"In the current jumble of pan-Asian and Nuevo-Latino fusion, Aranas's sensible, solid home cooking stands out."—Food & Wine
"For those who know squat about Filipino food (which would be most of us), this book is perfect; it not only provides a ton of great recipes, but it also has a snooze-free intro on the evolution of Filipino cuisine and a cool "buying guide" that demystifies ingredients with descriptions and photos."—Time Out Chicago
"People will recognize the ingredients and flavors. Like taco Tuesdays and spaghetti on Wednesdays, you could have Adobo Thursdays. Think of it as an exotic but familiar twist on moms ' menus everywhere."—East West
About the Author
was the chef and owner of the nationally acclaimed Rambutan Restaurant, Chicago's first fine-dining Filipino eatery. She sold the restaurant in 2002 to focus on her food writing and teaching cooking classes.