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At home, his family ate adobo with rice, gathered in the kitchen to roll lumpia, and roasted a whole goat in the backyard to make kalderetang kambing (celebratory goat stew). At school, all he wanted was Lunchables and Flamin' Hot Cheetos. It wasn't until he discovered the power of food as a means of connection--to strangers and friends, to his heritage, and even to himself--that he began cooking in earnest and sharing his story through the dishes he made. His signature style, now beloved by his catering clients in New York City and beyond, highlights classic Filipino food but with a focus on local, seasonal produce and artful presentation. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eIn the Kusina\u003c\/i\u003e is Woldy's story told through a collection of vibrant, vegetable-forward recipes and his distinct lens as a queer Filipino American. 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A section covering foundational sauces and pantry items--such as Coconut Hot Sauce, Miso Mushroom Bagoong, and Sweet and Spicy Banana Ketchup--rounds out the offering and makes it easy to begin experimenting with Filipino flavors. \u003cp\u003e\u003c\/p\u003e Brimming with gorgeously stylish photos of food that's as lovely to look at as it is to eat, this is more than just a carefully curated selection of recipes. \u003ci\u003eIn the Kusina\u003c\/i\u003e is a joyful story told in Woldy's charming voice, a love letter to Filipino food, and, most of all, a cookbook filled with delicious recipes that you'll turn to again and again. \u003cp\u003e\u003c\/p\u003eUNIQUE TAKE ON FILIPINO CUISINE: Woldy's approach to Filipino food is light, fresh, and uniquely his own. 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Perfect for gift-giving or displaying on a cookbook shelf, kitchen island, or coffee table. \u003cp\u003e\u003c\/p\u003ePerfect for: \u003cul\u003e\n\u003cli\u003e Fans of Asian cuisine, including the food of the Philippines \u003c\/li\u003e\n\u003cli\u003e Curious home cooks who love trying new recipes \u003c\/li\u003e\n\u003cli\u003e Filipino Americans eager to enjoy dishes they grew up with in a more veggie-forward way \u003c\/li\u003e\n\u003cli\u003e Eco-conscious eaters looking to incorporate more plant-based meals into their diet \u003c\/li\u003e\n\u003cli\u003e Birthday, wedding, or housewarming present for food lovers \u003c\/li\u003e\n\u003c\/ul\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 179722784X\u003cbr\u003eISBN-13: 9781797227849\u003cbr\u003eAuthor: Reyes, Woldy, Emura, Fujio, N\/A\u003cbr\u003ePublisher: Chronicle Books\u003cbr\u003e\n\u003c\/div\u003e","brand":"Chronicle Books","offers":[{"title":"HardCover (Apr 2025)","offer_id":45657351258309,"sku":"9781797227849","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781797227849.jpg?v=1768891160"},{"product_id":"i-am-a-filipino-and-this-is-how-we-cook","title":"I Am a Filipino: And This Is How We Cook","description":"\u003cb\u003eEat and cook like a Filipino with this tantalizing cookbook filled with traditional recipes.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e 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. These dishes and more 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 cuisine. \u003cp\u003e\u003c\/p\u003e Filled with bold and bright photographs, \u003ci\u003e I Am a Filipino\u003c\/i\u003e is like a classic Kamayan dinner--one long festive table piled high with food. 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