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Notes from a Young Black Chef : A Memoir
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Notes from a Young Black Chef : A Memoir Paperback - 2020

by Onwuachi, Kwame, Stein, Joshua David

  • Used

Description

Knopf Doubleday Publishing Group. Used - Good. Used book that is in clean, average condition without any missing pages.
Used - Good
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Details

  • Title Notes from a Young Black Chef : A Memoir
  • Author Onwuachi, Kwame, Stein, Joshua David
  • Binding Paperback
  • Condition Used - Good
  • Pages 288
  • Volumes 1
  • Language ENG
  • Publisher Knopf Doubleday Publishing Group
  • Date 2020-03-31
  • Bookseller's Inventory # 39740744-6
  • ISBN 9780525433910 / 0525433910
  • Weight 0.65 lbs (0.29 kg)
  • Dimensions 8 x 5.19 x 1 in (20.32 x 13.18 x 2.54 cm)
  • Reading level 930
  • Themes
    • Ethnic Orientation: African American
  • Library of Congress subjects Autobiographies, Cooks - United States
  • Library of Congress Catalog Number 2018036747
  • Dewey Decimal Code B

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About the author

Kwame Onwuachi is the James Beard Award-winning executive chef at Kith/Kin in Washington, D.C. He was born on Long Island and raised in New York City, Nigeria, and Louisiana. Onwuachi was first exposed to cooking by his mother, in the family's modest Bronx apartment, and he took that spark of passion and turned it into a career. From toiling in the bowels of oil cleanup ships to working at some of the best restaurants in the world, he has seen and lived his fair share of diversity. Onwuachi trained at the Culinary Institute of America and opened five restaurants before turning thirty. A former Top Chef contestant, he has been named Esquire's Chef of the Year, one of Food & Wine's Best New Chefs, and a 30 Under 30 honoree by both Zagat and Forbes.

Joshua David Stein is a Brooklyn-based author and journalist. He is the co-author of Food & Beer, the U.S. editor of Where Chefs Eat, the author of forthcoming To Me He Was Just Dad as well as the children's books, Can I Eat That?, What's Cooking?, Brick: Who Found Herself in Architecture and The Ball Book. Stein was previously the restaurant critic for the New York Observer and the Village Voice. He is the founding member of The Band Books and the food zine, Reduced Circumstance.

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