In her debut cookbook, acclaimed chef Angela Dimayuga shares her passion for Filipino food with home cooks.
Angela Dimayuga is a chef, creative, and cultural
tastemaker. She has been named to Zagat’s 30 Under 30 list, honored
as a James Beard Rising Star Chef finalist, and awarded Best Chef
by New York magazine. Born in northern California to immigrant
Filipino parents, she gained renown as the executive chef of
Mission Chinese Food in New York and as the creative director of
food and culture for the Standard Hotels worldwide. Based in New
York, she is an associate artist and culinary curator at
Performance Space New York, the culinary advisor to the Lower East
Side Girls Club, and an advocate for marginalized voices.
Ligaya Mishan writes for the New YorkTimes and T magazine. A
finalist for the National Magazine Awards and the James Beard
Awards, she has also written for the New York Review of Books and
The New Yorker, and her essays have been selected for the Best
American anthologies in Magazine, Food, and Travel Writing. The
daughter of a Filipino mother and a British father, she grew up in
Honolulu, Hawai'i.
“This cookbook by superstars Angela Dimayuga and Ligaya Mishan is a
contemplation on what it means to be Filipinx through food. The
recipes are inviting and easy to follow, while the narrative merits
a book unto itself. The whole is a dinner party, full of delicious
food, interesting people, and compelling stories that describe a
proud, diverse, and inclusive community. This is a book you’ll want
to devour whole.”
*Michelin-starred chef and author of Solo*
“Filipinx is the story of the daughter of immigrants who doesn’t
feel the need to assimilate into America, but rather celebrates her
roots and culture in their full richness—that is her contribution
to being an American. Strong, thoughtful, and to the point, all
while stylistically challenging what a ‘cookbook’ can be.”
*fashion designer and co-founder of Opening Ceremony*
“Reading Filipinx both filled me with longing and satisfied hungers
I’d almost forgotten how to access. I returned home in its pages—to
memories of pork chops in the turbo broiler, rice grains on the
bottom of tube socks, the crinkling of wrappers around Food for the
Gods. Angela Dimayuga and Ligaya Mishan have created an essential
document for the next generation of the Filipinx diaspora and a
beautiful guide for anyone who thinks of food the way Filipinos
do—as a humble, extravagant expression of communal love.”
*New Yorker staff writer and author of Trick Mirror*
“If you want to understand the arc of Filipino food, realize its
connection to other cuisines, and craft splendid flavors, Filipinx
delivers. Angela Dimayuga and Ligaya Mishan packed the pages with
tender remembrances, careful research, and smart recipes. Anyone
interested in Asian cuisines should have this book.”
*author of The Pho Cookbook and Into the Vietnamese Kitchen*
“Whether the subject is spicy banana ketchup, rice cake roasted in
banana leaves, or the Filipino community Dimayuga found while once
stranded in the Caymans, the combination of personal connection and
deep culinary knowledge proves unbeatable. She includes recipes for
adobo with chicken, pork, and squid, alongside one for Spam.
Instructions are meticulous and ingenious: chicken to be fried in
the style of the Philippine chain Max’s is propped on a can
overnight to air-dry for crisper results, while eggplant are
charred then dredged in beaten egg and fried. Robust flavors
abound, notably in a chicken and rice porridge that’s topped with
soy-cured egg yolks. Meanwhile, contributions from the likes of
trans activist Geena Rocero and “flavor scientist” Arielle Johnson
enrich and entertain. Those ready to take the plunge into Filipino
cooking will find endless inspiration and heart here.”
*Publishers Weekly STARRED review*
“A cookbook can be anthropology, artwork, prose poem, kitchen
manual, manifesto or memoir. Occasionally a title hits all those
marks, and FILIPINX: Heritage Recipes From the Diaspora (Abrams,
$40), by Angela Dimayuga and Ligaya Mishan — a playful, inventive
celebration of the funky, tangy, salty flavors of Filipino American
cooking — is one of them. Put a copy of “Filipinx” on a low table
and you’ll find small children gawking at photographs that somehow
manage to be mischievous, edgy and appetizing at once. A whole
fried fish swims across a retro plate. A slab of daffodil-yellow
chiffon cake reclines on a bed of dewy dust-pink roses. Halo halo
soars above the rim of a glass, an extravaganza of purple ice
cream, inky sweet adzuki beans, electric-green palm seeds, a single
rectangle of satiny beige flan. Exciting though it is to look at,
“Filipinx” is even more fun to read. Dimayuga, who opened New York
City’s Mission Chinese Food, and Mishan, who writes for this
newspaper, excel at sensuous, funny descriptions.”
*The New York Times*
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