My America: Recipes from a Young Black Chef (Kwame Onwuachi, Joshua David Stein) *Signed* Americas and the honey they produce

and the honey they produce almost magical

revealing the methods that lead to the perfect crust

Salt Grill brings together the signature dishes from these restaurants

Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables

Divided into 13 chapters

My America: Recipes from a Young Black Chef (Kwame Onwuachi, Joshua David Stein) *Signed* Americas and the honey they produceSpecial bookplate signed by Kwame Onwuachi and mounted inside! Featuring more than 125 recipes, My America is a celebration of the food of the African Diaspora, as handed down through Onwuachis 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