Join Kindred Stories and ChópnBlọk for a special author talk and book signing with James Beard Award-winning chef Kwame Onwuachi in celebration of the release of his first cookbook, My America, on the Skylawn at the Post Houston.  Specialty cocktails and bites will be available for purchase from ChópnBlọk. 

EVENT DEETS:

When: Thursday, June 2 at 8:00 PM

Where: The Skylawn at the Post Houston, 401 Franklin Street, Houston TX, 77201

How: Register for a ticket only for free (limited quantity available) or purchase your ticket with a copy of My America.

*Only books purchased from Kindred Stories will be eligible for the signing line. Support the work of Indie bookstores:-)

*Your book will be available for pick up at the event on June 2.  If you are unable to attend and pick up your book, you will be responsible for paying for shipping from our store within 30 days, otherwise your book will be donated to an HISD classroom or library.

*Sorry, but this purchase is ineligible for returns, exchanges, or refunds.

We hope you can join us!

ABOUT THE BOOK:

What is American food? In his first cookbook, Kwame Onwuachi the acclaimed author of Notes from a Young Black Chef, shares the dishes of his America; dishes that show the true diversity of American food.

Featuring more than 125 recipes, My America is a celebration of the food of the African Diaspora, as handed down through Onwuachi's own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine. Interwoven throughout the book are stories of Onwuachi's travels, illuminating the connections between food and place, and food and culture. The result is a deeply personal tribute to the food of "a land that belongs to you and yours and to me and mine."

ABOUT THE AUTHOR:

KWAME ONWUACHI is a James Beard Award-winning chef, who was raised in the Bronx, Nigeria, and Louisiana. A former contest and now a recurring judge on Top Chef, Onwuachi 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. He trained at the Culinary Institute of America and opened five restaurants before turning thirty. Onwuachi is the author of Notes from a Young Black Chef. JOSHUA DAVID STEIN is a Brooklyn-based author and journalist. He is the co-author of Notes from a Young Black Chef, with Kwame Onwuachi; Il Buco: Stories and Recipes with Donna Lennard; and The Nom Wah Cookbook with Wilson Tang and the author of Cooking for Your Kids.