In her debut cookbook Filipinx, acclaimed and award-winning chef Angela Dimayuga shares her passion for Filipino food with home cooks, cowritten with food writer Ligaya Mishan.

Filipinx offers 100 deeply personal recipes—many of them dishes that define home for Angela Dimayuga and the more than four million people of Filipino descent in the United States. The book tells the story of how Dimayuga grew up in an immigrant family in Northern California, trained in restaurant kitchens in New York City—learning to make everything from bistro fare to Asian American cuisine—then returned to her roots, discovering in her family’s home cooking the same intense attention to detail and technique she’d found in fine dining.

In this book, Dimayuga puts a fresh spin on classics: adobo, perhaps the Filipino dish best known outside the Philippines, is traditionally built on a trinity of soy sauce, vinegar, and garlic—all pantry staples—but add coconut milk, vinegar, and oil, and it turns lush and silky; ribeye steaks bring extra richness to bistek, gilded with butter and a bright splash of lemon and orange juice. These are the punches of flavor and inspired recipes that home cooks have been longing for. You’ll find recipes such as:

• Coconut Milk Chicken Adobo
• Oxtail Peanut Stew
• Sinigang: Sour Tamarind Broth with Pork and Vegetables
• Filipino Spaghetti
• Homemade Longganisa

A modern, welcoming resource for this essential cuisine, Filipinx shares exciting and approachable recipes everyone will wholeheartedly embrace in their own kitchens.

“The recipes are inviting and easy to follow, while the narrative merits a book unto itself. The whole is a dinner party, full of delicious food, interesting people, and compelling stories that describe a proud, diverse, and inclusive community. This is a book you’ll want to devour whole.” —Anita Lo, Michelin-starred chef and author of Solo

Includes Color Photographs

Angela Dimayuga is a chef, creative, and cultural tastemaker. She has been named to Zagat’s 30 Under 30 list, honored as a James Beard Rising Star Chef finalist, and awarded Best Chef by New York magazine. Born in northern California to immigrant Filipino parents, she gained renown as the executive chef of Mission Chinese Food in New York and as the creative director of food and culture for the Standard Hotels worldwide. Based in New York, she is an associate artist and culinary curator at Performance Space New York, the culinary advisor to the Lower East Side Girls Club, and an advocate for marginalized voices.
Ligaya Mishan writes for the New YorkTimes and T magazine. A finalist for the National Magazine Awards and the James Beard Awards, she has also written for the New York Review of Books and The New Yorker, and her essays have been selected for the Best American anthologies in Magazine, Food, and Travel Writing. The daughter of a Filipino mother and a British father, she grew up in Honolulu, Hawai'i.