Under Coconut Skies: Feasts & Stories from the Philippines

by Yasmin Newman

Overview

Discover the food of the Philippines’ 7000 tropical islands.

Colorful and vibrant, Filipino food is the culmination of naturally salty, sour, and sweet ingredients from the land, along with the heart-warming Filipino spirit of generosity and community, where food is always shared and imbued with meaning. 

In this vivid cookbook, Yasmin Newman invites you into her kitchen and into the homes of friends and locals, sharing traditional dishes, and vegetarian and modern interpretations on the classics. From sizzling wild mushroom sisig, golden turmeric and cassia bark rice from the Muslim south, and pork belly adobo to glistening candied kalamansi cake, Filipino food celebrates and satisfies all the senses. With easy recipes for home cooks and chapters divided into feasts, there’s inspiration for all occasions. 

Yasmin’s journey takes her through the lush isles of the Philippines, where she captures the age-old traditions, rich folklore and enchanting personal stories of the country. Under Coconut Skies is the follow-up to Yasmin’s first beloved cookbook on Filipino food, 7000 Islands.

Product Details

ISBN-13:	9781925811681
Publisher:	Rizzoli
Publication date:	10/19/2021
Pages:	272
Product dimensions:	8.25(w) x 10.28(h) x 1.16(d)

About the Author

Yasmin Newman is a food a food and travel writer, photographer and presenter, based in Australia. She works with SBS Food and Australian Traveller and has previously published two critically acclaimed books.

Editorial Reviews

09/20/2021

“Food is cultural language, crossing boundaries and imparting meaning not possible through words,” writes Newman (7000 Islands) in this inspiring cookbook filled with the flavors and history of her mother’s ancestral home. Here she peels back the layers of the land she loves with more than 60 Filipino recipes, and considers the rich cultural background of the internationally influenced food, “a cuisine characterised by a set of techniques” including preserving, steaming, roasting, and boiling. Each chapter includes a blend of personal stories from Newman and an appetizing offering of condiments, salads, main dishes, and desserts—all created using a flavor palate that leans heavy on coconut, ginger, turmeric, mint, rice, seafood, and pork. Highlights include sizzling wild mushrooms, a vegetarian take on a regional pork dish served as “beer food”; pumpkin curry with young coconut & snake beans, where freshly pressed coconut cream is the star; tropical pavlova with burnt vanilla and lychees, a stunning dessert blending European sensibilities with island ingredients; and lechon with shiitake and black rice stuffing, Newman’s reimagining of the whole roasted suckling pig (“there are few greater pleasures in life”) that serves as a traditional centerpiece for holiday meals. Whether readers are world travelers or adventuresome eaters, this is sure to enlighten and enchant. (Oct.)

Publishers Weekly