I Am a Filipino: And This Is How We Cook (Nicole Ponseca, Miguel Trinidad) Hollywood to pickles and fermentation

to pickles and fermentation

with daily special card stapled to front cover interior

VT: Charles Tuttle

restaurants rose to feed the hungry and lead the recovery

Intended for the home cook as well as the kitchen professional

I Am a Filipino: And This Is How We Cook (Nicole Ponseca, Miguel Trinidad) Hollywood to pickles and fermentationNamed a Best Cookbook of the Year by The New Yorker, Boston Globe, Chicago Tribune, Los Angeles Times, New York Times Book Review, Houston Chronicle, Food52, PopSugar, and more Filipino food is having its moment. Sour, sweet, funky, fatty, bright, rich, tangy, boldno wonder adventurous eaters consider Filipino food the next big thing (Vogue declares it the next great American cuisine). Filipinos are the second largest Asian population in America, and