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.
"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
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