My America: recipes from a young black chef
(Book)
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.”
Notes
Onwuachi, K., Stein, J. D., & Williams, C. (. (2022). My America: recipes from a young black chef. First edition. New York, Alfred A. Knopf.
Chicago / Turabian - Author Date Citation (style guide)Onwuachi, Kwame, Joshua David, Stein and Clay (Photographer), Williams. 2022. My America: Recipes From a Young Black Chef. New York, Alfred A. Knopf.
Chicago / Turabian - Humanities Citation (style guide)Onwuachi, Kwame, Joshua David, Stein and Clay (Photographer), Williams, My America: Recipes From a Young Black Chef. New York, Alfred A. Knopf, 2022.
MLA Citation (style guide)Onwuachi, Kwame,, et al. My America: Recipes From a Young Black Chef. First edition. New York, Alfred A. Knopf, 2022.
Record Information
| Last Sierra Extract Time | Apr 30, 2024 08:03:26 PM |
|---|---|
| Last File Modification Time | Apr 30, 2024 08:03:32 PM |
| Last Grouped Work Modification Time | Apr 30, 2024 08:03:29 PM |
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| 245 | 1 | 0 | |a My America :|b recipes from a young black chef /|c Kwame Onwuachi with Joshua David Stein ; photography by Clay Williams. |
| 250 | |a First edition. | ||
| 264 | 1 | |a New York :|b Alfred A. Knopf,|c 2022. | |
| 300 | |a 282 pages :|b color illustrations ;|c 26 cm | ||
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| 337 | |a unmediated|b n|2 rdamedia | ||
| 338 | |a volume|b nc|2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 520 | |a 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.” | ||
| 650 | 0 | |a African American cooking. | |
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