'Also Filipino'

Chef and food writer Angelo Comsti has written five books. His first book was a recipe book on edible gifts made for Christmas. The rest of his books are all Filipino cookbooks.

- PEPPER TEEHANKEE

His latest book, launched in 2019 and which continues to sell very well until now, is entitled "Also Filipino." It is a collection of 75 regional dishes he never had growing up. Always in love with food, Angelo grew up with adobo, kare-kare, or kaldereta – Filipino food defined by what he ate at home. His visits to provinces around Luzon, Visayas and Mindanao exposed him to more food he never even tried. He wrote the recipes in this book to share his discoveries and fill in the gap for anyone who needed to know more about Filipino food.

With the book's publication, he had collaborated dinners to promote his book. Angelo's first collaboration was with chef Kenji Kawasaki in Tokyo's Last Note and the second was with chef Mano Thevar at Thevar in Singapore.

He recently had his first Philippine collaboration with Filipino chefs Rhea Rizzo and Bettina Arguelles in Lanai by FreshStart in Bacolod.