{"product_id":"my-america-isbn-9780525659600","title":"My America","description":"\u003cb\u003e\u003cb\u003eA \u003ci\u003eBON APPETIT\u003c\/i\u003e BEST BOOK OF THE YEAR • What is American food? In his first cookbook, the acclaimed author of \u003ci\u003eNotes from a Young Black Chef\u003c\/i\u003e shares the dishes of his America; dishes that show the true diversity of American food. Onwauachi is “the most important chef in America” (\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e) and chef of Tatiana, the \u003ci\u003eNew York Times\u003c\/i\u003e #1 Restaurant in New York City 2023.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“A must-have for anyone who wants to be a better cook. Each recipe is an insight into Kwame’s family, travels, and time spent in some of the best kitchens in the world.” —David Chang\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eFeaturing more than 125 recipes, \u003ci\u003eMy America\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003eInterwoven 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.”\u003cb\u003eA \u003ci\u003eNew York Times\u003c\/i\u003e,\u003ci\u003e Washington Post\u003c\/i\u003e,\u003ci\u003e \u003cb\u003e\u003ci\u003eBon Appetit\u003c\/i\u003e\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, and\u003c\/b\u003e\u003ci\u003e\u003cb\u003e\u003ci\u003e Epicurious\u003c\/i\u003e\u003c\/b\u003e\u003c\/i\u003e Best Cookbook of the Year\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e“Kwame’s powerful, lyrical book is part memoir, part cookbook, but also all memoir and all cookbook. It’s other things, too—a history of food, a collection of mouth-watering photographs, and a repository of wisdom.” —Questlove, best-selling author of \u003ci\u003eMusic Is History\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"Kwame Onwuachi’s first cookbook, \u003ci\u003eMy America\u003c\/i\u003e, is a love letter to the 'proper nouns'—what he calls his loved ones and culinary influences—in his life. This collection of recipes establishes a more inclusive legacy of American food, one that might be recognizable to everyone: the America of jollof rice and ata din din; of cheesy grits, callaloo and collard greens; of jerk spice, curry powder and ginger-garlic purée. \u003ci\u003eMy America\u003c\/i\u003e honors a tradition while moving it forward, and each recipe includes cultural origins to show how food travels within the African diaspora . . . As a Southerner, I’ve made grits for years, but Mr. Onwuachi’s carefully detailed recipe showed me a different way: Instead of dumping everything in at once, he stirs the grits with water, then streams the mixture into simmering milk for a result that’s creamy and light. I’m grateful for the lesson. —Eric Kim, \u003ci\u003eThe New York Times\u003c\/i\u003e\u003cbr\u003e  \u003cbr\u003e“The dishes collected within these pages have more soul than James Brown and Leon Bridges combined. . . . [\u003ci\u003eMy America\u003c\/i\u003e] looks at the world of cooking through the chef’s own colorful, multicultural prism. His America embraces both Louisiana jambalaya and Nigerian jollof rice—and can even trace the line between the two. His America reveres Creole hash browns, West African groundnut stew, Jamaican ackee and saltfish, and Ethiopian doro wat. Onwuachi’s America truly marvels at the country’s melting pot, perhaps as only a millennial child of New York City can. . . . His recipes pass along not just family history, but larger historical truths, too.” —\u003ci\u003eThe Washington Post\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“Flat-out delicious. . . . [A] cookbook that, in its own way, asserts the right to weave a personal cuisine from a blend of ancestral recipes, diverse influences and idiosyncratic obsessions. . . . Onwuachi’s pantry is a family tree with roots in the American South, Trinidad and Tobago, Jamaica, Nigeria and beyond.” —\u003ci\u003eThe Wall Street Journal\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e “\u003ci\u003eMy America \u003c\/i\u003eis a must-have for anyone who wants to be a better cook. Each recipe is an insight into Kwame’s family, travels, and time spent in some of the best kitchens in the world. This book will expand your pantry with spices and ingredients that are so delicious and that really should be in every kitchen everywhere. I want to make the Egusi Stew for dinner tonight—so good!” —David Chang, chef and founder of Momofuku and best-selling author of \u003ci\u003eEat a Peach\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“A nuanced, multicultural interpretation of what defines American food. . . . If you're looking to diversify your home cooking game—and celebrate the cultural patchwork of America—this cookbook is a staple.” —\u003ci\u003eUSA Today\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“Have a quart of shrimp stock ready: We’re making gumbo this weekend. . . .  After a few pages, I couldn’t get Onwuachi’s voice out of my ear—Ethiopian braised short ribs are ‘achingly tender and totally on fire’—and I couldn’t shake the sudden urge to fill my fridge with remoulade and jerk paste.” —Alex Beggs, \u003ci\u003eBon Appetit\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e “In \u003ci\u003eMy America, \u003c\/i\u003eChef Kwame Onuwuachi’s story continues with recipes! He offers us his culinary vision of an inclusive nation. ‘His’ America revels in Nigerian suya and Creole hash browns, Trinidad callaloo and Southern collard greens. There’s braised oxtail, egusi with goat, and a repertoire of dishes that delight with the bright tastes of the African Atlantic world. It is a savory nation, indeed, and I am proud to be a citizen.” —Jessica B. Harris, best-selling author of \u003ci\u003eHigh on the Hog: A Culinary Journey from Africa to America\u003c\/i\u003e\u003cbr\u003e  \u003cbr\u003e “I love \u003ci\u003eMy America\u003c\/i\u003e—not only for its vibrant, delicious, and seasonal recipes that explore the African diaspora, but for the moving story Kwame tells: how food knits together our communi­ties, celebrates and preserves our cultures, and intimately connects us to the land and the people we came from.” —Alice Waters, chef and owner of Chez Panisse and author of \u003ci\u003eWe Are What We Eat\u003c\/i\u003e\u003cbr\u003e  \u003cbr\u003e“Kwame Onwuachi takes us on a journey through personal taste memories from the Bronx, down to Texas, and across to ancient lands of Nigeria and the Caribbean. Vibrant and unique recipes like Cucumber and Avocado Salad tempered with a gooseberry peri-peri call back ancestral knowledge that he marries with his own unique experiences and culinary genius.” —\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e “\u003ci\u003eMy America \u003c\/i\u003eis a culinary journey that’s well seasoned with many flavors of the diaspora. Kwame pays respect to the ancestors, using his culinary chops to remix their food to show the beauty of his people.” —Marcus Samuelsson, best-selling author of \u003ci\u003eYes, Chef\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e “Kwame Onwuachi uses his own story as a vehicle for sharing recipes from the African diaspora. These dishes—from the United States, the Caribbean, Nigeria, and elsewhere—as honed by his expert palate and tremendous talent, are American food at its finest.” —Angela Rye, social justice advocate, lawyer, and award-winning host of “On One with Angela Rye\u003cbr\u003e\u003cbr\u003e“If the book . . . contained just cooking directions, it would already earn a spot on the kitchen counter of avid cooks. But the accompanying anecdotes with each recipe are what shines as Onwuachi charts the journeys of different diasporas in his blood and community.” —\u003ci\u003eShondaland\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e\"Packed with gems to upgrade anything, like jerk BBQ sauce, tamarind glaze, and ginger-garlic purée.\" —\u003ci\u003eFood52\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e“\u003ci\u003eMy America\u003c\/i\u003e is a cookbook for anyone who, like Onwuachi, knows that there’s always more to learn—about our past, and about ourselves.” —\u003ci\u003eEater\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e“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.” —\u003ci\u003eSalon\u003c\/i\u003eKWAME ONWUACHI is a James Beard Award-winning chef, who was raised in the Bronx, Nigeria, and Louisiana. A former contest and now a recurring judge on \u003ci\u003eTop Chef\u003c\/i\u003e, Onwuachi has been named \u003ci\u003eEsquire\u003c\/i\u003e’s Chef of the Year, one \u003ci\u003eof Food \u0026amp; Wine\u003c\/i\u003e’s Best New Chefs, and a 30 Under 30 honoree by both \u003ci\u003eZagat\u003c\/i\u003e and \u003ci\u003eForbes\u003c\/i\u003e. He trained at the Culinary Institute of America and opened five restaurants before turning thirty. Onwuachi is the author of \u003ci\u003eNotes from a Young Black Chef\u003c\/i\u003e. JOSHUA DAVID STEIN is a Brooklyn-based author and journalist. He is the co-author of \u003ci\u003eNotes from a Young Black Chef\u003c\/i\u003e, with Kwame Onwuachi; \u003ci\u003eIl Buco: Stories and Recipes\u003c\/i\u003e with Donna Lennard; and \u003ci\u003eThe Nom Wah Cookbook\u003c\/i\u003e with Wilson Tang and the author of \u003ci\u003eCooking for Your Kids\u003c\/i\u003e.\u003cbr\u003e \u003cb\u003eSuya\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eSuya is the grandfather of American BBQ. In Nigeria, the spices draw out and fire up the meats, often cooked over an open flame. Here I do the same. But if you don’t have a grill, use a well-oiled cast-iron skillet  over  high  heat  in  a  kitchen  with  open  windows.  The  open windows  are  very  important,  unless  you  find  the  blare  of  a  smoke alarm harmonious and enjoy fits of sneezing. I find the sweetness of the char plus the heat of the spice totally irresistible. I did when I first smelled it from beyond the walls of my grandfather’s compound in Nigeria, or when we went to market when I could sneak a skewer. (Since my grandfather was an obi, or chief, there were many customs and rules around what he and his family could eat.) When I opened my second restaurant, Kith and Kin, I wanted to suya everything. The reaction from the diners, at least initially, was mixed. Many Nigerians scoffed at the idea that suya could be applied to, for instance, brussels sprouts. They were, on the whole, proud that Nigerian cuisine was  being  given  the  attention  it  so  much  deserved  but  arrived  at the table with some strong opinions. Judging from the empty bowls that came back to the kitchen, I think I won them over. But it was always a battle.\u003cbr\u003e\u003cbr\u003eIn this recipe, I stick to the traditional proteins—steak, chicken, and  shrimp.  In  Nigeria,  suya  is  served  with  sliced  tomatoes  and onions,  which  help  mellow  the  heat.  Here  that  role  is  played  by  a tomato-ginger  soubise  and  a  traditional  onion  cream  sauce  from France, and I keep the tomatoes and onions in the form of pickles, whose burst of acidity rounds out the flavors.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eFor the suya\u003c\/b\u003e\u003cbr\u003ePlace  the  shrimp,  steak,  and  chicken  in  three  separate  bowls. Season each with 1 1\/2 tablespoons of suya spice and 1\/2 teaspoon salt, mixing well to combine. Cover with plastic wrap and refrigerate for at least 1 hour. (You can marinate the shrimp for up to 12 hours, and the steak and chicken for up to 48 hours.)\u003cbr\u003e\u003cb\u003e\u003cbr\u003eFor the tomato-ginger soubise\u003c\/b\u003e \u003cbr\u003eHeat the oven to 400°F. Line a sheet pan with parchment paper. Toss  the  tomatoes  with  olive  oil  and  season  with  salt.  Spread evenly over the sheet pan and bake for 15 minutes, until deep red and a little wrinkly.\u003cbr\u003e\u003cbr\u003eMeanwhile, heat the grapeseed oil in a medium pot over medium heat. When it shimmers, add the GGP and cook until fragrant, 2 to 3 minutes. Add the onions and cook until translucent and soft, 7 to 10 minutes. Add the roasted tomatoes, along with the cream and milk. Bring to a simmer and cook, stirring often, until reduced to about 1 cup—watch carefully, as cream has a tendency to boil over, so reduce the heat as necessary to keep it from sputtering or burning— about 1 hour. Remove from the heat and let cool slightly, then transfer to a blender and purée until velvety smooth. Season to taste with salt and set aside. You should have 1 cup of soubise.\u003cbr\u003e\u003cb\u003e\u003cbr\u003eFor the pickled tomatoes and onions\u003c\/b\u003e\u003cbr\u003eBring the spice pickling liquid to a boil in a small pot. Place the onions  and  tomatoes  in  a  nonreactive  bowl  and  pour  the  hot liquid over them, stirring to combine well. Let cool to room temperature,  about  1  hour,  before  serving.  You  should  have  about 3 cups of pickled tomatoes and onions.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTo assemble\u003c\/b\u003e\u003cbr\u003eWhen ready to cook, prepare a grill for high heat. Let it heat for 10 minutes. Grill the shrimp, steak, and chicken, turning occasionally, until deeply browned and cooked through, about 3 minutes for shrimp and steak and 4 to 5 minutes for the chicken.\u003cbr\u003e\u003cbr\u003eIn a small pot, warm the soubise over low heat. Place the grilled items on a platter, dust with extra suya spice, and sprinkle with parsley. Serve with warm soubise, pickled tomatoes and onions, lime wedges for squeezing, and Jollof Rice.\u003cbr\u003e\u003cb\u003e\u003cbr\u003eOrigin:\u003c\/b\u003e Nigeria \u003cbr\u003e\u003cb\u003eYield:\u003c\/b\u003e 6 to 8 servings\u003cbr\u003e\u003cb\u003e\u003cbr\u003eFor the suya and to assemble\u003c\/b\u003e\u003cbr\u003e1 pound large (16–20 size) shrimp, peeled and deveined\u003cbr\u003e1 pound boneless ribeye steak, excess fat trimmed, sliced into 1\/4-inch  strips\u003cbr\u003e1 pound boneless, skinless chickenthighs, sliced into 1\/4-inch  strips\u003cbr\u003e4 1\/2 tablespoons Suya Spice (page 8), divided, plus more to garnish\u003cbr\u003e1 1\/2 teaspoons kosher salt, divided\u003cbr\u003e1\/4 cup roughly chopped fresh parsley, to serve\u003cbr\u003eTomato-ginger soubise (below), to serve\u003cbr\u003ePickled tomatoes and onions (below), to serve\u003cbr\u003eLimewedges, to serve\u003cbr\u003e\u003cb\u003eFor the tomato-ginger soubise\u003c\/b\u003e\u003cbr\u003e1 Roma tomato, roughly chopped\u003cbr\u003e2 teaspoons extra-virgin  oliveoil \u003cbr\u003eKosher salt, to taste\u003cbr\u003e2 tablespoons grapeseed oil\u003cbr\u003e3 tablespoons GGP\u003cbr\u003e1 yellow onion, thinly sliced\u003cbr\u003e1 cup heavy cream\u003cbr\u003e1 cup whole milk\u003cbr\u003e\u003cb\u003eFor the pickled tomatoes and onions\u003c\/b\u003e\u003cbr\u003e1 cup Spice Pickling Liquid\u003cbr\u003e1 medium red onion, large dice\u003cbr\u003e1 medium ripe tomato, large dice\u003cbr\u003e\u003cbr\u003eCooked suya shrimp will keep in an airtight container in the refrigerator for up to 1 day, chicken and beef suya for up to 4 days. Tomato-ginger soubise will keep in an airtight container in the refrigerator for up to 3 days. Pickled tomatoes and onions will keep in an airtight container in the refrigerator for up to 3 days.\u003cbr\u003e\u003cb\u003e\u003cbr\u003eSuya Spice\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThe first time I came across suya sellers was when I was sent to live with my grandfather, an obi, or chief, in Nigeria. From over the walls of his compound drifted intoxicating smells of spice-touched smoked meat called Suya, meat I later learned was marinated in suya spice, also called yaji spice. But due to tradition, which stated that no one from the house of an obi could eat outside the home, my grandfather forbade us from eating from these mai suya, as the vendors are called. It wasn’t until later that I came to fully appreciate the magic this spice mixture, developed by the northern Hausa tribe of Nigeria, works on meat. It is the grandfather of American barbecue. Built around the native ingredients of West Africa—chili pepper, onion, and ground nuts—and layered with the char of an open flame, Nigerian suya is often made with beef or goat. But it turns everything, from duck and chicken to shrimp and even brussels sprouts, into a deeply flavorful, almost irresistible meal.\u003cbr\u003e\u003cbr\u003eBlitz the grains of paradise in a high-powered blender or spice grinder until finely powdered, then set aside in a medium bowl. Blitz Maggi cubes until finely ground, then add to the bowl with the grains of paradise. Add all the other ingredients to the bowl and whisk well to combine.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eOrigin:\u003c\/b\u003e Nigeria\u003cbr\u003e\u003cb\u003eYield:\u003c\/b\u003e 1 pint\u003cbr\u003e\u003cbr\u003e2 tablespoons + 1 1\/2 teaspoons grains of paradise\u003cbr\u003e(or alligator pepper)\u003cbr\u003e5 Maggi Seasoning cubes\u003cbr\u003e(vegetable flavor)\u003cbr\u003e6 tablespoons + 1 1\/2 teaspoons cayenne\u003cbr\u003e1\/2 cup peanut butter powder\u003cbr\u003e2 tablespoons + 1 1\/2 teaspoons sweet paprika\u003cbr\u003e2 tablespoons + 1 1\/2 teaspoons onion powder\u003cbr\u003e2 tablespoons + 1 1\/2 teaspoons garlic powder\u003cbr\u003e2 tablespoons ground ginger\u003cbr\u003e\u003cbr\u003eSuya spice will keep in an airtight container in a cool dark place for up to 4 months.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eSpice Pickling Liquid\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003ePickling  is  an  act  of  food  preservation  and  also,  thankfully  for  us, adds an entire dimension of bright angular flavors. This pickling liquid includes a touch of spice but is largely neutral, allowing the flavors of the pickled vegetables to emerge. I like the balance between the thyme and coriander on the softer herbal side with the habanero and ginger more biting, but play around as you like. Garlic goes well, ditto allspice, cloves, and bay leaf. Here’s your chance to go freeform and experiment with what aromatics you use in the pickling liquid and what you pickle. Among my favorite vegetables to pickle are onions, mushrooms, and pig’s feet—which aren’t a vegetable at all, of course, but are delicious.\u003cbr\u003e\u003cbr\u003ePlace all the ingredients into a medium pot and bring to a boil over high heat. As soon as it comes to a boil, remove it from the heat. Let cool completely, then strain through a fine-mesh sieve and transfer to a clean jar with a tight-fitting lid.\u003cbr\u003e\u003cb\u003e\u003cbr\u003eOrigin:\u003c\/b\u003e American South\u003cbr\u003e\u003cb\u003eYield: \u003c\/b\u003e3 cups\u003cbr\u003e\u003cbr\u003e1 3\/4 cups white wine vinegar\u003cbr\u003e1\/4 cup granulated white sugar\u003cbr\u003e3 tablespoons + 1 teaspoon kosher salt\u003cbr\u003e12 fresh thyme sprigs\u003cbr\u003e4 teaspoons whole coriander seeds\u003cbr\u003e1\/2 habanero pepper, stemmed, seeded, and roughly chopped\u003cbr\u003e2 thin slices ginger, about 2–3 inches long\u003cbr\u003e2 cups water\u003cbr\u003e\u003cbr\u003eSpice pickling liquid will keep in an airtight container in the refrigerator for up to 6 months.Photographs by Clay Williams","brand":"Knopf","offers":[{"title":"Default Title","offer_id":46302747394277,"sku":"NP9780525659600","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780525659600.jpg?v=1767733208","url":"https:\/\/k12savings.com\/es\/products\/my-america-isbn-9780525659600","provider":"K12savings","version":"1.0","type":"link"}