Serve Hot Food Hot, Serve Cold Food Cold by Jo Uygongco

Serve Hot Food Hot, Serve Cold Food Cold is a love letter to the kitchens that made us who we are, places where lessons were passed not through words, but through scent, sound, and taste.
In these pages, Jo Uygongco blends memoir and recipes into a life cooked low and slow: palengke mornings with Mom, Buddhist vegetarian feasts with Amah, storm-night sopas, pandemic pandesal, sourdough starters, and adobo in a hundred dialects.
This is a book of proportions and instincts, of tools that last and rules that matter: sharpen your knives, clean as you go, serve food the way it wants to be served.
Equal parts comfort and craft, Jo’s stories remind us that cooking is memory at work, an act of care, continuity, and love best shared at the table.