Hot Best Seller

My America: Recipes from a Young Black Chef

Availability: Ready to download

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.”


Compare

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.”

53 review for My America: Recipes from a Young Black Chef

  1. 4 out of 5

    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.

  2. 4 out of 5

    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.

  3. 4 out of 5

    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.

  4. 5 out of 5

    Lacy

    Great variety of recipes to try. Loved the pantry section which included the recipes for the spice mixtures and sauces used throughout.

  5. 4 out of 5

    Kim

  6. 5 out of 5

    Marguerite

  7. 4 out of 5

    Deidre

  8. 5 out of 5

    Avril Whitton

  9. 5 out of 5

    Salena

  10. 5 out of 5

    Hannah Melcher

  11. 4 out of 5

    Megan Metz

  12. 5 out of 5

    Grace

  13. 4 out of 5

    Erin Morrey

  14. 5 out of 5

    Nadia

  15. 4 out of 5

    Yvonne

  16. 5 out of 5

    Emily

  17. 4 out of 5

    Abbi Smith

  18. 4 out of 5

    Alexander Kern

  19. 5 out of 5

    Dena

  20. 5 out of 5

    Victoria R

  21. 5 out of 5

    Stephanie Wu

  22. 5 out of 5

    Nikki

  23. 5 out of 5

    Cameron

  24. 4 out of 5

    Kimberly

  25. 5 out of 5

    Jason

  26. 5 out of 5

    Megan Miller-Morgan

  27. 5 out of 5

    Kelly Margaret

  28. 4 out of 5

    Nichelle

  29. 4 out of 5

    Mimi

  30. 5 out of 5

    Heidi

  31. 5 out of 5

    Scott Thomas

  32. 4 out of 5

    Merlot58

  33. 4 out of 5

    Adrienne

  34. 4 out of 5

    Erin

  35. 5 out of 5

    Toni

  36. 5 out of 5

    Amy Stohs

  37. 4 out of 5

    Alexandra Chubachi

  38. 5 out of 5

    Cassandra Clyde

  39. 5 out of 5

    Jennifer Usovicz

  40. 5 out of 5

    Muse

  41. 4 out of 5

    Carise Cruz

  42. 4 out of 5

    Jessica Kehinde Ngo

  43. 4 out of 5

    Melissa

  44. 5 out of 5

    Miss Jessica

  45. 4 out of 5

    Brandi Rae Fong

  46. 4 out of 5

    Tiana

  47. 4 out of 5

    MiYeon

  48. 4 out of 5

    Kate Uhlman

  49. 4 out of 5

    Eric Dowdle

  50. 5 out of 5

    Tera Slawson

  51. 5 out of 5

    Kisha

  52. 4 out of 5

    Marion

  53. 5 out of 5

    Fabiana

Add a review

Your email address will not be published. Required fields are marked *

Loading...