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Nicole Ponseca

I Am a Filipino: And This Is How We Cook Hardcover – Illustrated, November 13, 2018

by Nicole Ponseca (Author), Miguel Trinidad (Author)

4.7 691 ratings

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2019 James Beard Award Finalist

Named 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

To eat—and cook—like a Filipino involves puckeringly sour adobos with meat so tender you can cut it with a fork, national favorites like kare kare (oxtail stew) and kinilaw (fresh seafood cured in vinegar), Chinese-influenced pansit (noodles), tamales by way of early Mexican immigrants, and Arab-inflected fare, with its layered spicy stews and flavors of burnt coconut. But it also entails beloved street snacks like ukoy (fritters) and empanadas and the array of sweets and treats called meryenda. Dishes reflect the influence and ingredients of the Spaniards and Americans, among others, who came to the islands, but Filipinos turned the food into their own unique and captivating cuisine. Filled with riotously bold and bright photographs, I Am a Filipino is like a classic kamayan dinner—one long festive table piled high with food. Just dig in!

Print length

304 pages
Language

English
Publisher

Artisan
Publication date

November 13, 2018
Dimensions

7.75 x 1.08 x 10.75 inches
ISBN-10

1579657672
ISBN-13

978-1579657673
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Editorial Reviews

Review

“Extraordinary. . . . I Am A Filipino is not only a guide on how to cook like a Filipino; it is also a guide through the Philippines, its history, and its culture.”
—Saveur

“An exuberant gastronomic manifesto. . . . A brilliant cookbook that doubles as an important work of cultural scholarship.”
—The New Yorker, The Best Food Books of 2018

“A deeply researched and important work.”
—Chicago Tribune, Our 10 favorite cookbooks of 2018

“I cracked open this book knowing very little about Filipino food, and now it’s all I can think about. That’s the power of a good cookbook: It can take a cuisine that’s unfamiliar and—through storytelling, technical education, gorgeous photography and killer recipes—transform it into a passion.
—Houston Chronicle, The Best Cookbooks of 2018

“Recipes run the gamut from comforting. . . to piquant . . . [to] haunting.”
—The New York Times, Best Cookbooks of Fall 2018

“Part cookbook, part manifesto, Nicole Ponseca wants to change the conversation around Filipino food. For Filipino readers, the book is a statement of pride in Filipino identity and culinary heritage and for those still learning about the cuisine, the book is an excellent course in the flavors that ground it and how to bring them into your home. For the latter group, don’t skip the book’s Filipino 101, which grounds cooks in the essential methods and ingredients of this complex and intensely flavorful cuisine.”
—Food Wine, The Best Cookbooks Coming Out This Fall

“A great guide to both the subtleties and history of the food, and the dishes themselves. From pancit and adobo to chorizo burgers and jackfruit ice cream, this book demonstrates the delicious mash-up of recipes that define the vibrant cuisine.”
—Los Angeles Times

“This cookbook offers modern Filipino recipes that capture the bright, tangy, savory, and spice essence of the country's food, which reflects an array of influences from Chinese, to Middle Eastern, to Spanish, Mexican, and even American. Learn to make fried street snacks like ukoy, tender adobos, and bright seafood.”
—Epicurious

“Vividly written and photographed, I Am A Filipino and This Is How We Cook is more than a cookbook. It’s a passageway into a misunderstood cuisine as complex as its country’s turbulent history, whose time in the spotlight has finally come.”
—Atlanta Journal-Constitution

About the Author

Nicole Ponseca is the founder and creative director of Maharlika and Jeepney restaurants in New York City. A native of San Diego, Ponseca moved to New York to pursue a career in advertising but found her true calling upon discovering a lack of authentic Filipino food in the city and deciding to do something about it. Together with chef Miguel Trinidad, she opened Maharlika in 2011 and Jeepney one year later. Ponseca is also a motivational speaker for young Filipino adults and an active fund-raiser for charities in the Philippines. Both authors live in New York City. Find them on Instagram @nicoleponseca and @chefmigsnyc.

Product details

Publisher ‏ : ‎ Artisan; Illustrated edition (November 13, 2018)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 1579657672
ISBN-13 ‏ : ‎ 978-1579657673
Item Weight ‏ : ‎ 3.04 pounds
Dimensions ‏ : ‎ 7.75 x 1.08 x 10.75 inches

Best Sellers Rank: #33,018 in Books (See Top 100 in Books)
- #3 in Pacific Rim Cooking, Food & Wine
- #7 in Southeast Asian Cooking, Food & Wine
- #272 in Celebrity & TV Show Cookbooks

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4.7 691 ratings

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Penny

Great gift

Reviewed in the United States 🇺🇸 on April 30, 2023

Verified Purchase

Purchased for na dear friend who has been living in US for a decade. As a Filipino, she was so inspired by this book and couldn't wait to start cooking for us. She shared that the recipes are as authentic as her home life in Asia.

Helpful

vivid_blue

A thoughtful cultural and culinary overview of the Philippines

Reviewed in the United States 🇺🇸 on January 2, 2019

Verified Purchase

A thoughtful overview of the many cultures throughout the Philippines, seen thru a culinary lens. It’s also a very solid compilation of dishes that are truly everyday fare, not just party dishes. I gave this to a relative who is married to a non-Filipino, and also requested it for my birthday, so that non-Filipino family members might get a glimpse of the many influences that permeate Filipino society and cuisine, and how they have been transformed into something unique.

Observations:

- I wish the beautiful photos had more captions. I recognize many of the scenes and items, but non-Filipinos may not, and would thus miss out on some of the rich context. I’d also love to know who these anonymous cooks or diners are! (Like the lovely lady on p.10, or the hardworking IUD vendor on p.244.) And down the road some of the photos might well become a historical record, as places change and grow.

- I wish someone truly bilingual (in Tagalog and English; possibly even fluent in other Philippine languages) would edit the non-English terms. E.g. The use of the modifier -ng is inconsistent ("afritada manok" - which sounds like barok Tagalog - followed by "rellenong manok"), and not clearly understood (ref. p. 52: -ng does not always mean “of”, for example, "adobong puti" does not mean the adobo is MADE OF white. Rather, -ng here is an adjectival linker, describing the dish as a white adobo.)

- Other notes: clay pot = palayOk, not palayAk. The accent in “pancit”/pansit is on the last syllable, not on the first. Similarly with “maalat” (mah-AH-laht). Minor quibbles in what is an ambitious and well-executed volume, but it disrupts the experience for someone who actually speaks the language. Editing for fluency would make this an even more impressive book.

- I was a little surprised by the title of one of the recipes - it’s not every day one comes across a dish that is called the C-word! It’s rather vulgar and I wouldn’t want to read this aloud to my mother. ;)

- I wanted even more cultural exploration - for instance, “atsara” is clearly related to Hindi achar/aachar.

- Would love to see a follow-up to this, featuring menus grouped by occasion (breakfast, lunch; holiday dishes) to provide even more of a sense of what dishes are normally served together (e.g. KBL and laswa, with a side dish of tomatoes and pounded ginger; or, rellenong manok, ham, beef tongue, and fruit salad for a Christmas meal).

Really a wonderful in-depth look at an archipelago with a dense history. Bravo Nicole Ponseca and Miguel Trinidad!

54 people found this helpful

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Kaitlyn Morar

A masterclass in Filipino food

Reviewed in the United States 🇺🇸 on October 20, 2021

Verified Purchase

I will readily admit that while I had eaten Filipino food growing up in Los Angeles, I had never fully appreciated the great variety of foods and cultures that make up the 7000 plus islands of the Philippines. I have made some great abobo from this book, fried chicken and waffles, and blacked coconut chicken that was all really delicious. I did have to seek out a Filipino store (there are a couple in Queens so this wasn’t a huge mission) to find ingredients like Ube, but I did find that the vinegars and banana ketchup were found at my local Asian grocery. Some recipes can be made without seeking out the speciality store but if there is one ingredient to get it would be the cane vinegar, otherwise most ingredients could be pretty readily sourced.

3 people found this helpful

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Libay

Authentic!

Reviewed in the United States 🇺🇸 on June 14, 2019

Verified Purchase

Best Filipino cookbook I’ve ever bought. I am Filipino-American. I did not grow up learning how to cook Filipino food but I did grow up eating it. My mom lives far away from us and she doesn’t write down her recipes so when she emails me her recipes, of course, they don’t turn out like hers. I’ve had some success with some food blogs but I like this one better. I’ve been collecting and discarding Filipino cookbooks since college. This book is more authentic, more everyday kitchen friendly and less region specific. My parents are from Manila and I’m used to more mainstream versions of dishes. I’m actually recommending and probably buying this book to give as gifts to my relatives who also grew up in the States and don’t know how to cook Filipino food. It’s a great way to share the culture with our kids and friends. My husband’s family have asked me to cook Filipino food for them and this is the first Filipino cookbook that I feel I could cook from for them.

17 people found this helpful

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Gauss

Impressed so far

Reviewed in the United States 🇺🇸 on May 31, 2021

Verified Purchase

Some ingredients may not be easy to locate but I have been impressed with the recipes I have cooked so far. My initial reaction was that the quantity of vinegar called for was insane but much of the acidity cooks out. My 8 year old smelled the chicken & pork adobo and asked "Dad, are we eating takeout" ... which is a big compliment for him!!

7 people found this helpful

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MSJCL

Overall a good book to have...

Reviewed in the United States 🇺🇸 on February 11, 2019

Verified Purchase

I loved that so much research was done on the history of how food began and evolved to be our own. Such a good learning material! One thing that really disappointed me though was the first recipe in the book, kare-kare... an iconic Filipino trademark, had Cabernet Sauvignon?!? I totally understand that this may be a version that their family made but for a book introducing typical/ traditional Filipino food, the first recipe should at least be typical. Or at least a small note indicating that the Cabernet was your twist on the recipe. Having eaten Kare all my life and I have even asked my parents and grandparents if there was ever Red wine in any of their Kare or have heard of it, their reaction was just confused facial reactions of Why? Wine was not a traditional ingredient in typical Filipino cuisine because most people didn’t have access to Cabernet Sauvignon.
Overall, the book is beautiful, loved the pictures and the history behind the recipes. I just wish that when a recipe is modernized, it should be noted, so readers who are new to this cuisine will know that this may not be what the typical dish would look and taste like.

136 people found this helpful

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Anastasia

Not a complete guide...

Reviewed in the United States 🇺🇸 on August 13, 2022

Verified Purchase

Bought specifically to cook my husband's favourite cassava cake. And guess what? Yes, there is no cassava cake/cassava bibingka recipes. Dissapointing:(

4 people found this helpful

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Amazon Customer

great cook book

Reviewed in Canada 🇨🇦 on November 22, 2020

Verified Purchase

hi
this a great cook book , easy to follow
all the food i made turned out great
Dave

Carol Couchie

The person I bought this for just loves it !

Reviewed in Canada 🇨🇦 on January 29, 2022

Verified Purchase

I bought this for my Neice and nephew and they both loved it !!

Antonio Martin

Fantastic!

Reviewed in Canada 🇨🇦 on October 29, 2019

Verified Purchase

An excellent Filipino cookbook that brings back memories of flavor!
You easily get lost in its pages as it brings you on a culinary journey through the Filipino palate.

LP

Schönes Buch aber nicht authentisch

Reviewed in Germany 🇩🇪 on March 16, 2021

Verified Purchase

Schönes Buch mit einer netten Geschichte und wunderschönen Bilder. Aber leider sind die Rezepte nicht authentisch genug. Ich hab das Gefühl der Autor und die Autorin haben mehr mit den Rezepten experimentiert und zusätzliche Zutaten und andere Zubereitungarten dazu gefügt. Fürs Bücherregal schön zum nachmachen nehme ich mir doch ein anderes philippinisches Kochbuch.

One person found this helpful

Translate review to English

Janelle

Amazing recipes! The book was already damaged when it arrived :(

Reviewed in Canada 🇨🇦 on September 17, 2019

Verified Purchase

Love the book! Super happy with the purchase except for the fact that the book was damaged on the inside when it arrived.

See all reviews

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