Filipinx is a photography and design driven cookbook, filled with 100 recipes, personal storytelling, anchored with historical research and pre-colonial and ancestral acknowledgements.
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.
-Dimensions: 28.3 x 21.1 x 2.7