05-4｜美国菜肴食谱｜My America年轻黑人厨师的食谱：食谱

什么是美国食物？在他的第一本食谱中，Kwame Onwuachi（“美国最重要的厨师”——旧金山纪事报），著名的《年轻黑人厨师手记》的作者，分享了他在美国的菜肴；展示美国食物真正多样性的菜肴。

“对于任何想成为更好厨师的人来说，这是必备品。每个食谱都是对 Kwame 的家庭、旅行和在世界上一些最好的厨房度过的时间的洞察。” ——张大卫

My America 拥有超过 125 种食谱，是对非洲侨民食物的庆祝，这些食物通过 Onwuachi 自己的家族历史流传下来，从尼日利亚到加勒比海，从南部到布朗克斯，以及更远的地方。从尼日利亚 Jollof、波多黎各红豆 Sofrito 和 Trinidadian Channa（鹰嘴豆）咖喱到 Jambalaya、Baby Back Ribs 和 Red Velvet Cake，这些全球家庭食谱代表了美国美食的最佳拼凑。

贯穿全书的是 Onwuachi 的旅行故事，阐明了食物与地方、食物与文化之间的联系。结果是对“属于你和你的土地，属于我和我的土地”的食物深深的个人致敬。

What is American food? In his first cookbook, Kwame Onwuachi (“the most important chef in America” —San Francisco Chronicle), the acclaimed author of Notes from a Young Black Chef, shares the dishes of his America; dishes that show the true diversity of American food.

“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

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.”