In the Kusina
My Seasonal Filipino Cooking
Seiten
2025
Chronicle Books (Verlag)
978-1-7972-2784-9 (ISBN)
Chronicle Books (Verlag)
978-1-7972-2784-9 (ISBN)
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A brightly flavorful, artfully presented celebration of chef and tastemaker Woldy Reyes’ heritage, featuring more than 100 recipes for classic Filipino dishes updated to be lighter, fresher, and vegetable-forward.Growing up in Southern California as a first-generation Filipino American, Woldy Reyes felt like an outsider, always straddling two worlds. 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.
In the Kusina is Woldy’s story told through a collection of vibrant, vegetable-forward recipes and his distinct lens as a queer Filipino American. These aren’t your lola’s traditional dishes; here, Filipino tastes and techniques are reimagined for a new generation of home cooks, resulting in a trove of elegant and boldly flavorful recipes organized by season, including:
Garlic Furikake Rice with Fried Egg
Purple Daikon, Coconut Labneh, and Peanut Salsa Toast
Oyster Mushroom Skewers with Mushroom BBQ Sauce
Roasted Brussels Sprouts with Miso Tahini and Pomegranate Seeds
Decadent hot and cold drinks, luscious desserts, and much more
Featuring inspired combinations of texture, technique, and flavor, these recipes are uncomplicated yet taste complex. A section covering foundational sauces and pantry items—such as Coconut Hot Sauce, Peanut Salsa, and Seedy Chili Oil—rounds out the offering and makes it easy to begin experimenting with Filipino flavors.
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. In the Kusina is a joyful story told in Woldy’s charming voice, a love letter to Filipino food, and, most of all, a cooking reference filled with delicious recipes that you’ll turn to again and again.Perfect for:
Fans of Asian cuisine, including the food of the Philippines
Curious home cooks who love trying new recipes
Filipino Americans eager to enjoy dishes they grew up with in a more veggie-forward way
Eco-conscious eaters looking to incorporate more plant-based meals into their diet
Birthday, wedding, or housewarming present for food lovers
In the Kusina is Woldy’s story told through a collection of vibrant, vegetable-forward recipes and his distinct lens as a queer Filipino American. These aren’t your lola’s traditional dishes; here, Filipino tastes and techniques are reimagined for a new generation of home cooks, resulting in a trove of elegant and boldly flavorful recipes organized by season, including:
Garlic Furikake Rice with Fried Egg
Purple Daikon, Coconut Labneh, and Peanut Salsa Toast
Oyster Mushroom Skewers with Mushroom BBQ Sauce
Roasted Brussels Sprouts with Miso Tahini and Pomegranate Seeds
Decadent hot and cold drinks, luscious desserts, and much more
Featuring inspired combinations of texture, technique, and flavor, these recipes are uncomplicated yet taste complex. A section covering foundational sauces and pantry items—such as Coconut Hot Sauce, Peanut Salsa, and Seedy Chili Oil—rounds out the offering and makes it easy to begin experimenting with Filipino flavors.
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. In the Kusina is a joyful story told in Woldy’s charming voice, a love letter to Filipino food, and, most of all, a cooking reference filled with delicious recipes that you’ll turn to again and again.Perfect for:
Fans of Asian cuisine, including the food of the Philippines
Curious home cooks who love trying new recipes
Filipino Americans eager to enjoy dishes they grew up with in a more veggie-forward way
Eco-conscious eaters looking to incorporate more plant-based meals into their diet
Birthday, wedding, or housewarming present for food lovers
Woldy Reyes is a chef, tastemaker, and the founder of the boutique catering company Woldy Kusina, based in Brooklyn. Recognized as one of New York City’s top chefs, Woldy has been featured in Vogue, Bon Appétit, The New Yorker, goop, and Food & Wine, and has worked with brands including J.Crew, West Elm, Saie, and Well+Good. As a first-generation Filipino American, Woldy infuses contemporary dishes with vibrant flavors and colors inspired by his roots. He splits his time between Brooklyn and upstate New York.
| Erscheint lt. Verlag | 8.5.2025 |
|---|---|
| Verlagsort | San Francisco |
| Sprache | englisch |
| Maße | 184 x 254 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 1-7972-2784-X / 179722784X |
| ISBN-13 | 978-1-7972-2784-9 / 9781797227849 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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