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Filipinx: Heritage Recipes from the Diaspora

$40.00

In her debut cookbook, Filipinx: Heritage Recipes from the Diaspora, acclaimed chef and EVERYBODY.WORLD Tool Roll designer, Angela Dimayuga shares the dishes that define home for her. 

Filipinx is a photography and design driven cookbook, filled with 100 recipes, personal storytelling, anchored with historical research and pre-colonial and ancestral acknowledgements. 

Co-author: Angela Dimayuga

Angela Dimayuga is a New York City based chef and multidisciplinary artist. A daughter of Filipino immigrants, and raised in San Francisco's Bay Area, she often works in the ephemeral and impermanent, engaging and producing experiences often in collaboration with other artists, scientists, designers, farmers. A Humanities degree graduate, Angela is a self-taught chef who trained and led world-renowned restaurants like Mission Chinese Food NY where she was   Executive Chef, and with a position made uniquely for her practice, Creative Director for Food & Culture at The Standard Hotels International. She's a contributing writer to NY Times Cooking & Food, host of an experimental cooking show for NTS Radio, associate artist at Performance Space New York, and culinary advisor to the Lower East Side girls club.

Co-author: Ligaya Mishan

Ligaya writes for the New York Times and T magazine. She was a finalist for the National Magazine Awards and the James Beard Awards, and her essays have been selected for the Best American anthologies in Magazine, Food, and Travel Writing. She's the daughter of a Filipino mother and a British father, and grew up in Honolulu, Hawai'i.

Details: 

-Hardcover
-288 pages
-Dimensions: 28.3 x 21.1  x 2.7

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Angela Dimayuga is a New York City based chef, multidisciplinary artist and co-author of, 'Filipinx: Heritage Recipes from the Diaspora'.

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Through 100 deeply personal recipes, Angela puts a spin on classics, delivering a thoughtful and modern guide to an essential cuisine.

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Her debut book tells the story of how she grew up in an immigrant family in northern California, trained in kitchens in New York City, 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

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She champions the food of the Philippines alongside stories of her own experiences growing up in an immigrant family in northern California, and how she came to learn about and love the food of her heritage.

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Exciting, approachable and thoughtfully conceived, these recipes are ready for you to embrace in your kitchen at home.

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Flavor consultant

Angela is a self-taught chef who trained and led world-renowned restaurants like Mission Chinese Food NY where she was Executive Chef, and with a position made uniquely for her practice, Creative Director for Food & Culture at The Standard Hotels International. She's a contributing writer to NY Times Cooking & Food, host of an experimental cooking show for NTS Radio, associate artist at Performance Space New York, and culinary advisor to the Lower East Side girls club.
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Angela's idea for our Contributor Collection was a Recycled Cotton Tool Roll that's portable, durable and elegant.

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'I never liked any knife roll I owned, so I wanted to make my own. Having something beautiful like this forces you to keep your tools extremely clean, and carefully choose where each is stored.'

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'You can wear it over your shoulder and cross-body. I love the ceremonial feeling of wrapping the long tie around the tool roll to enclose,' she says.

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Not just a knife roll for a chef on the go, it's equally functional for musicians, ceramicists—or hobbyists of any description—to safely store and carry their essential tools.