This was a great cookbook. Very easy-to-follow recipes. I can't wait to try these recipes. I would highly recommend this book.

A modern take on Filipino traditional dishes.. Easy to follow recipes with visually stunning photos.

I was,excited about this vegetable-forward rendition of Filipino foods.
It is divided into sections that highlight the different seasons of the year. The first sectiin presents the sauces, condiments, pickles and pantry items.
I have been hearing about Green Goddess Dressing, and will make it the first thing I try. Coconut, chili, banana ketchup (!), fish sauce, ginger,vinegar,and so much more are awakening my tastebuds.
Winter starts with stovetop jasmine rice, and I will have to make some immediately. Family, nostalgia and a warm bowl of porridge sounds like comfort food to me!
The dishes are light, fresher and more plant-driven, which is coincidentally better for our bodies..the vegetables are the stars, and animal proteins have been replaced by star vegetables.the author actively focuses on salads, soups,mains and desserts. They taste good and are good for us. They are friendly to nature and what she produces at certain times of the year.he recognizes that different vegetables and fruit excel at different times of the year, so it makes sense to show them at their best.
The author focuses on the things that make a type of cooking great in Filipino food. . Bay leaves, ginger and peppercorns , and vinegar add character to a dish . Sesame oil adds nuttiness and depth.. Vinegar adds a tang.o and oils add character to a dish.that is lighter and clearer than butter. Coconut flakes, coconut milk, palm sugar, yogurt and macapuno bring a richness of flavor. Soy sauce and tahini add a salty flavor and umami adds a joyful roundness to the tastiest foods. Different grains of ricd add a balance of flavors. Sauces can go through the blender to get the texture right. Chilis add heat and flavor that accent flavor. Tread in moderation because they can be oh, so hot! Fish sauce is plentiful, sweet and spicy and banana ketchup sounds so interesting to me. Peanuts add crunchy texture, , with a cloudy lightness. vinaigrettes jazz up vegetables and whipped tahini can replace the need for cheese.
Ginger, and so many others, add complex f!avors to sauces and add a springiness. As I am reading this section, I am putting different elements together for taste and depth .Oh, the combinations to sweeten, accent, and smooths or punches up the flavors.
Winter is for family, nostalgia and warm rice porridge. Sounds comforting to me! One of the stars here is jasmine rice, which is fluffy and sauce- friendly.
Lumpia is internationally famous.spring rolls and lumpia feature vegetables, not meat here. They have texture.
I have jyst discovered coconut milk and it is used in Mushroom Adobo and other dishes. As someone who is allergic to milk, this discovery is opening up a new world to me. The soups are savory and quick to the table.Bibingka bread looks delicious and I must make it. There are so many variations.
Spring means that plants will grow to welcome the new seadon.
Many of these dishes are light and flavorful, and, of course, I must make them.. Add some bok choi, serve everything with pancit, the steamed noodles that make us feel hugged.
Melon juice wakes us up and soothes the taste buds as well as the spirit. I am losing my mind to lumpia. The Adobe green beans look so good, slightly charred and seasoned.
There is so much more in the book. The flavors are well-rounded and pleasing. Spices can be soft or hot, moderate or light. Eating is sustenance and when done well, comforts us.
The side dishes and desserts shoot the pleasure factor through the roof..
Fall tells us how Woldy progressed to caterer, on to chef, and became the keeper of the community. There are pictures of snazzy veggies and sides, and I am feeling well-fed.
What a lovely book this is. Thank you for writing it.

Thanks to the author and publisher for sending me an ARC of this book. Alk opinions are my own.

I absolutely enjoyed getting to know Filipino food through this author, chef and cookbook. And to start off the recipes with a variety of amazing sauces was brilliant because as a Thai girl, I longed to understand the gazillion sauces throughout Asian dishes. I mean, who wouldn't want to know how to make Sweet and Spicy Banana Ketchup?! And the different pickled items to try to make? Sign me up!

The layout of the journey through this was an absolute joy to read. And of course, I marked plenty of dishes to try. The photos were either artistic or nostalgic and I was glad to get both. This was a celebration of ingredients and veggies, through seasons, and just a delicious way to get to know a very underrated cuisine. I really loved going through this.

Thank you to NetGalley and the publisher for a copy of this book. All opinions are my own.

Thank you NetGalley for the ARC!

I’m so excited to make food from this book!

From the pictures to the cozy descriptions to the creative spins on incredible Filipino dishes, I’m in love!

I appreciated how the book was split into seasons and with the seasonal descriptions we witnessed more of Reyes’ artistry and connection to the food!

The pictures felt true to the essence of the book as well. Each image bringing some playfulness, homey-ness, and vibrant colors. Sometimes I can feel like photos in cookbooks can seem too high brow or unattainable for a regular human that wants to create amazing food, but not with this book!

A lot went into this and it all looks so delicious!

First on my list is most definitely the sexy cake for sexy people.

This cookbook felt like a love letter to Filipino food, but with a fresh and personal spin. Woldy Reyes takes the comforting, familiar flavors of traditional dishes and gives them a lighter, more veggie-forward approach without losing what makes them special. As someone who loves exploring different cuisines, I appreciated how approachable and beautifully crafted these recipes are.

The seasonal structure is a nice touch—it encourages cooking with fresh ingredients while still staying true to Filipino flavors. Some standout recipes for me were the Kabocha Squash Lumpia and Adobo Green Beans—both simple but packed with flavor.

Beyond the food, Reyes’ personal stories make this book feel warm and inviting. His experience as a first-generation Filipino American really shines through, making the book feel like more than just a collection of recipes—it’s about identity, connection, and evolving traditions. Plus, the book itself is gorgeous, with vibrant photography and an artful layout that makes you want to cook everything.

Whether you grew up eating Filipino food or are completely new to it, In the Kusina is an inspiring and joyful cookbook that I can see myself reaching for again and again.

Overall, I find this cookbook intriguing, with easily sourced ingredients, flavor combinations I haven't yet tried, and plenty of vegetarian options (if I omit the fish sauce). There are far more baking recipes than I had anticipated, which is a plus.

This will be a fun and unique cookbook for experienced home cooks to try out. I love the author's exuberance, and enjoyed seeing his happy smile throughout this, his debut cookbook.

Wow! This is one of the best cookbooks I’ve read this year. A must have for anyone in Filipino cooking, I love the chapter on sauces and condiments. The recipes are organized by seasons and they are vegetable forward and delightful. I can’t wait to try the deserts. Also, the pictures are beautiful.

The pictures and the food all look so good! The stories were also a great read. One thing that felt strange was that some recipes had words in the steps that I didn't think fit properly. I'm not sure if someone else edited or ghost-wrote a few, but something did feel off.

In the Kusina focuses on modern more plant forward Filipino dishes.

The Sections are
Introduction
Sauces, Condiments, Pickles, and Pantry Items
Winter
Spring
Summer
Fall

Each recipe has recipe blurb, how much it makes, ingredients, and directions. The recipes in this cookbook have easy to follow straightforward recipes. I am very excited to try these recipes as they all look so mouthwatering. The photographs are stunning.

Thank you to NetGalley for providing me with an ARC in exchange for an honest review.

In the Kusina My Seasonal Filipino Cooking offers authentic recipes and lovely photos to make you want to dive right into this cookbook. Thanks so much to NetGalley and the publisher for a ARC to review!

Woldy Reyes is lucky he’s good looking. He (or his ghostwriter) can’t sell a recipe— which is truly unfortunate, considering that the recipes in this book actually look appetizing. In the introduction, Reyes dashes toward an interesting point about him growing up Filipino, queer, big, and disabled— then dashes away into the safety of a smelly lunchbox story. He never really explains the multiple lumpia recipes. He calls Edy’s Grocery a bodega at one point.

There’s little to no context or knowledge of Filipino food presented. For example, Reyes presents his introduction of ingredients from other countries as new to Filipino cuisine, when Filipino food has always has ingredients from other countries due to its status as a colony and trading post. There is no scaffolding for the inclusion of multiple lumpia recipes, and though I’m not an authority I find the inclusion of miso in sinigang deeply questionable.

Overall, Reyes narration lacks confidence, and the lack of confidence makes him an easy target for disdain from the reader. With the career he’s had, I doubt Woldy Reyes is as insufferable as how he’s managed to present himself in this book.

Delightful new recipes, many of which were unfamiliar to me. Presentation and photography, with images accompanying each recipe.

In the Kusina by Woldy Reyes will be published April 8, 2025.

As a Filipino, I was most excited to request this book as a lover of Filipino cuisine. I moved away from home about 7 years ago and have yet to master any of my favorite dishes only because everything I've purchased from local restaurants could never quite match up to my mom's home cooked meals. I am on a new health journey and hope to learn to make my favorite dishes as well as learn new recipes. When my mom has taught me recipes, she would say "a little bit of this" and "a pinch of that" when describing how much ingredients to add each dish. As someone who needs more detailed instruction (but still open to adjusting as needed), this book is just what I needed! Precise instructions and exact measurements.

The photos in this book are absolutely stunning and bring such a nostalgic feel when flipping through the pages. I can't wait to refer to this book the next time I need a new sasawan (sauce) for my meals, craving specific dish during the spring holiday, or missing a bit of home on a summer day.

I received a copy from the author/publishing company via NetGalley in exchanged for an honest review. All thoughts and opinions are my own.

I love to cook, but I get in phases, where I cook the same thing over and over again until I literally never want to look at the dish/food again and it becomes repulsive lol. So I am always looking for new dishes and inspiration. I absolutely adored the recipes in this book! They were super easy to follow and felt so fresh and delightful! Since I’m a big fan of seasonal cooking, I couldn’t help but fall in love with this charming style.
I will now be a coconut milk convert and will forever reference this book!
The coconut green goddess dressing is what dreams are made of ps

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.