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I just finished reading it cover to cover, but of course the real fun comes in trying to make the dishes, which I (we) haven't even started yet!
Very interesting to me to learn about Filipino food, since it's so underrepresented in the American ethnic foods palette. (Though one of my favorite restaurants in NYC, Kuma Inn, is at least partially Filipino.) I like the theory presented in the book that, unlike other SE Asian nations, the Philippines was never ruled by a (local) royal family, so it never developed the "royal banquet" style of cuisine that became the Chinese, Thai, and Vietnamese food that is familiar in America today. Instead it is much more down-home style...which is not necessarily to say simple!
The authors of the book (who used to run the now-closed restaurant Cendrillon in NYC) are planning to open a new restaurant called Purple Yam in Brooklyn in the next couple of months. Looking forward to it!
Very interesting to me to learn about Filipino food, since it's so underrepresented in the American ethnic foods palette. (Though one of my favorite restaurants in NYC, Kuma Inn, is at least partially Filipino.) I like the theory presented in the book that, unlike other SE Asian nations, the Philippines was never ruled by a (local) royal family, so it never developed the "royal banquet" style of cuisine that became the Chinese, Thai, and Vietnamese food that is familiar in America today. Instead it is much more down-home style...which is not necessarily to say simple!
The authors of the book (who used to run the now-closed restaurant Cendrillon in NYC) are planning to open a new restaurant called Purple Yam in Brooklyn in the next couple of months. Looking forward to it!
While I leave the Filipino cooking to my mom (I hope to learn how to cook someday), I wanted to learn more about the cuisine I grew up with. Memories of Philippine Kitchens has it all: personal stories, culinary history, and of course, recipes. I especially liked how the authors divide the country into regions and discuss their signature dishes. Overall, I've developed a deeper appreciation for Filipino food, knowing its complex and interesting background.
There's no better way to learn about a culture than through your tastebuds.
There's no better way to learn about a culture than through your tastebuds.
Wonderful collection of memories and recipes. I learned so much about regional variations of the dishes I grew up with, as well as the use of ingredients like lemongrass and chilis. The photos are gorgeous and the recipes seem doable. If there is one drawback, I would have appreciated hearing more from the cooks employed in the various households.
Não costumo ler livros de receitas. Tenho muitos, mas só os uso quando realmente quero fazer alguma comida diferente. Entretanto, o que me atraiu neste livro não foram as receitas, mas a história por trás de cada prato. Meu conhecimento sobre as Filipinas era praticamente inexistente, aprendi muito com este livro.
Read Harder Challenge #13: Read a food book about a cuisine you’ve never tried before
This was a fun challenge because I try to eat lots of different cuisines, but when I read America is not the Heart, with its many descriptions of delicious-sounding Filipino food, I realized there was a huge gap in my experience. My city doesn't have a significant Filipino population and no Filipino restaurant as far as I can tell, but I hope to try one next time I am in a bigger city.
This book is meant to be about home cooking, but it's still a little chef-y. Instructions like "you will need to get this from a reputable seafood distributor" - no I will not be doing that. I did make the chicken adobo, which was pretty good, and I'd like to try a couple of other recipes if I can find the ingredients. But the Philippines is a fascinating place, and I enjoyed learning a little more about it through the lens of its rich and diverse food culture.
This was a fun challenge because I try to eat lots of different cuisines, but when I read America is not the Heart, with its many descriptions of delicious-sounding Filipino food, I realized there was a huge gap in my experience. My city doesn't have a significant Filipino population and no Filipino restaurant as far as I can tell, but I hope to try one next time I am in a bigger city.
This book is meant to be about home cooking, but it's still a little chef-y. Instructions like "you will need to get this from a reputable seafood distributor" - no I will not be doing that. I did make the chicken adobo, which was pretty good, and I'd like to try a couple of other recipes if I can find the ingredients. But the Philippines is a fascinating place, and I enjoyed learning a little more about it through the lens of its rich and diverse food culture.