6 cookbooks any modern Filipino kitchen should have
Filipino cookbooks you need to get, stat | Photo by Los Muertos Crew on Pexels
Food is a love language for most Filipinos, whether it’s just the act of eating together and sharing food, down to getting elbows deep in the kitchen to put out dishes full of heart and flavor.
If you or anyone in your circle is a certified foodie or just happens to be the resident cook of the family, these cookbooks by trusted chefs and culinary experts from the Philippines and the diaspora would make perfect additions to the kitchen. Flip through them and learn more about our food culture—and get inspiration for your own future dinner menus in the process.
“Mayumu: Filipino American Desserts Remixed” by Abi Balingit
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Fil-Am baker and blogger Abi Balingit’s rise to prominence came during the pandemic when she sold creative Filipino-inspired desserts packed in pasalubong treat boxes, the proceeds of which were donated to those impacted by the virus. She has since put together a collection of Filipino-American dessert recipes, interspersed with essays on her experiences as a Filipino American, all together in this vibrant and colorful cookbook.
“Mayumu” also made it to The New York Times’ Best Cookbooks of 2023.
“I Am a Filipino: And This is How We Cook” by Miguel Trinidad and Nicole Ponseca
Cover of “I Am a Filipino: And This is How We Cook” posted on Nolisoli
While the iconic NYC Filipino restaurant Maharlika has closed in 2019, this cookbook by chef Trinidad and restaurateur Ponseca document the rich dishes of Filipino cuisine, with all its global influences. The book also talks about the ingredients key to many of our recipes. This book was also a 2019 James Beard Award finalist.
“Kusinera Filipina” by Christina Sunae
Kusinera Filipina by Christina Sunae
Korean-American chef Christina Sunae grew up in Pampanga, so it’s no surprise that most of her gastronomic work involves a blend of all her cultural influences. We get a first-hand taste of this in her eponymous BGC restaurant, Sunae, and her Asian tapas restaurant Apu Nena in Argentina. In her book “Kusinera Filipina,” chef Sunae captures the culture and recipes from various cities and towns across the Philippines.
The cookbook is written in Spanish but is accompanied by stunning photographs by Argentinian photographer Eduardo Torres.
You may also like: Chef Christina Sunae’s Filipino tamales honor its Mesoamerican roots
“Also Filipino” by Angelo Comsti
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Subtitled “75 regional dishes I never had growing up,” the book by cookbook author and Le Cordon Bleu-trained food professional Angelo Comsti takes its readers—Filipinos and foreigners alike—through various Philippine plates, dishes that are just as Filipino as our quintessential adobo or bulalo or kare-kare, but not as widely featured. Comsti traveled across the country and sought out the traditional recipes included in this book, making it more than just a record of how to cook but also of the rich culture and lifestyle in provinces in the Philippines, too.
“Filipinx: Heritage Recipes from the Diaspora” by Angela Dimayuga and Ligaya Mishan
Filipinx by Angela Dimayuga | Photo from Abrams Books
Chef Angela Dimayuga and The New York Times columnist Ligaya Mishan work together in this personal collection of recipes. The cookbook also chronicles Dimayuga’s experiences growing up in an immigrant family in California, moving to New York to train in restaurants and rediscovering her family’s home cooking. The recipes featured in this cookbook are Dimayuga’s takes on the classics.
“Philippine Food, Cooking, & Dining Dictionary” by Edgie Polistico
Those looking to dive deep into learning more about Filipino cuisine should check out this dictionary by author Edgie Polistico. Containing more than 8,000 terms on ingredients, dishes, cooking styles and techniques, and even utensils, the “Philippine Food, Cooking & Dining Dictionary” is one all-important resource any Filipino food lover will appreciate.
You may also like: Edgie Polistico on documenting the history of Philippine cuisine and culture
