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"Marvin stays true to his mission of nurturing the growth of Filipino food in America. He presents its history and promise, all seasoned with his personal stories and humor. This is for anyone interested in Asian cooking."
-Andrea Nguyen, author of Into the Vietnamese Kitchen and Asian Tofu
"This book is a clear testament that our traditional food has been kept alive, connecting generations of Filipinos and Filipino food lovers everywhere."
-Claude Tayag, artist, designer, chef, and author of Linamnam
"Marvin's recipes are fresh and playful, and his words shine with the signature whimsical style that makes his Burnt Lumpia blog such a hit."
-Pat Tanumihardja, food writer and author of The Asian Grandmothers Cookbook
"Marvin's deep knowledge and intense passion for Filipino cuisine are evident throughout this book. I love the scrumptious and inspiring recipes presented here--new frontiers to explore for those who love Asian cooking."
-Bee Yinn Low, author of Easy Chinese Recipes
"Some favorite new cookbooks (or at least new to me) have been the Adobo Road Cookbook by Marvin Gapultos, who performs the not-inconsiderable feat of making Filipino cooking delicious..."
-Jonathan Gold, Los Angeles Times
"Now rice pudding recipes are as common as golden poppies carpeting a California hillside, but I was delighted to find Marvin Gapultous's Filipino champorado (chocolate and coffee rice pudding) in his new cookbook, The Adobo Road Cookbook—A Filipino Food Journey—From Food Blog, To Food Truck, And Beyond. If you didn't know already, Marvin is the voice behind the very entertaining Burnt Lumpia blog. And if you haven't visited his blog, you should!" —The Christian Science Monitor
"If this creative take on an Ilocano classic is any indication of the quality of content tucked between the pages of The Adobo Road Cookbook, then I'll be coming back to this cookbook for further inspiration with fervor, and you should follow suit"—YumSugar.com
"Nose-to-tail cooking, funky fermented ingredients and pickled—everything. Filipino food has all the trappings of the next big 'it-cuisine' in the United States restaurant scene. Yet unlike Korean, Thai or Vietnamese food, most Americans would probably be hard-pressed to name or describe even one Filipino dish. Marvin Gapultos is on a mission to change all that with his new cookbook The Adobo Road Cookbook. …His food truck experiment [Manila Machine] lasted less than a year but made a major impact on the local restaurant scene. Its closure devastated loyal fans which is why Gapultos' new cookbook will seem like a lifeline to Angelenos still grieving the loss two years later."—Huffington Post
"Here's one way to light up a weeknight meal—and possibly smoke up your kitchen: A small amount of flambeed bourbon lends a certain and definite something to the pan sauce for this stove–top steak. The fiery technique burns off just enough of the liquor's edge while leaving behind complex flavor."—Washington Post
"But the most interesting creations happen when Gapultos explores the dense multiethnic heritage of the Philippines, as well as that of his own family. Using adobo, an essential vinegar sauce influenced by both Spain and China, Gapultos features both a classic pork belly-and-pineapple adobo, and a new-wave chicken adobo potpie. It's a delectable way of paying homage and looking forward at the same time."—TastingTable.com
"Rather than exotic and difficult, the recipes are surprisingly easy. To help those tackling Filipino food for the first time, Gapultos provides a guide to ingredients and utensils that includes photos and brand names. The cover shows the carabao wings, a tongue-in-cheek variation on buffalo wings (carabao is the Filipino water buffalo). Like the other photos in the book, it's professional and attractive. And, surprise, Gapultos took the photos himself, although he had to master a complex camera and learn food styling from scratch. He's done so well, you practically want to eat the page with the photo of his oven-baked sweet potato fries."—LA Weekly
"This ain't yo Grandma's meatloaf, it's much better. Created by Marvin Gapultos, mastermind behind the Filipino food blog, Burnt Lumpia, this recipe can be found in his new cookbook, The Adobo Road Cookbook: A Filipino Food Journey-From Food Blog, to Food Truck, and Beyond."—FoodBeast.com
"Marvin Gapultos, the L.A. local exploring Filipino food through his blog, Burnt Lumpia, and in a brief stint from his lauded food truck, The Manila Machine, released a cookbook yesterday called The Adobo Road Cookbook. The product of two years of hard work, with the intention of preserving family and roadside recipes, Adobo Road offers 99 recipes broken down into starters and bar snacks, noodles and soups, authentic and modern entrees including sinigang, lumpia, and pinakbet, as well as an assortment of adobos, vintage cocktails, and sweet stuff."—Grub Street Los Angeles
This is a very colorful book full of lovely pictures and decent recipes. however it just seemed like it was lacking something...more variety of recipes I suppose.Published 1 month ago by FL-Gal
I was born in the Philippines (left there as a baby to come to the US), and grew up with a mom who is a great cook of traditional Filipino food. Read morePublished 2 months ago by ahammerquilts