The New Filipino Kitchen

Lauded 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 Japanese 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.

The Migrant Filipino Cookbook 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 White House executive chef Cristeta Comerford, silver Bocuse d'Or winner Christian Andre Pettersen, five-time Palanca Award winner and poet Francis Macansantos, and the "Food Buddha" Rodelio Aglibot, this is a multifaceted, nuanced introduction to the world of Filipino food and food culture.