My America: Recipes from a Young Black Chef
Authors: Kwame Onwuachi + Joshua David Stein
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."
Authors: Kwame Onwuachi + Joshua David Stein
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."
Authors: Kwame Onwuachi + Joshua David Stein
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."
About the Author:
KWAME ONWUACHI is a James Beard Award-winning chef, who was raised in the Bronx, Nigeria, and Louisiana. A former contest and now a recurring judge on Top Chef, Onwuachi has been named Esquire's Chef of the Year, one of Food & Wine's Best New Chefs, and a 30 Under 30 honoree by both Zagat and Forbes. He trained at the Culinary Institute of America and opened five restaurants before turning thirty. Onwuachi is the author of Notes from a Young Black Chef.
JOSHUA DAVID STEIN is a Brooklyn-based author and journalist. He is the co-author of Notes from a Young Black Chef, with Kwame Onwuachi; Il Buco: Stories and Recipes with Donna Lennard; and The Nom Wah Cookbook with Wilson Tang and the author of Cooking for Your Kids.
