{"product_id":"the-new-filipino-kitchen-jacqueline-chio-lauri-9781572842588","title":"The New Filipino Kitchen: Stories and Recipes from Around the Globe","description":"\u003cb\u003e\"An engrossing, page-turner of a cookbook.\" --Brian McGinn, Emmy-nominated director and executive producer, \u003ci\u003eChef's Table\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eYou may not realize that Filipino Americans are the second-largest Asian American group living in the United States, especially when you compare the number of, say, Japanese, Thai, and Korean restaurants to Filipino ones. There's a lot of speculation about why Filipino food hasn't taken off the way other Asian cuisines have, but one thing's for sure: there's something for everyone here. \u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003eLauded as the next big thing by the likes of Anthony Bourdain and Jonathan Gold, Filipino food can be somewhat difficult to define, as it melds indigenous dishes with myriad foreign influences from Chinese and Spanish to South East Asian and even American. And as Filipinos have left their archipelago and set down roots all over the world, it has proven to be a highly adaptable cuisine, lending itself to different diets, preferences, and ingredients. \u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe New Filipino Kitchen\u003c\/i\u003e collects 30 recipes and stories from expat Filipinos, all of whom have taken their favorite dishes with them, preserving their food memories and, if necessary, tweaking their recipes to work in a new environment or, in the case of some chefs, a more modern context. With contributions from the White House executive chef \u003cb\u003eCristeta Comerford\u003c\/b\u003e, Bocuse d'Or Europe winner \u003cb\u003eChristian André Pettersen\u003c\/b\u003e, 2015 MasterChef New Zealand runner-up \u003cb\u003eLeo Fernandez\u003c\/b\u003e, five-time Palanca Award winner and poet \u003cb\u003eFrancis Macansantos\u003c\/b\u003e, and the \"Food Buddha\" \u003cb\u003eRodelio Aglibot\u003c\/b\u003e, this is a multifaceted, nuanced introduction to the world of Filipino food and food culture.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Jacqueline Chio-Lauri\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 157284258X\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9781572842588\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Agate Surrey\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/18\/2018\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 248\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.85lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.00h x 7.10w x 0.90d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 08\/20\/2018\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 10\/15\/2018 pg. 73","brand":"Jacqueline Chio-Lauri","offers":[{"title":"Hardcover","offer_id":44049482055935,"sku":"9781572842588","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_000133ab-040e-46a5-bb1a-c9507e0e1f30.jpg?v=1685001751","url":"https:\/\/www.whiterainbookhouse.com\/products\/the-new-filipino-kitchen-jacqueline-chio-lauri-9781572842588","provider":"WR Book House","version":"1.0","type":"link"}