The Filipino-American Kitchen - by Jennifer M Aranas (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>**Semifinalist in the IACP Cookbook Awards**</b> <p/> In the current jumble of pan-Asian and Nuevo-Latino fusion, Aranas's sensible, solid home cooking stands out. --<b><i>Food & Wine</b></i> <p/>In <i>The Filipino-American Kitchen</i>, Chicago-based chef and teacher Jennifer Aranas introduces the exotic flavors of her ancestral Filipino homeland, taking readers on a gastronomic tour--from sweet and spicy to smoky and tangy--while transforming delicious native recipes into easy-to-make meals. <p/>Even if you're an experienced Filipino cook, you will discover new favorites among this collection of over 100 recipes, which includes everything from appetizers to desserts. The recipes combine traditional Filipino dishes with New World variations, reflecting the author's Filipino-American roots. <p/><b>This book offers innovative interpretations of native recipes, such as: </b><ul><li>Duck Adobo</li><li> Green Papaya and Jicama Salad</li><li> Salmon Kilaw</li><li> Lamb Casoy</li><li>Ambrosia Shortcake</li><li>Crispy Lumpia Egg Rolls</li><li> Hearty Paella</li><li>Pancit Noodles</li><li>Sweet Halo-Halo Sundaes</li></ul> The Basics chapter introduces the building blocks of Filipino cuisine, showing you step-by-step how to create authentic Filipino food. A detailed buying guide leads you through the bustling Asian market, demystifying the flavor essentials--such as coconut, palm vinegar, shrimp paste and calamansi lime--that set the food of the Philippines apart from its Asian neighbors. <p/>With this Filipino cookbook at your side, you can share mouthwatering, homemade Filipino food with your friends and family.<p/><br></br><p><b> About the Author </b></p></br></br>An accomplished chef, restaurateur, teacher, and food writer, <b>Jennifer Aranas</b> was the chef-owner of the nationally acclaimed Rambutan Restaurant, Chicago's first fine dining Filipino eatery. Jennifer started Rambutan with her husband in 1998, after leaving behind her career as a real estate accounting manager to offer upscale Filipino dining to the Filipino community and to introduce the delicious flavors of her native cuisine to a new audience. After selling Rambutan in 2002, Jennifer spends her time as a food writer and a cooking instructor. Her trips to the Philippines allow her to rediscover Filipino culture through inherited family recipes as well as to explore the many regional flavors scattered throughout the Islands. She lives with her husband and daughter in Chicago.
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