{"product_id":"i-am-a-filipino-and-this-is-how-we-cook","title":"I Am a Filipino: And This Is How We Cook","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\u003cb\u003eNicole Ponseca\u003c\/b\u003e is the founder and creative director of Maharlika and Jeepney restaurants in New York City. A native of San Diego, Ponseca moved to New York to pursue a career in advertising but found her true calling upon discovering a lack of authentic Filipino food in the city and deciding to do something about it. Together with chef \n\u003cb\u003eMiguel Trinidad\u003c\/b\u003e, she opened Maharlika in 2011 and Jeepney one year later. Ponseca is also a motivational speaker for young Filipino adults and an active fund-raiser for charities in the Philippines. Both authors live in New York City. Find them on Instagram @nicoleponseca and @chefmigsnyc.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"Extraordinary. . . . \u003ci\u003eI Am A Filipino \u003c\/i\u003eis not only a guide on how to cook like a Filipino; it is also a guide through the Philippines, its history, and its culture.\" \u003cbr\u003e\u003cb\u003e--\u003ci\u003e\u003cb\u003eS\u003c\/b\u003eaveur\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \"An exuberant gastronomic manifesto. . . . A brilliant cookbook that doubles as an important work of cultural scholarship.\" \n\u003cbr\u003e -- \n\u003cb\u003e\u003ci\u003eThe New Yorker, The Best Food Books of 2018\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"A deeply researched and important work.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eChicago Tribune\u003c\/i\u003e, \u003c\/b\u003eOur 10 favorite cookbooks of 2018 \n\u003cp\u003e\u003c\/p\u003e \"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. \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eHouston Chronicle\u003c\/i\u003e, \u003c\/b\u003eThe Best Cookbooks of 2018 \n\u003cp\u003e\u003c\/p\u003e \"Recipes run the gamut from comforting. . . to piquant . . . [to] haunting.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003e\u003cb\u003eT\u003c\/b\u003ehe New York Times\u003c\/i\u003e, \u003c\/b\u003eBest Cookbooks of Fall 2018 \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\"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.\" \u003cbr\u003e\u003cb\u003e--\u003ci\u003eFood Wine\u003c\/i\u003e, \u003c\/b\u003eThe Best Cookbooks Coming Out This Fall \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \"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.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eLos Angeles Times\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\"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 \u003ci\u003eukoy, \u003c\/i\u003e tender adobos, and bright seafood.\" \u003cbr\u003e\u003cb\u003e--Epicurious\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Vividly written and photographed, \u003ci\u003eI Am A Filipino and This Is How We Cook\u003c\/i\u003e 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.\" \u003cbr\u003e\u003cb\u003e--\u003ci\u003eAtlanta Journal-Constitution\u003c\/i\u003e\u003c\/b\u003e \u003cbr\u003e \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eEat and cook like a Filipino with this tantalizing cookbook filled with traditional recipes.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e 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. \n\u003cp\u003e\u003c\/p\u003e Filled with bold and bright photographs, \n\u003ci\u003e I Am a Filipino\u003c\/i\u003e is like a classic Kamayan dinner--one long festive table piled high with food. Just dig in! \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e2019 James Beard Award Finalist\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e Named a \n\u003cb\u003eBest Cookbook of the Year \u003c\/b\u003eby \n\u003ci\u003eThe New Yorker\u003c\/i\u003e, \n\u003ci\u003eBoston Globe\u003c\/i\u003e, \n\u003ci\u003eChicago Tribune\u003c\/i\u003e, \n\u003ci\u003eLos Angeles Times\u003c\/i\u003e, \n\u003ci\u003eNew York Times Book Review\u003c\/i\u003e, \n\u003ci\u003eHouston Chronicle\u003c\/i\u003e, Food52, PopSugar, and more!\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\"\u003eLibrary Journal\u003c\/span\u003e 10\/15\/2018 pg. 73 (EAN 9781579657673, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781579657673, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003ePonseca, Nicole\u003cbr\u003e\n\t\t\t\t\t\t\t\tNicole Ponseca is the founder and creative director of Maharlika and Jeepney restaurants in New York City. A native of San Diego, Ponseca moved to New York to pursue a career in advertising but found her true calling upon discovering a lack of authentic Filipino food in the city and deciding to do something about it. Together with chef Miguel Trinidad, she opened Maharlika in 2011 and Jeepney one year later. Find her on Instagram @nicoleponseca.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eTrinidad, Miguel\u003cbr\u003e\n\t\t\t\t\t\t\t\tMiguel Trinidad is the executive chef and co-owner of Maharlika and Jeepney restaurants. He is a judge on Season 3 of Viceland's cannabis culinary competition show, \n\u003ci\u003eBong Appétit\u003c\/i\u003e. Find him on Instagram @chefmigsnyc. \n\u003cbr\u003e\n\u003cbr\u003e\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 Ponseca, Nicole\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2018-11-13\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Southeast Asian|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Essays \u0026amp; Narratives|Cooking|Regional \u0026amp; Cultural|Australian \u0026amp; Oceanian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Cooking, Philippine\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.0 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781579657673\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781579657673\u003c\/p\u003e","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":51110231474454,"sku":"SP-9781579657673","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781579657673_spiral.png?v=1774947948","url":"https:\/\/lusper.myshopify.com\/products\/i-am-a-filipino-and-this-is-how-we-cook","provider":"Lusperbooks","version":"1.0","type":"link"}