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Memories of Philippine Kitchens
From the chefs of a popular NYC restaurant, a cookbook celebrating Filipino cuisine’s origins and international influences—includes photos. In the newly revised and updated Memories of Philippine Kitchens, Amy Besa, and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinating—and very personal—look at the cuisine and culture of the Philippines. From adobo to pancit, lumpia to kinilaw, the authors trace the origins of native Filipino foods and the impact of foreign cultures on the cuisine. More than 100 unique recipes, culled from private kitchens and the acclaimed Purple Yam menu, reflect classic dishes as well as contemporary Filipino food. Filled with hundreds of sumptuous photographs and stories from the authors and other notable cooks, this book is a joy to peruse in and out of the kitchen.
Eating Asian America
Examines the ways our conceptions of Asian American food have been shaped Chop suey. Sushi. Curry. Adobo. Kimchi. The deep associations Asians in the United States have with food have become ingrained in the American popular imagination. So much so that contentious notions of ethnic authenticity and authority are marked by and argued around images and ideas of food. Eating Asian America: A Food Studies Reader collects burgeoning new scholarship in Asian American Studies that centers the study of foodways and culinary practices in our understanding of the racialized underpinnings of Asian Americanness. It does so by bringing together twenty scholars from across the disciplinary spectrum to in...
The Gullet
In the last ten years, the Philippines has undergone nothing short of a culinary revolution. At first as an expatriate living in London, then eventually fully immersed in the scene as a writer and critic, Philippine Daily Inquirer’s resident food reviewer chronicles the remarkable transformation of gastronomic backwater into a giddy, opulent, and at times overwhelming foodie scene.
Raising Steaks
In Raising Steaks, Betty Fussell saddles up for a spirited ride across America on the trail of our most iconic food in a celebration of, and an elegy for, a uniquely American Dream.
Rage Baking
The “political cookbook that has the food world buzzing” (Forbes, Editors’ Pick) features 50+ recipes, short essays, interviews, and quotes from some of the best bakers, activists, and outspoken women in our country today. The 2016 election. The January 6th insurrection. Impeachment, twice. The overturning of Roe v. Wade. For many women, baking now has a new meaning. It’s an outlet for expressing our feelings about the current state of American politics and culture. It’s a way to deal with our stress and anxiety, and, yes, rage and fury. Rage Baking offers more than 50 cookie, cake, tart, and pie recipes—with beautiful photography by Jerelle Guy—to help vent these emotions. And...
Filipinos in New York City
After the Spanish-American War in 1898, many Filipinos immigrated to New York City, mostly as students, enrolling at local institutions like Columbia University and New York University. Some arrived via Ellis Island as early as 1915, while Filipino military servicemen and Navy seafarers settled in New York after both World Wars I and II. After the Asian Immigration Act of 1965, many Filipinos came as professionals (e.g., nurses, physicians, and engineers) and formed settlements in various ethnic enclaves throughout the five boroughs of New York. Over the years, Filipinos have contributed significantly to New York arts and culture through Broadway theater, fashion, music, film, comedy, hip-hop, poetry, and dance. Filipino New Yorkers have also been successful entrepreneurs, corporate executives, community leaders, and politicians, and some, sadly, were victims of the 9/11 World Trade Center attacks.
The Breath of a Wok
Award-winning author Grace Young celebrates and demystifies the art of wok cooking for the Western home cook. When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. Grace Young's quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and re...
Coconut Kitchen
From meat to shell, Coconut Kitchen brings you many ways to make appetizers and main dishes absolutely healthy and delicious! Each recipe has been personally selected, tested and retested by the author with you, the reader and home cook, in mind. This cookbook also features coconut-based recipes from the following well-known personalities in the culinary world: Amy Besa and Romy Dorotan, Norma Chikiamco, Pia Lim-Castillo, Elizabeth Ann Quirino, Ige Ramos, Beth Romualdez and Editha C. Singian.
