My America: Recipes from a Young Black Chef: A Cookbook

A lot of really interesting ethnic recipes including recipes for seasoning blends and sauces to make the dish more authentic.

Story time.I don’t use cookbooks much-apparently I just like the idea and aesthetic of having them around my kitchen. This book started off the same way. But one day I bought a shoulder of lamb- far too much lamb for one person- and made my intended receipt with half of it. Well the bag was leaking & somehow between cleaning the bag and the shelf in the fridge, I left this raw lamb sitting out in the sink for 3 hours! So despite it being 10pm, I was like ‘bet, guess we making this lamb *tonight*’. I started looking for recipes and flipped thru this book. I saw the Awaze Tibs and figure lamb wasn’t too different from short rib in times of an emergency & weirdly had all the ingredients for berbere! I didn’t make the fancy oil cause it was late and I was not about to spend 90 mins simmering herbs in oil, so I just braised in the instant pot & threw it in the fridge for the rest of the night per the instructions. The next day I did the rest of it- made the NKO (fancy spiced oil), adudes more berbere and fried the lamb pieces.Y’all. I am bougie with my food and this was the most succulent, tender, well seasoned meat I have ever put in my mouth- restaurant or no. I couldn’t believe it. It was so good I ran outside to share two pieces with my neighbor.The idea that I could just make something like this whenever I want makes me feel powerful like a wizard. I can’t wait to make my next dinner with this book.Buy it. Not only will you not be disappointed, you’ll be blown away.

The book is broken down into different sections: sauces/stocks, rice dishes, veggie dishes, bean dishes, seafood, chicken, meat, dessert.I can’t wait to start cooking these. The recipes sound insanely good. The book is nicely made and there’s little introductions written for each section. It even tells you what region of the world each dish is from. It’s really thoughtfully written and there’s a huuuuuge variety of dishes. This is soul food at its finest

This book is awesome! Lots of flavor and super delicious! It is a bit labor intensive, but it is well worth it. I think I've probably cooked 30% of the recipes so far. Everyone I invite over for dinner thinks I'm a chef. This has made my family's belly very happy and my wife busy cleaning up after my mess. Only thing I would add is the time from start to finish it may take per recipe. Otherwise, great job highlighting the ingredients, putting reference pages to other ingredients, how long things can be stored, etc. Thank you for putting your experiences into a book. Love it!

Great recipes, wonderful illustrations. I am proud to own and cook from this book. I love the homemade seasoning. I took the oxtail to a carry-in, everyone was impressed with the flavors. Oh, I took the book too!

THANK you for the expeditiously delivery and great quality.

Very happy with this purchase, I was so inspired by Chef Kwame's debut book "Notes of a Young Black Chef" that as soon has the cookbook was released, I knew that I had to purchase it. Very excited to try the recipes and learn more about Inspred Cuisine. Bravo Chef Kwame Onwuachi!

Original recipes, just awesome

Over the top. Made a few dishes and it required multiple DAYS in the kitchen and a few DAYS shopping for some very hard to find ingredients. I love the flavours but this would be far too much effort for most. Preparations buried in preparations buried in preparations. I’d guess that less than 3% of those buying this book cook more than one dish if they even get that far.To execute the suya with joloff rice you need to complete 8 recipes and get together 74 ingredients. Most require blending, food processing, grinding etc etc etc.I expect most buyers will leave on a coffee table as a conversation piece.

Beautiful book, lots of good recipes and pictures

As numerous reviewers have mentioned, a number of recipes require recipes that require recipes that require more recipes. If youre willing to commit to a solid couple of days batching and freezing some base ingredients, I don't doubt you'll be richly rewarded. I've cooked a couple of recipes and have left out some of he sub recipes because it was just too much and they still came out very tasty.I had some oxtail defrosted yesterday and remembered I saw a recipe in this book for oxtail stew. I ended up using a recipe from a different book with nonetheless delicious result.Because of the professional level of effort required to make theee recipes, I doubt this will be one of those books I turn to time and time again. His autobiography, Notes From A Young Black Chef is a great read though, and includes a few recipes.