Food’s best of 2017

The end of one year and the beginning of another means a time of lists and catalogs, of summations and predictions.

You can tell the approach of fall when football floods the airways, the kids go back to school — and the cookbooks start hitting the shelves, thick volumes penned by high-profile chefs and filled with prettily photographed, highly cravable dishes.

If you’ve heard of the Cronut, New York City pastry chef Dominique Ansel’s doughnut-croissant pastry, which he invented in 2013, you’re likely aware of the hybrid food movement.

The bread scene in Los Angeles, unlike in the bakery towns of San Francisco and Paris, tends to be inconstant, to go in waves — or rises, if you will.

This is the Filipino food moment — I think we can all agree on that.