Staff Pick

From humble beginnings, Chef Kwame Onwuachi rose to be one of the most anticipated restauranteurs before he was 30. Notes from a Young Black Chef: A Memoir is so much more than a rags to riches story. Crediting “years of boot strapping hustle and sheer luck” Kwame changes the trajectory of his life. I would give him more credit, talent and determination than he gives himself. From Nigeria to Louisiana to oil cleanup ships in the Gulf to some of the best fine dining restaurants in NY, you don’t have to be a foodie to love this book!

Notes from a Young Black Chef: A Memoir Cover Image
ISBN: 9781524732622
Availability: In Stock—Click for Locations
Published: Knopf - April 9th, 2019

Staff Pick

No one has transformed the way Americans think about food—its place in our individual and collective lives, and as a conveyer of our values—than Alice Waters. The founder of iconic Chez Panisse restaurant in Berkeley, California, and the driving force behind the Edible Schoolyard program that has introduced tens of thousands of schoolchildren across America to the art of growing and cooking food, Waters has now written her long-awaited memoir. In Coming to My Senses: The Making of a Counterculture Cook she describes her roots in New Jersey, her coming of age during the political tumult of the 1960s, and her ongoing crusade to make locally sourced, seasonal ingredients, and “slow food” the mainstays of a new American cuisine. Throw in a few spicy love affairs, her passion for books, and a life spent intersecting with presidents and movie moguls, and you’ve got a book that is a satisfying and delicious full-course meal.

Coming to My Senses: The Making of a Counterculture Cook Cover Image
ISBN: 9780307718297
Availability: In Stock—Click for Locations
Published: Clarkson Potter - May 22nd, 2018

Staff Pick

Michael W. Twitty is a food blogger and teacher who is known for his expertise on food in the African American tradition. In this, his first book he explores his genealogy and family tree for the history of African American food traditions. He includes commentary from historians and his own travels across the south to explore the kinds of plants brought from Africa that have become a staple of soul food today.  

The Cooking Gene: A Journey Through African American Culinary History in the Old South Cover Image
ISBN: 9780062379290
Availability: Not On Our Shelves—Ships in 1-5 Days
Published: Amistad - August 1st, 2017