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.

By Woldy Reyes

280 pgs.