Chef and recipe developer Chuck Cruz brings inventive Filipino-inspired flavors, streamlined techniques, and a playful spirit to 100 unforgettable recipes that show home cooks how to build big flavor—and have fun doing it.
“As you flip through the gorgeous pages of Chuck Cruz’s debut cookbook you can tell he’s had the most important training anyone can receive beyond restaurant cooking: his mom’s kitchen.”—Calvin Eng, chef, restaurateur, and author of Salt Sugar MSG
In his debut cookbook, Chuck distills everything he's learned—from culinary school and restaurants to butcher shops and his Filipino upbringing—into wildly inventive, achievable recipes. Whether you're rushing on a busy weeknight or spending a leisurely afternoon in the kitchen, With Rice empowers you to cook with confidence, curiosity, and bold flavor.
Weeknight favorites include Fried Tofu with Citrus Soy Sauce, Chicken Adobo with Summer Tomatoes, and Corn Rigatoni. When you want to go all out: Steak with Coconut Au Poivre, hands down. When you’re having friends over, turn to Yellow Curry Mac ‘n’ Cheese, Coffee-Crusted Ribs, and Pandan Tres Leches. Chuck takes cues from his Filipino upbringing with Bagoong Carbonara, Pork Belly Sinigang, and Buffalo Chicken Lumpia (also inspired by a brief stint at the Cheesecake Factory…). And he shares his love of punchy condiments, from spicy Hot Honey Vinaigrette to savory Cheddar Furikake to cooling Fish Sauce Ranch, each one impossible to resist.
Alongside lively stories and vibrant photography, With Rice invites readers to try something new in the kitchen, enjoy the act of cooking, and make every meal one worth gathering around.
