Flavor+Us: Cooking for Everyone [A Cookbook]

(Hardback)

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Description

A delicious dive into cuisines from all over the world, featuring more than 70 recipes that teach need-to-know cooking techniques and build confidence for anyone who wants a seat at the chopping board, stove, and table-from a Top Chef Junior finalist. In this approachable cookbook, Rahanna Bisseret Martinez shares how to make food from around the world that respects the earth, workers, and consumers. A college freshman who has already cooked in the finest restaurants, she serves up lessons, tips, and tricks she has learned since her culinary career began at age thirteen, including techniques for everything from roasting and stir frying to pickling and infusing. The desserts and drinks chapters are perfect for hosting and making everyday meals special. Flavor+Us is filled with stories from Rahanna's experiences learning to cook in her family's Californian kitchen, her time competing on Top Chef Junior, and the restaurants where she learned what cooking in community means. Flavor+Us features recipes from- Mexico- Masa Doughnuts with Earl Gray Glaze Haiti- Makawoni au Grate Cuba- Frijoles Negros Korea- Yachaejeon with Cho Ganjan China- Dry-Fried Green Beans The Philippines- Dungeness Crab TinolaJapan- Trinity Korokke Vietnam- New Orleans-Style Vietnamese Iced Coffee Ethiopia- Miser Wot Jamaica- Jerk Eggplant Steaks And more! This is the ideal resource for new cooks and anyone who wants to refine the basics. All are welcome at Rahanna's table.

Reviews

The recipes in Flavor+Us are like the author herself:smart, considerate, curious, warm, and joyful. Rahanna Bisseret Martinez makes me not only hungry for what she's cooking, but also optimistic for the future simply by being who she is andshowing us what it looks like to have a global, connected, and informed approach to cooking.Julia Turshen, bestselling cookbook author of Simply Julia, Now & Again, Feed the Resistance and Small Victories

With Flavor+Us, Rahanna invites you to the table, teaches yousomething new, and makes cookingaccessibleandfun for everyone of all ages.Cat Cora, 1st Female Iron Chef, 1st Female Inducted into the Culinary Hall of Fame, author, restaurateur, television host, philanthropist, and proud mother of six

Rahanna Bisseret Martinez is a talented cook who ismuch wiser than her years. [She] bridges cultures to show us that food is democratic, to be experienced and shared, so that we better understand ourselves and one another.Andrea Nguyen, James Beard-Award winning author of The Pho Cookbook and Ever-Green Vietnamese

Like Rahanna herself, the recipes in Flavor+Us bubble over withjoy, knowledge and enthusiasm. They are at onceglobal in scope and local in heritage, unique, comforting, and most of all,deeply delicious! Rahannas ease in the kitchen and curiosity for the world around her areinfectious and inspiring.Gail Simmons, Food Expert, TV Host and Author of Bringing It Home: Favorite Recipes from a Life of Adventurous Eating

Rahanna Bisseret Martinezs deep love for food is palpable right from the very start in her debut book, Flavor + Us. She bringsnew flavorsandtexturesto the table in dishes like Farmers Market Carbonara, Jerk Eggplant Steaks, and Creole Mushroom Hand Piesall fromone of the most exciting young cooks of our generation.Andy Baraghani, author of The Cook You Want to Be

Rahanna Bisseret Martinez has written the cookbook that only she could, drawing on deep knowledge from both her ownMexican and Afro-Caribbean heritage, and hercuriosity about cuisinesfrom communities around the world. Her recipes transcend and unify cultural boundarieson page after delicious page.Hawa Hassan, author of In Bibi's Kitchen, James Beard Award Winner, and Founder of Basbaas Foods

Flavor + Us is ajoyful and deliciouscelebration of Rahannas multicultural upbringing and her Oakland roots. Herloving curiosity about cookingand herthoughtful reverence for quality, seasonal ingredients shines through on every page.Alice Waters, Chez Panisse Restaurant

From the moment I met Rahanna on Top Chef Junior, I knew shed bea force to be reckoned with. She has taken her love of cooking and educating through food and written a fantasticbook full of heart and wisdom. I cant wait to tuck into these recipes with my kids.Curtis Stone, chef/owner of Maude and Gwen

Author Bio

Rahanna Bisseret Martinez began cooking earlier than most. She was the second-place finisher on season one of Top Chef Junior, after which she began interning around the world- at Dominique Ansel Bakery LA, Chez Panisse, Broken Spanish, Gwen LA, Wolfgang Puck at Hotel Bel Air, Emeril's, Compere Lapin, Californios, Reem's, Dyafa, Merchant Roots, Ms. Chi Cafe, Tartine Bakery, Mister Jiu's, and Ikoyi. Rahanna contributes recipes to the San Francisco Chronicle, the Today show, and many others. She lives in Oakland, California, with her family.