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My America: Recipes from A Young Black Chef: Cookbook
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My America: Recipes from A Young Black Chef: Cookbook in Franklin, TN
Current price: $35.00
Barnes and Noble
My America: Recipes from A Young Black Chef: Cookbook in Franklin, TN
Current price: $35.00
Loading Inventory...
Size: Hardcover
A
BON APPETIT
BEST BOOK OF THE YEAR • What is American food? In his first cookbook, 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. Onwauachi is “the most important chef in America” (
San Francisco Chronicle
) and chef of Tatiana, the
New York Times
#1 Restaurant in New York City 2023.
“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.”
BON APPETIT
BEST BOOK OF THE YEAR • What is American food? In his first cookbook, 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. Onwauachi is “the most important chef in America” (
San Francisco Chronicle
) and chef of Tatiana, the
New York Times
#1 Restaurant in New York City 2023.
“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.”
A
BON APPETIT
BEST BOOK OF THE YEAR • What is American food? In his first cookbook, 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. Onwauachi is “the most important chef in America” (
San Francisco Chronicle
) and chef of Tatiana, the
New York Times
#1 Restaurant in New York City 2023.
“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.”
BON APPETIT
BEST BOOK OF THE YEAR • What is American food? In his first cookbook, 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. Onwauachi is “the most important chef in America” (
San Francisco Chronicle
) and chef of Tatiana, the
New York Times
#1 Restaurant in New York City 2023.
“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.”
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