It took a Filipino galantine, cooked by her lola (grandma) Josefina, and called simply chicken relleno (stuffed chicken), for chef Angela Dimayuga to appreciate that her culture’s food could be as sophisticated as the European cuisines in which she had been trained.Recruited to open a New York branch of the San Francisco-based Mission Chinese Food, the Filipino-American chef turned to her grandma for lessons.“This cookbook – and my true life as a chef – began when my lola Josefina decided to…
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