New York Times\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eIn her debut cookbook \u003ci\u003eFilipinx\u003c\/i\u003e, acclaimed and award-winning chef Angela Dimayuga shares her passion for Filipino food with home cooks, cowritten with food writer Ligaya Mishan.\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eFilipinx\u003c\/i\u003e offers 100 deeply personal recipes--many of them dishes that define home for Angela Dimayuga and the more than four million people of Filipino descent in the United States. The book tells the story of how Dimayuga grew up in an immigrant family in Northern California, trained in restaurant kitchens in New York City--learning to make everything from bistro fare to Asian American cuisine--then returned to her roots, discovering in her family's home cooking the same intense attention to detail and technique she'd found in fine dining. \n\u003cp\u003e\u003c\/p\u003e In this book, Dimayuga puts a fresh spin on classics: adobo, perhaps the Filipino dish best known outside the Philippines, is traditionally built on a trinity of soy sauce, vinegar, and garlic--all pantry staples--but add coconut milk, vinegar, and oil, and it turns lush and silky; ribeye steaks bring extra richness to bistek, gilded with butter and a bright splash of lemon and orange juice. These are the punches of flavor and inspired recipes that home cooks have been longing for. You'll find recipes such as: \n\u003cp\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eCoconut Milk Chicken Adobo\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eOxtail Peanut Stew\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSinigang: Sour Tamarind Broth with Pork and Vegetables\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eFilipino Spaghetti\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eHomemade Longganisa \u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e A modern, welcoming resource for this essential cuisine, \u003ci\u003eFilipinx\u003c\/i\u003e shares exciting and approachable recipes everyone will wholeheartedly embrace in their own kitchens. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"The recipes are inviting and easy to follow, while the narrative merits a book unto itself. The whole is a dinner party, full of delicious food, interesting people, and compelling stories that describe a proud, diverse, and inclusive community. This is a book you'll want to devour whole.\" --Anita Lo, Michelin-starred chef and author of \u003ci\u003eSolo\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eIncludes Color Photographs\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 10\/18\/2021 (EAN 9781419750380, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eDimayuga, Angela\u003cbr\u003e\n\u003cb\u003eAngela Dimayuga\u003c\/b\u003e is a chef, creative, and cultural tastemaker. She has been named to Zagat's 30 Under 30 list, honored as a James Beard Rising Star Chef finalist, and awarded Best Chef by \n\u003ci\u003eNew York\u003c\/i\u003e magazine. Born in northern California to immigrant Filipino parents, she gained renown as the executive chef of Mission Chinese Food in New York and as the creative director of food and culture for the Standard Hotels worldwide. Based in New York, she is an associate artist and culinary curator at Performance Space New York, the culinary advisor to the Lower East Side Girls Club, and an advocate for marginalized voices.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Dimayuga, Angela\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harry N. Abrams\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2021-11-02\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Southeast Asian|Cooking|Regional \u0026amp; Cultural|Asian|Cooking|Individual Chefs \u0026amp; Restaurants\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Cooking, Philippine|Dimayuga, Angela\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.9 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781419750380\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781419750380\u003c\/p\u003e","brand":"Harry N. Abrams","offers":[{"title":"Default Title","offer_id":51154402640150,"sku":"SP-9781419750380","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781419750380_spiral.png?v=1774943843","url":"https:\/\/lusper.myshopify.com\/products\/filipinx-heritage-recipes-from-the-diaspora","provider":"Lusperbooks","version":"1.0","type":"link"}