It’s #FilipinoFriday cookbook edition.
As you may or may not know, I am Filipina-American. I learned how to cook Filipino food as a child and am still learning how to cook many Filipino dishes.
Here’s a roundup of the Filipino cookbooks I reference as I develop my own recipes:
The Philippine Cookbook by Reynaldo Alejandro is just as old as I am. My mom used this as I was growing up, and I refer back to it for the Philippine classics. You gotta use your imagination with this one – it’s just black and white with no photos. This is her original copy, and I asked her to give it to me so it could stay in my collection.
Authentic Recipes from the Philippines is another of Reynaldo’s books with great photos.
Memories of Philippine Kitchens by Purple Yam NYC’s Amy Besa & Romy Dorotan. Being a Fil-Am I thought it was interesting to learn more about the Philippine cuisine and how different regions use the ingredients they have in their cooking.
Cook Real Hawai’i was published this year by Chef Sheldon Simeon. There are tons of recipes I can’t wait to cook like Filipino Okra Salad and his versions of pork adobo and Tortang Talong (Filipino eggplant omelet). I remember watching an IG Live session a month or 2 ago with him and Chef Dale Talde talking about Filipino food and “sawsawan.” Yes, you need sawsawan with Filipino food.
Asian-American: Proudly Inauthentic Recipes From The Philippines To Brooklyn by @daletalde. Dale says he’s “an American chef who just happens to be Filipino.” You’ll find twists on Filipino dishes like Filipino Sausage Sliders, Spicy Green Mango Salad, and Short Rib Kare-Kare.
What Filipino cookbooks do you own?
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