FILIPINO food is “the next big thing,” according to Travel Channel’s Bizarre Foods host Andrew Zimmern. It is not really a surprise, considering that Filipino cuisine is slowly but surely injecting doses of its recipes to the appetites of mainstream diners. From fastfood places, restaurants and food trucks, Pinoy food is clearly making its way to American tables.
But for those who wish to bring it to their kitchen, The Adobo Road Cookbook is one of your best guides. Written by Marvin Gapultos, the book is a highly personal take on traditional Filipino cooking. It not only features recipes, but explains flavors, history and influences on the cuisine—from Spain, Mexico, China and the United States.
Marvin’s passion about Filipino food goes beyond than just being a Pinoy. A writer of the celebrated food blog, Burnt Lumpia, he is also the founder of Los Angeles’ first gourmet Filipino food truck, The Manila Machine. A pioneer in the growing popularity of Filipino cuisine, his contemporary take on traditional Filipino food gained him and The Manila Machine a loyal following and critical acclaim in just a short amount of time. Marvin not only developed the menu for his mobile restaurant, but he was also responsible for cooking the food. Marvin’s singular passion and focus on the food of the Philippines has made him a sought-after expert and authority on Filipino cuisine. Since shutting down The Manila Machine in 2011, Marvin spends his time as a food and marketing writer.
In The Adobo Road Cookbook, Marvin interprets traditional Filipino flavors with twists. With nearly 100 recipes, chapters include entertaining food like Filipino bar food, street food, cocktails, a complete section of adobo recipes, desserts and more.
Get a copy of The Adobo Road Cookbook today and capture the heart of Filipino cuisine. The book is available on Amazon.com, Barnes and Noble, Costco stores in California and Omnivore in San Francisco.
**Many thanks to Nerissa R. Silao of NRS Public Relations for her assistance.
(San Francisco July 5, 2013 SF Magazine pg.2)