Dubbed "the most important chef in America" by the San Francisco Chronicle, 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.

• Contains more than 125 recipes that represent the patchwork of American cuisine.
• Recipe highlights include Nigerian Jollof, Puerto Rican Red Bean Sofrito and Red Velvet Cake.
• Written with Joshua David Stein.
• Hardcover, 304 pages.