<p>Dubbed "the most important chef in America" by the <i>San Francisco Chronicle</i>, James Beard Award–winning chef Kwame Onwuachi is back with a new cookbook that illuminates the connections between food, place and culture. Inspired by Onwuachi's history, the book celebrates the influence of the African Diaspora on American cuisine.</p> <ul> <li>Contains more than 125 recipes that represent the patchwork of American cuisine.</li> <li>Recipe highlights include Nigerian Jollof, Puerto Rican Red Bean Sofrito and Red Velvet Cake.</li> <li>Written with Joshua David Stein.</li> <li>Hardcover, 304 pages.</li> </ul>