About this item
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 the executive chef at Kith and Kin and owner of the Philly Wing Fry franchise in Washington, D.C. He was born on Long Island and raised in New York City, Nigeria, and Louisiana. Onwuachi was first exposed to cooking by his mother, in the family's modest Bronx apartment, and he took that spark of passion and turned it into a career. From toiling in the bowels of oil cleanup ships to working at some of the best restaurants in the world, he has seen and lived his fair share of diversity. Onwuachi trained at the Culinary Institute of America and has opened five restaurants before turning thirty. A former Top Chef contestant, he has been named a 30 Under 30 honoree by both Zagat and Forbes. (source: Amazon)
