The late great Anthony Bourdain once proclaimed Filipino roast pig aka "lechon" to be the best he has ever had. The world has finally come to know Adobo, Sinigang, and Sisig, but they have barley the surface has barely been scratched.
"Also Filipino" sucessfully delves into the varied cuisine of the Phillipines and its traditions. Like Cavite's Calandracas, which was started in wakes where mourners would bring ingredients to include in a noodle soup they would all partake in. Or Pampanga's Pulutok, named after the sound the chopped pig's lungs would make when it cooks in the pan. The author (Angelo Comsti) traveled to different provinces and knocked on people's doors for traditional recipes the general public may not be familiar with. Many cookbooks have already featured Bulalo, Kare-Kare, and Kaldereta, but never these dishes that are mostly rooted in the culture and lifestyle of the regions they come from. It's an impressive compilation that will clearly show the country's diversity, complexity and wide variety in food.