This is a wonderfully executed cookbook that really allows Filipino flavours to shine through, incorporating them into non-traditional ways and making the dishes vegetable-forward. You can tell the love and intention that went into this book! I would highly recommend this book to anyone wanting to expand their culinary repertoire and learn more about Filipino ingredients and how you can incorporate them into your go-to meals.

Thank you to NetGalley, Chronicle Books and Woldy Reyes for giving me an ARC of this lovely cookbook!

As a Filipino-American, I was so pleased to see all the Tagalog in this cookbook—it gave me such a sense of connection to my roots. I’ll admit, I don’t cook a lot of Filipino food, but this book definitely piqued my interest. I’ve never read a cookbook from start to finish before; I usually just skim through for recipes that catch my eye. But this one was different. I really enjoyed reading the introduction and the guiding principles—it felt personal and inspiring.

What stood out to me was how Woldy fused Filipino flavors with plant-based cooking. As someone trying to eat more vegetables, this was a big draw for me. Filipino food isn’t always known for its veggie-forward options, so seeing healthier takes on traditional dishes felt fresh and exciting. The seasonal structure of the book was another highlight. Woldy explains the importance of cooking with fruits and vegetables in season, and it’s made me more mindful of what I pick up at the store. Seasonal produce really does taste better!

There were recipes in here that felt a little intimidating for someone who doesn’t cook often, but there were plenty of approachable options too—ones I’m genuinely excited to try. I even found myself telling my mom about dishes her friends cook that we’ve never made at home. Now, I’m inspired to try them myself!

One thing I loved was how Woldy wove his personality into the book. He seems like such a fun and creative person, and that energy comes through in every page. The pictures make everything look so delicious, and the step-by-step photos (like for making lumpia) are perfect for beginners.

I also appreciated the unique fusions in the book, whether it was healthier spins on Filipino staples or dishes influenced by Woldy’s friends and travels. Even as someone who wasn’t a fan of certain Filipino staples growing up (raisins in dishes or bitter melon, anyone?), I could see how thoughtfully these elements were incorporated.

Overall, this cookbook made me so hungry while reading, but in the best way! It’s one I’d love to own when it comes out and even gift to others. Woldy’s creativity, love for food, and fresh take on Filipino cuisine really shine through. It’s a fantastic book for anyone looking to explore Filipino flavors in a new way.

This beautiful book will leave you wondering what to make first. The myriad of recipes organized by seasons are clearly explained and complimented by photos by Fujio Emura.
Woldy’s accessible recipes and warm voice make it clear that Filipino food is truly a love of his.
For those wishing to incorporate more vegetables into their diet or learn about this delicious cuisine, this book is one to pick up. If you wish to start slow, I highly recommend spending time in the extensive section including, sauces, dressings, gremolata and other tasty additions to your meal.
Many thanks to NetGalley and Chronicle Books for the advance copy. All opinions are my own.

In the Kusina by Woldy Reyes is a delightful culinary journey through the rich and flavorful world of Filipino cuisine. From the moment you open the book, you're greeted with stunning photographs and mouth-watering recipes that transport you to a bustling Filipino kitchen.

What sets this cookbook apart is Reyes' unique approach to traditional dishes, infusing them with a fresh and modern twist while still honoring their cultural roots. Each recipe is thoughtfully crafted, with clear instructions that make it easy for both novice and experienced cooks to recreate these delicious meals in their own kitchens.

One of the most striking aspects of In the Kusina is Reyes' commitment to using fresh, high-quality ingredients. The emphasis on seasonality ensures that each dish is bursting with flavor, showcasing the best of what nature has to offer. In addition to the incredible recipes, Reyes also shares personal anecdotes and stories that provide context and history for each dish, making the book feel like a warm and inviting conversation with a friend.

In the Kusina is a true celebration of Filipino cuisine, and Woldy Reyes has done an exceptional job of sharing his passion and knowledge with readers. This cookbook is a great addition for anyone interested in exploring the rich and diverse flavors of the Philippines or simply looking to expand their culinary horizons.

In the Kusina is a novel take on traditional Filipino foods in that many of the recipes are more plant centered while traditional Filipino food tends to be more meat based. I really enjoyed the plant forward twist to these recipes and enjoyed the recipes I tried. Some ingredients require a trip to the local Asian market, but that’s nothing out of the ordinary for a cookbook if a specific type of ethnic cuisine. I look forward to this coming out in stores and plan to add it to my collection.

Thank you to the publisher and net galley for this free advance copy in exchange for my honest review.

In the Kusina is a cookbook of Filipino-American recipes. It's an interesting compilation of recipes from all categories.

Thank you to NetGalley and Chronicle Books for an ARC of this book. I received an advance review copy for free, and I am leaving this review voluntarily.

I will admit that I have very little experience with Filipino cooking. It's not easily found in my area of rural Oklahoma.

I'm very excited to be able to learn to cook it for myself, and also have even more vegetarian dishes to add to our meals.

The recipes are very easy to follow, and I also deeply appreciate seeing photos of the ingredients packaging so I know what to get the next time I visit my favorite Asian market. It can be very confusing when you are inexperienced with cooking a new to you cuisine with imported ingredients that might not be in English.


Unfortunately some ingredients are going to be hard to find if you don't have an Asian Market, or other store that caries a lot of Asian ingredients and vegetables. Thankfully most of the shelf stable ingredients can be purchased online, but they will be much more expensive.

I can't wait to start working my way through cooking the recipes in this book, and the flavors look so bright and refreshing. I think there will be quite a few recipes that will become part of my regular meal rotation!

I loved this cookbook, it was nothing like what I expected. In the Kusina is not simply a collection of recipes. It felt like the author personally invited me to some of the events pictured and described throughout the book. I love the plant based focus in each page, and while the recipe is written that way, Woldy still gives the reader some background information on what would traditionally be in that dish, in the event that you may want to add in animal proteins as well. I appreciate the organization of this cookbook, because too often do I read a recipe that may call for daikon at a time of year where my local grocery store only has radishes. That stylistic choice makes sense given that plant based ingredients are the stars of each dish compiled in the book. If I had to critique something I would say that the ending felt abrupt. I need something to tie it all together. Overall, the years put into this work are well reflected.

What a beautiful book! As an avid collector of Filipino cookbooks, it is truly refreshing to see a cookbook that has a different take on traditional Filipino cuisine. The vegetable centered ulams are very clever. It is a cookbook that offers an alternative to the meat/fish centered Filipino food, without losing the essence and spirit of the cuisine but at the same time modernizing dishes so that Filipino food can be appreciated by a wider audience.

I absolutely love the different variations of Bibingka! I'm looking forward to try all of them! I can't wait to try the Lumpia series and Laing recipe!

I'd absolutely buy this book once it comes out!

"In the Kusina: My Seasonal Filipino Cooking" by Woldy Reyes is a vibrant celebration of Filipino cuisine reimagined for a modern audience. Featuring over 100 recipes, this cookbook seamlessly blends fresh, seasonal ingredients with traditional flavors, offering a unique, veggie-forward approach to Filipino classics. The stunning photography—both of the food and the people—beautifully captures the joy of cooking and sharing these dishes.

What sets this book apart is its blend of storytelling and recipes. Woldy’s personal anecdotes offer a heartfelt glimpse into his heritage and the role food plays in building connections. From Garlic Furikake Rice to Kabocha Squash Lumpia, the recipes are both creative and approachable, making it a must-have for food lovers and curious home cooks.

Whether you’re exploring Filipino food for the first time or seeking a fresh take on beloved flavors, this book is a delightful addition to your kitchen. Highly recommended—4.5 stars!

Disclosure: Thank you to NetGalley and Chronicle Books for providing me with a copy for review consideration. All opinions are my own.

I love cookbooks and like Filipino food - this should have been a home run, but it felt short. I don't think the author ever figured out who their audience was. The fusion was fun, and the book is uniquely vegetarian, but it didn't feel like a complete experience as I read the book from start to finish.

i requested this book primary by word of mouth...that this cookbook is really really good. i read it on my kindle mainly because of instant gratification, curiosity. never did I expect a cookbook would make me tearful and emotional.

omg those stories, so personal, sincere and heartwarming. Woldy takes you on a journey with him. every recipe generously shared to us holding special personal memories tied in from each story, it was such a treat.

All I can say is GET IT IN APRIL NEXT YEAR WHEN IT COMES OUT! the story was so good and the recipes was delectable!

thank you

In the kusina by woldy Reyes is an easy to follow, in depth collection of recipes that are mouth watering and delicious, I can't wait to try them all, they are perfect.

This is a fantastic celebration of Filipino food, featuring over 100 colorful recipes that give a fresh, veggie-forward twist to classic dishes. As a first-generation Filipino American, Woldy used food to connect with his heritage and share his story, and this book reflects that journey.

You'll find seasonal recipes like Garlic Furikake Rice with Fried Egg, Pancit Salad, and Kabocha Squash Lumpia that are not only delicious but also easy to make. Woldy focuses on lighter, in-season ingredients, transforming traditional recipes into modern favorites.

With beautiful photos and a warm narrative, this book is more than just a cookbook; it’s a love letter to Filipino cuisine. It's perfect for anyone curious about Asian food, looking to try plant-based meals, or wanting a stylish gift for food lovers. You’re going to want to dive into these recipes!

This cookbook is so fun! Whenever I pick up a cookbook, I look for recipes that are a little out of my comfort zone or have ingredient inclusions that I am unfamiliar with. I try to explore and grow my palate even when not traveling, but I also try to spice things up in my kitchen. This cookbook gave me that! The only note I'd say is that the photo placement was sometimes confusing as it was always changing between the pages. I'm a big fan of a photo for every recipe and when the positioning changes or additional photos or added in, the layout can mess with the flow. Overall, the recipes are straightforward and I'm excited to make the dishes!

Oh so fun and oh so beautiful!! The lime cake was a hit as most of the dessert sections of this book were. I loved how everything was split up between seasons. That makes it so much easier to look for recipes if you want to stick to cooking with ingredients that are in season. The photos accompanying the recipes were gorgeous and I loved the color scheme. I can't wait to try more recipes.

I received an ARC of this cookbook from NetGalley in exchange for an honest review.

This is a wonderful cookbook, full of delicious looking recipes. There are so many that I can't wait to make!

Thank you Netgalley and Woldy Reyes for this ebook in exchange of an honest review

3.5 Stars

In the Kusina is a perfect combination of what it means to be Filipino-American. Woldy Reyes pays homage to his culture and the roots where it came from, but also simultaneously creating a fusion of traditional recipes that fit with his unique, American identity. Uniquely vegetarian takes with mixed flavors, I praise his creativity, especially with Chili Oil Lugaw, which is a staple that I also consume in my household.

I didn't know much about Filipino cooking before reading this book. I appreciated the background and the emphasis on plant-based recipes. I liked the formatting of the book by seasons. I am interested in trying some of the adobo recipes in the future.

𝘐𝘯 𝘵𝘩𝘦 𝘒𝘶𝘴𝘪𝘯𝘢 is first-generation, Filipino-American chef Woldy Reyes’ take on the recipes from his family and cultural background. His Southern Californian roots and stylish New Yorker flair are evident in his choice to center a cookbook around the concept of “vegetable forward, seasonal cooking” and artful presentation.

As a Filipino-American myself, I was excited to see a contemporary, vegetarian take on familiar foods. After going over some of his personal history, his cooking principles, and key ingredients, Reyes presents recipes for various sauces and condiments and then dishes for winter, spring, summer, and fall. Recipes range from simple and straightforward to more modern and inventive, and all are accompanied by beautiful environmental images and appetizing food photography. I am most excited to try the blueberry bibingka recipe.

As cool and inspiring this cookbook is, I was very disappointed to see two of favorite Filipino flavors missing from its pages—mango and ube. (I realize ube may be difficult to locally source in the US, but it could have been interesting to see a recipe with perhaps yam as a substitute.) Nevertheless, 𝘐𝘯 𝘵𝘩𝘦 𝘒𝘶𝘴𝘪𝘯𝘢 is still a remarkable work and I look forward to seeing more of Reyes in the culinary world. Thank you to Chronicle Books for an advance reader copy in exchange for an honest review.