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My America : recipes from a young black chef / Kwame Onwuachi with Joshua David Stein ; photography by Clay Williams.

By: Contributor(s): Material type: TextTextPublisher: New York : Alfred A. Knopf, 2022Edition: First editionDescription: xv, 282 pages : color illustrations ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780525659600
  • 0525659609
Subject(s): Genre/Form:
Contents:
Pantry -- Rice -- Greens and other vegetables -- Legumes and tubers -- Seafood and shellfish -- Poultry -- Meat -- Breads, pastries, and desserts.
Summary: "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"-- Provided by publisher.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 641.5929 O59 Available 33111010840748
Adult Book Adult Book Northport Library NonFiction 641.5929 O59 Available 33111009435955
Total holds: 0

Enhanced descriptions from Syndetics:

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."

Includes index.

Pantry -- Rice -- Greens and other vegetables -- Legumes and tubers -- Seafood and shellfish -- Poultry -- Meat -- Breads, pastries, and desserts.

"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"-- Provided by publisher.

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