Anthony Bourdain calls Filipino food "the next big thing," and Vogue declares it "the next great American cuisine." With American palates--finally--ready for the sour notes of traditional Filipino dishes, we're now in a worldwide trend acknowledging the unique taste and culture of the Philippines. I Am a Filipino will entice home cooks with an in-depth introduction to the ingredients, techniques, and foundations of flavor that are the basis of the cuisine. Originating from the country's more than 7,000 islands, the food of the Philippines is diverse, and the book highlights the region's far-ranging recipes. Filipino food is often called the first fusion cuisine, and these recipes reflect the Philippines' many influences--including from China, with dishes like Pancit Molo (think wonton soup) and Lumpia (spring rolls); Spain, with recipes for Balbacoa and Menudo (barbecue and soup, respectively); Malaysia and Muslim countries, with spicy curries; and the United States, with such Americana as Tinola Potpie and Nueva York Lechon. The book includes a full roster of savory and sour condiments called sawsawan, which is the hallmark of the Filipino table, along with recipes for iconic street foods, like Ukoy (fritters), and sweets, like Halo-Halo. Headnotes reveal the context of the food in the Philippines, and evocative photos show the recipes in brilliant color.