Catalog Search Results
By the time he was 27 years old, Kwame Onwuachi had opened - and closed - one of the most talked-about restaurants in America. He had launched his own catering company with $20,000 that he made from selling candy on the subway, yet he'd been told he would never make it on television because his cooking wasn't "Southern" enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age....
Alfred A. Knopf
"A cookbook celebrating the food of the African diaspora, from Nigeria and Ethiopia to the Bronx, the Caribbean, and the American South, from the James Beard Award-winning author of Notes from a Young Black Chef"--