{"product_id":"my-america-recipes-from-a-young-black-chef-a-cookbook-hardcover","title":"My America: Recipes from a Young Black Chef: A Cookbook - Hardcover","description":"\u003cp\u003eby \u003cb\u003eKwame Onwuachi\u003c\/b\u003e (Author), \u003cb\u003eJoshua David Stein\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003cb\u003eA \u003ci\u003eBON APPETIT\u003c\/i\u003e BEST BOOK OF THE YEAR - What is American food? In his first cookbook, the acclaimed author of \u003ci\u003eNotes from a Young Black Chef\u003c\/i\u003e shares the dishes of his America; dishes that show the true diversity of American food. Onwauachi is \"the most important chef in America\" (\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e) and chef of Tatiana, the \u003ci\u003eNew York Times\u003c\/i\u003e #1 Restaurant in New York City 2023.\u003c\/b\u003e \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"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 \u003cp\u003e\u003c\/p\u003eFeaturing more than 125 recipes, \u003ci\u003eMy America\u003c\/i\u003e 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. \u003cp\u003e\u003c\/p\u003eInterwoven 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.\"\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eKWAME 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 \u003ci\u003eTop Chef\u003c\/i\u003e, Onwuachi has been named \u003ci\u003eEsquire\u003c\/i\u003e's Chef of the Year, one \u003ci\u003eof Food \u0026amp; Wine\u003c\/i\u003e's Best New Chefs, and a 30 Under 30 honoree by both \u003ci\u003eZagat\u003c\/i\u003e and \u003ci\u003eForbes\u003c\/i\u003e. He trained at the Culinary Institute of America and opened five restaurants before turning thirty. Onwuachi is the author of \u003ci\u003eNotes from a Young Black Chef\u003c\/i\u003e. JOSHUA DAVID STEIN is a Brooklyn-based author and journalist. He is the co-author of \u003ci\u003eNotes from a Young Black Chef\u003c\/i\u003e, with Kwame Onwuachi; \u003ci\u003eIl Buco: Stories and Recipes\u003c\/i\u003e with Donna Lennard; and \u003ci\u003eThe Nom Wah Cookbook\u003c\/i\u003e with Wilson Tang and the author of \u003ci\u003eCooking for Your Kids\u003c\/i\u003e.\u003cbr\u003e\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10.1 x 8 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 17, 2022\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":47393696415922,"sku":"9780525659600","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/3891\/1666\/files\/68370357f23a48489627f3cf5d7a2f6c.webp?v=1777978784","url":"https:\/\/box.dadyminds.org\/products\/my-america-recipes-from-a-young-black-chef-a-cookbook-hardcover","provider":"DADYMINDS BOX","version":"1.0","type":"link"}