Item #272986 My America: Recipes from a Young Black Chef. Kwame Onwuachi, Joshua David, Stein.

My America: Recipes from a Young Black Chef

Knopf Publishing Group, May 2022. Oversized Hardcover. New. Item #272986
ISBN: 0525659609

What is American food? In his first cookbook, Kwame Onwuachi ("the most important chef in America" --San Francisco Chronicle), the acclaimed author of Notes from a Young Black Chef, shares the dishes of his America; dishes that show the true diversity of American food.

"A must-have for anyone who wants to be a better cook. Each recipe is an insight into Kwame's family, travels, and time spent in some of the best kitchens in the world." --David Chang

Featuring more than 125 recipes, My America is a celebration of the food of the African Diaspora, as handed down through Onwuachi's own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine.

Interwoven throughout the book are stories of Onwuachi's travels, illuminating the connections between food and place, and food and culture. The result is a deeply personal tribute to the food of "a land that belongs to you and yours and to me and mine."

What is American food? In his first cookbook, Kwame Onwuachi ('the most important chef in America' --San Francisco Chronicle), the acclaimed author of Notes from a Young Black Chef, shares the dishes of his America; dishes that show the true diversity of American food.

Featuring more than 125 recipes, My America is a celebration of the food of the African Diaspora, as handed down through Onwuachi's own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine. Interwoven throughout the book are stories of Onwuachi's travels, illuminating the connections between food and place, and food and culture. The result is a deeply personal tribute to the food of 'a land that belongs to you and yours and to me and mine.'
'A cookbook celebrating the food of the African diaspora, from Nigeria and Ethiopia to the Bronx, the Caribbean, and the American South, from the James Beard Award-winning author of Notes from a Young Black Chef'--

New Book

Price: $35.00

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