Yes, it’s true, after releasing What the Heck is Filipino Food to the world five years ago, I have another surprise cookbook project out!
To give you a little background, a few years back, I was asked to be one of the co-authors of THE NEW FILIPINO KITCHEN. I still recall that very moment in time, I was walking to a client appointment when an email popped up in my inbox from Jacqueline Chio-Lauri (the brilliant founder & editor). I literally stopped and pulled into a bookstore (how ironic!) to read it properly. I knew it right then and there that it was going to be something uniquely special, filled with so much heart as Jacqueline described the book as part anthology, part cookbook – something that was missing in this landscape for Filipino food. I’ve championed the cuisine across so many platforms over the years but this book is all about UNITY; that together as a collective group, we can share our stories and open our hearts to the reader.
Some time later, Jacqueline had a breakthrough, we not only got one offer but two offers to publish the book (!) and ended up going with Agate Surrey whose books have sold more than 1 million copies in total, with authors ranging from Food Network stars and James Beard Award winners to former food editors and contributors to the Associated Press, Wall Street Journal, and Chicago Tribune. Jacqueline is literally, a boss. I then imagined my future self flicking through the pages going from emotion to emotion, laughing and crying at the same time, as I read through all the memories and personal stories from fellow cooks that filled the pages.
Fast forward to 2018, the book hit #1 on Amazon’s New Releases in April and is finally out as of September 18!
You know you’ve made it when the director of your fav Netflix show – Chefs Table – and foodie legend Dianne Jacob (Will Write for Food) gives your new book you’ve coauthored glowing reviews!!
“Beautifully written for anyone who loves a good tale and good food.”
Dianne Jacob, author of Will Write for Food
“An engrossing, page-turner of a cookbook. If you can even call it a cookbook?it’s more of a short story collection with delicious, addictive recipes. You can find everything that makes food so special: the connection between family and the dinner table, tradition and innovation, and preserving cultural identity in a world that’s increasingly homogenized. It makes me hungry.” Brian McGinn, director & executive producer of Netflix’, Chef’s Table
“You don’t have to be Filipino to appreciate what these writers discover about their native cuisine and, in turn, themselves.” Janet Rausa Fuller, two-time James Beard Journalism Award finalist
“A wonderful multilayered answer to the question ‘What is Filipino food?’ and an invitation to everyone to get cooking.” —Naomi Duguid, author of James Beard Award–winning Taste of Persia
“An amazing anthology of dishes that will suit any occasion and certainly have your guests cheering.” Cathal Armstrong, award-winning chef, restaurateur, and author of My Irish Table
“Contributors’ entrancing essays about work, life, and love of their heritage are not to be missed . . . A gentle, inspiring, and exciting introduction to a savory world still new to many U.S. readers.” Booklist, starred review
Other reviews are also pouring in from key trade publications like Publishers Weekly and fellow cookbook authors.
THE NEW FILIPINO KITCHEN, an anthology of Filipino stories and recipes publishes this month! Pre-order your copy today at a 35% discount: https://www.amazon.com/New-Filipino-Kitchen-Stories-Recipes/dp/157284258X
Excited!!!!!
