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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About the Author
Kwame Onwuachi is a James Beard Award–winning chef, born on Long Island and raised in New York City, Nigeria, and Louisiana. A former Top Chef contestant, Onwuachi has been named Esquire’s Chef of the Year, one of Food & Wine’s Best New Chefs, and a 30 Under 30 honoree by both Zagat and Forbes. He trained at the Culinary Institute of America and opened five restaurants before turning thirty. He lives in Los Angeles.
Joshua David Stein is a Brooklyn-based author and journalist. He was a restaurant critic for The New York Observer and has been a food columnist for The Village Voice.
About the Moderator
Vallery Lomas is the author of Life is What You Bake It, one of the "best cookbooks of the year" according to the Boston Globe, Food Network, The Washington Post, Time Out, Glamour, Taste of Home, Southern Living, and the Library Journal. She is the winner of The Great American Baking Show and the first Black winner of the Great British Bake Off franchise. She hosts the digital show Vallery Bakes Your Questions on Food Network’s website. She has also appeared on CNN, the Today show, Live with Kelly & Ryan, the History Channel, and the Hallmark Channel. Originally from Baton Rouge, Louisiana, Vallery attended law school in Los Angeles before settling in Harlem. She is the author of the Wall Street Journal column, The Bakeaway, and frequent columnist and recipe contributor to the New York Times.
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