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. Featuring more than 125 recipes, My America is a celebration of the food of the African Diaspora, as handed 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. 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.”
My America: Recipes from a Young Black Chef
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. Featuring more than 125 recipes, My America is a celebration of the food of the African Diaspora, as handed 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. 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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Jenn Adams –
If I'm understanding what I see online correctly (maybe *this* isn't the final title?), an earlier possible title for this was "Food of My People: Recipes from the African Diaspora" and I feel like that is a lot more descriptive and indicative of what's contained here. The "My America" title is concise and meaningful, but lacks depth. I've been following Kwame and his career since I first saw him on Top Chef, and he has always struck me as someone who is not only passionate, but also thoughtful a If I'm understanding what I see online correctly (maybe *this* isn't the final title?), an earlier possible title for this was "Food of My People: Recipes from the African Diaspora" and I feel like that is a lot more descriptive and indicative of what's contained here. The "My America" title is concise and meaningful, but lacks depth. I've been following Kwame and his career since I first saw him on Top Chef, and he has always struck me as someone who is not only passionate, but also thoughtful about the food he cooks. This is not a miscellaneous collection of recipes he likes, it's a carefully curated and organized journey through history - that of Kwame's family and the larger African diaspora. This was not just enjoyable, but super informative. I'd say it could have more photos, but as always with ARCs it's possible the version I'm seeing will continue to be tweaked. Would definitely recommend. Thank you to Edelweiss and the publisher for this eARC in exchange for my honest review.
Margery Osborne –
pretty interesting recipes here. in particular there's a series of rice recipes that sound wonderful. also intrigued by coco bread which i am definitely going to try. the thing that bugs, is his use, and naming, of various spice mixes. I get that the use of the spice mixes creates a theme to his recipes and i appreciate that but i kind of hate the way he refers to them by initials. for example 'RGP' which is roasted garlic puree. ok does seem like I should be able to keep that in my head but the pretty interesting recipes here. in particular there's a series of rice recipes that sound wonderful. also intrigued by coco bread which i am definitely going to try. the thing that bugs, is his use, and naming, of various spice mixes. I get that the use of the spice mixes creates a theme to his recipes and i appreciate that but i kind of hate the way he refers to them by initials. for example 'RGP' which is roasted garlic puree. ok does seem like I should be able to keep that in my head but there's also 'GGP' and 'NKO" as well as 'Green Seasoning,' 'Berbere,' 'Peppa Sauce,' 'Spice Pickling liquid,' all in one recipe. making sense of that involves an awful lot of flipping back and forth in the book. anyhow, many of the recipes do sound delicious.
Shannon –
A bit pretentious and wordy, not really something that's accessible for the home cook. Almost all of the recipes require you to make your own spice mixes, base sauces, stocks, and oil mixtures even, and you have to constantly refer back to the first chapter for these. I understand how this would work in a restaurant, as you'd have this stuff ready to go since these are the dishes you're always cooking, but if you just wanted to try out a couple in this book you'd have to make sure you had the sp A bit pretentious and wordy, not really something that's accessible for the home cook. Almost all of the recipes require you to make your own spice mixes, base sauces, stocks, and oil mixtures even, and you have to constantly refer back to the first chapter for these. I understand how this would work in a restaurant, as you'd have this stuff ready to go since these are the dishes you're always cooking, but if you just wanted to try out a couple in this book you'd have to make sure you had the spices mixed up already or a sauce/puree/oil/stock made. I can see how this would be a useful resource for some people, but it's not for me. Also, very few pictures! Cookbooks need pictures! I'm gonna say this every time until people stop being stingy with photos of the finished recipes.
Lacy –
Great variety of recipes to try. Loved the pantry section which included the recipes for the spice mixtures and sauces used throughout.
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