I Am a Filipino: And This Is How We Cook

Americans have been surprisingly slow to embrace Filipino food and I am a Filipino makes it clear that we've been missing out.

Ponseca and Trinidad, owners of Maharlika and Jeepney, a pair of vibrant, popular Filipino restaurants in NYC, assume that your interest in Filipino food is serious. You're not interested in 10-minute recipes with made with substitute ingredients found at any grocery store: you're willing to seek out a variety of fermented fish products, banana leaves, and tropical fruits.

And then you're willing to roll up your sleeves and start preparing food that is brightly flavored, with contrasts between tangy and creamy, sweet and sharp.

Among the dishes here: Tiulah Itum, burnt coconut beef noted for a combination of smokiness and and mild, nutty sweetness. Gulay at bagoong isda, stewed greens with fermented anchovies. Suam na tulya at mais, corn and clam soup in a gingery broth. Brazo de mercedes, a custard-filled meringue roll lightly scented with Grand Marnier. This is hearty cooking, one that enjoys complexity of flavor.

Hardcover. Color photographs throughout.