October 15, 2018
Founder Ponseca and chef Trinidad of the New York-based restaurants Maharlika and Jeepney take readers on a culinary journey to explore the flavors and cuisine of the Philippines. Pondering "why not Filipino Food?," Ponseca details her desire to bring the cuisine to mainstream America, beginning with a ten-plus-year learning process that took her from restaurants to turo-turo shops, and Manhattan to Manila in search of authentic flavors. Starting with "Filipino Food 101," the authors detail the cultural history of Filipino food and the influence of colonialism and regionality on flavors and methods. Sections are divided into Adobo and Kinilaw; Soups; Salads and Vegetables; Noodles and Dumplings; Spice and Burnt Coconut; Tomatoes and Tamales; Fatty, Fried, and Salty; Sweets; and Americana. VERDICT A fine collection for adventurous foodies and home cooks. While some of the recipes may prove challenging, there is something for chefs of all levels. Filled with history and culture, this is a worthy addition to any cookbook collection.--Gricel Dominguez, Florida International Univ. Lib., Miami
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