Also Filipino

75 Regional Dishes I Never Had Growing Up

Angelo Comsti

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About the book: 

Much has been written and reported about what celebrity chef and TV host Andrew Zimmern called the next big thing in America—Filipino food. CNN’s Culinary Journeys has featured different kinds of kinilaw, Bon Appetit magazine has done an ode to our humble halo-halo, and the late great Anthony Bourdain proclaimed our roast pig aka lechon to be the best he has ever had. The world has finally come to know our Adobo, Sinigang, and Sisig, but they have barely scratched the surface.

“Also Filipino” will introduce people—foreigners and locals alike—to other Filipino dishes. Like Cavite’s Calandracas, which was started in wakes where mourners would bring ingredients to include in a noodle soup they would all partake in. Or Pampanga’s Pulutok, named after the sound the chopped pig’s lungs would make when it cooks in the pan.

The author has traveled to different provinces and knocked on people’s doors for traditional recipes the general public may not be familiar with. Many cookbooks have already featured Bulalo, Kare-Kare, and Kaldereta, but never these dishes that are mostly rooted in the culture and lifestyle of the regions they come from. It’s an impressive compilation that will clearly show the country’s diversity, complexity and wide variety in food.


Specifications:
Publication Date: 2019
Language: English
Format: Hardcover 
Pages: 194 pp.
Size: 235 x 184mm.
ISBN: 978-621-95833-8-1 


About the author:
Ever since his foray into food over a decade ago, Angelo Comsti has had his finger in too many pies. Still, he manages to do all of them pretty well. 

He is a food writer, having written for television and various periodicals, both print and digital; and a food and prop stylist, having produced delicious works for magazines, TV, print ads, billboards, and restaurant menus. He was the editor-in-chief of multi-awarded food industry magazine F&B Report and is currently a regular writer for the Philippine Daily Inquirer. He is also a consultant and has food businesses of his own.

Angelo finished professional culinary studies at the Le Cordon Bleu in Sydney, Australia. He has authored four bestselling cookbooks — Home-Made for the Holidays (Marshall Cavendish, 2011), From Our Table to Yours (Marshall Cavendish, 2013), The Filipino Family Cookbook (Marshall Cavendish, 2014), and Fuss-Free Filipino Food (Marshall Cavendish, 2015). He lives in Manila, Philippines.

Follow him on Instagram @fooddudeph