The New Filipino Kitchen: Stories and Recipes from around the Globe | 誠品線上

The New Filipino Kitchen: Stories and Recipes from around the Globe

內容簡介

內容簡介 菲律賓美食當道：來自全球菲律賓飲食文化的故事與食譜「引人入勝，讓你停不下手的絕佳食譜書。」─《主廚的餐桌》導演Brian McGinn你或許不知道菲律賓裔美國人是亞裔美國人中的第二大族群，與美國在地的日本、泰國、韓國及菲律賓餐廳數量比較時，就會發現其驚人的數量對比。菲律賓菜被許多知名美食家例如波登和古德等讚譽為明日之星。菲律賓食物有些難以定義，因為它融合了中國、西班牙和東南亞，甚至美國等傳統菜餚的影響。由於菲律賓人離開國家到世界各地扎根，造就菲律賓菜有強大的文化適應力，適合各種不同的飲食方式、喜好和配料。本書由在白宮任職最久的行政主廚克里斯參與編寫，收錄超過30道美味又經典的菲律賓食譜，每道菜都保留菲律賓人對家鄉最深的思念。除了邀請白宮行政主廚，也邀約熱愛菲律賓美食的知名主廚，包括國際廚藝大賽挪威冠軍Christian André Pettersen、2015年廚神當道亞軍Leo Fernandez、五次連續獲勝Palanca大獎的詩人廚師Francis Macansantos，當然還有號稱「廚佛」的Rodelio Aglibot等，透過本書觀察菲律賓多元又獨特的飲食文化。 “An engrossing, page-turner of a cookbook.” —Brian McGinn, Emmy-nominated director and executive producer, Chef’s TableYou may not realize that Filipino Americans are the second-largest Asian American group living in the United States, especially when you compare the number of, say, Japanese, Thai, and Korean restaurants to Filipino ones. There’s a lot of speculation about why Filipino food hasn’t taken off the way other Asian cuisines have, but one thing’s for sure: there’s something for everyone here.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 New Filipino Kitchen 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 André 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.

作者介紹

作者介紹 Jacqueline Chio-Lauri has more than eight years� experience in the food industry opening and managing restaurants at deluxe hotels, such as Shangri-La and Sheraton. While working in Dubai, she was one of the five young women professionals featured in Emirates Woman magazine�s special report �Why the Future Is Female.�Her writing has appeared in anthologies and compilations such as Chicken Soup for the Soul: Find Your Inner Strength and Tales of Our Lives: Fork in the Road. Her website, My Food Beginnings, was created to fire up an appetite for Filipino food worldwide. The New Filipino Kitchen, her first book, won the Sunshot Prose 2017 Finalist Prize before it was published. She currently lives in Norway, her sixth country of residence.

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