Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors

Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors

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Overview

Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors by Jennifer Aranas

Selected as a semifinalist in the 2007 IACP Cookbook Awards

In The Filipino-American Kitchen, Chicago-based chef and teacher Jennifer Aranas introduces the exotic flavors of her ancestral Filipino homeland, taking readers on a gastronomic tour — from sweet and spicy to smoky and tangy — while transforming delicious native recipes into easy-to-make meals.

Even if you're an experienced Filipino cook, you will discover new favorites among this collection of over 100 recipes, which includes everything from appetizers to desserts. The recipes combine traditional Filipino cooking with New World variations, reflecting the author's Filipino-American roots. She offers innovative interpretations of native recipes such as Duck Adobo, Green Papaya and Jicama Salad, Salmon Kilaw, Lamb Casoy, and Ambrosia Shortcake, alongside traditional favorites such as Crispy Lumpia Egg Rolls, Hearty Paella, Pancit Noodles and Sweet Halo-Halo Sundaes.

The "Basics" chapter introduces the building blocks of Filipino cuisine, showing you step-by-step how to create authentic Filipino food. A detailed buying guide leads you through the bustling Asian market, demystifying the flavor essentials — such as coconut, palm vinegar, shrimp paste and calamansi lime — that set the food of the Philippines apart from its Asian neighbors.

With this Filipino cookbook at your side, you can share these mouthwatering Filipino dishes with your friends and family.

Product Details

ISBN-13: 9781462904914
Publisher: Tuttle Publishing
Publication date: 02/28/2012
Series: NONE
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 176
Sales rank: 1,053,503
File size: 5 MB

About the Author

Jennifer Aranas was the chef and owner of the nationally acclaimed Rambutan Restaurant, Chicago's first fine-dining Filipino eatery. She sold the restaurant in 2002 to focus on her food writing and teaching cooking classes.

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