9780593243848 - California Soul: An American Epic of Cooking and Survival di Corbin, Keith; Alexander, Kevin (30 risultati)

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Paperback. Condizione: new. Paperback. JAMES BEARD AWARD NOMINEE . A sharply crafted and unflinchingly honest memoir about gangs, drugs, cooking, and living life on the line-both on the streets and in the kitchen-from one of the most exciting stars in the food world today"As compelling or more so than Boyz N the Hood and Menace II Society . . . When Corbin writes about his life, it burns with the intensity of the best pulp fiction, but it isn't fiction-it's the life he lived."-Los Angeles TimesONE OF THE BEST BOOKS OF THE YEAR- Salon"Corbin traces his remarkable rise from a life behind bars to a successful career as a chef. . . . An exhilarating saga of drugs, crime, and culinary passion, ."-Publishers Weekly (starred review) "A remarkable memoir." -Dr. Ibram X. Kendi, author of How to Be an AntiracistJAMES BEARD AWARD NOMINEE . A sharply crafted and unflinchingly honest memoir about gangs, drugs, cooking, and living life on the line-both on the streets and in the kitchen-from one of the most exciting stars in the food world today"Beautiful. Moving. Inspiring. Get it."-Chris Storer, Emmy Award-winning creator of The BearA SALON BEST BOOK OF THE YEARChef Keith Corbin has been cooking his entire life. Born on the home turf of the notorious Grape Street Crips in 1980s Watts, Los Angeles, he got his start cooking crack at age thirteen, becoming so skilled that he was flown across the country to cook for drug operations in other cities. After his criminal enterprises caught up with him, though, Corbin spent years in California's most notorious maximum security prisons-witnessing the resourcefulness of other inmates who made kimchi out of leftover vegetables and tamales from ground-up Fritos. He developed his own culinary palate and ingenuity, creating "spreads" out of the unbearable commissary ingredients and experimenting during his shifts in the prison kitchen.After his release, Corbin got a job managing the kitchen at LocoL, an ambitious fast food restaurant spearheaded by celebrity chefs Roy Choi and Daniel Patterson, designed to bring inexpensive, quality food and good jobs into underserved neighborhoods. But when Corbin was suddenly thrust into the spotlight, he struggled to live up to or accept the simplified "gangbanger redemption" portrayal of him in the media. As he battles private demons while achieving public success, Corbin traces the origins of his vision for "California soul food" and takes readers inside the worlds of gang hierarchy, drug dealing, prison politics, gentrification, and culinary achievement to tell the story of how he became head chef of Alta Adams, one of America's best restaurants. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Condizione: good. This book is in good condition. The cover has minor creases or bends. The binding is tight and pages are intact. Some pages may have writing or highlighting.

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Paperback. Condizione: Brand New. 320 pages. 8.00x5.19x8.00 inches. In Stock.

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Paperback. Condizione: new. Paperback. JAMES BEARD AWARD NOMINEE . A sharply crafted and unflinchingly honest memoir about gangs, drugs, cooking, and living life on the line-both on the streets and in the kitchen-from one of the most exciting stars in the food world today"As compelling or more so than Boyz N the Hood and Menace II Society . . . When Corbin writes about his life, it burns with the intensity of the best pulp fiction, but it isn't fiction-it's the life he lived."-Los Angeles TimesONE OF THE BEST BOOKS OF THE YEAR- Salon"Corbin traces his remarkable rise from a life behind bars to a successful career as a chef. . . . An exhilarating saga of drugs, crime, and culinary passion, ."-Publishers Weekly (starred review) "A remarkable memoir." -Dr. Ibram X. Kendi, author of How to Be an AntiracistJAMES BEARD AWARD NOMINEE . A sharply crafted and unflinchingly honest memoir about gangs, drugs, cooking, and living life on the line-both on the streets and in the kitchen-from one of the most exciting stars in the food world today"Beautiful. Moving. Inspiring. Get it."-Chris Storer, Emmy Award-winning creator of The BearA SALON BEST BOOK OF THE YEARChef Keith Corbin has been cooking his entire life. Born on the home turf of the notorious Grape Street Crips in 1980s Watts, Los Angeles, he got his start cooking crack at age thirteen, becoming so skilled that he was flown across the country to cook for drug operations in other cities. After his criminal enterprises caught up with him, though, Corbin spent years in California's most notorious maximum security prisons-witnessing the resourcefulness of other inmates who made kimchi out of leftover vegetables and tamales from ground-up Fritos. He developed his own culinary palate and ingenuity, creating "spreads" out of the unbearable commissary ingredients and experimenting during his shifts in the prison kitchen.After his release, Corbin got a job managing the kitchen at LocoL, an ambitious fast food restaurant spearheaded by celebrity chefs Roy Choi and Daniel Patterson, designed to bring inexpensive, quality food and good jobs into underserved neighborhoods. But when Corbin was suddenly thrust into the spotlight, he struggled to live up to or accept the simplified "gangbanger redemption" portrayal of him in the media. As he battles private demons while achieving public success, Corbin traces the origins of his vision for "California soul food" and takes readers inside the worlds of gang hierarchy, drug dealing, prison politics, gentrification, and culinary achievement to tell the story of how he became head chef of Alta Adams, one of America's best restaurants. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Paperback. Condizione: New.

Paperback. Condizione: new. Paperback. JAMES BEARD AWARD NOMINEE . A sharply crafted and unflinchingly honest memoir about gangs, drugs, cooking, and living life on the line-both on the streets and in the kitchen-from one of the most exciting stars in the food world today"As compelling or more so than Boyz N the Hood and Menace II Society . . . When Corbin writes about his life, it burns with the intensity of the best pulp fiction, but it isn't fiction-it's the life he lived."-Los Angeles TimesONE OF THE BEST BOOKS OF THE YEAR- Salon"Corbin traces his remarkable rise from a life behind bars to a successful career as a chef. . . . An exhilarating saga of drugs, crime, and culinary passion, ."-Publishers Weekly (starred review) "A remarkable memoir." -Dr. Ibram X. Kendi, author of How to Be an AntiracistJAMES BEARD AWARD NOMINEE . A sharply crafted and unflinchingly honest memoir about gangs, drugs, cooking, and living life on the line-both on the streets and in the kitchen-from one of the most exciting stars in the food world today"Beautiful. Moving. Inspiring. Get it."-Chris Storer, Emmy Award-winning creator of The BearA SALON BEST BOOK OF THE YEARChef Keith Corbin has been cooking his entire life. Born on the home turf of the notorious Grape Street Crips in 1980s Watts, Los Angeles, he got his start cooking crack at age thirteen, becoming so skilled that he was flown across the country to cook for drug operations in other cities. After his criminal enterprises caught up with him, though, Corbin spent years in California's most notorious maximum security prisons-witnessing the resourcefulness of other inmates who made kimchi out of leftover vegetables and tamales from ground-up Fritos. He developed his own culinary palate and ingenuity, creating "spreads" out of the unbearable commissary ingredients and experimenting during his shifts in the prison kitchen.After his release, Corbin got a job managing the kitchen at LocoL, an ambitious fast food restaurant spearheaded by celebrity chefs Roy Choi and Daniel Patterson, designed to bring inexpensive, quality food and good jobs into underserved neighborhoods. But when Corbin was suddenly thrust into the spotlight, he struggled to live up to or accept the simplified "gangbanger redemption" portrayal of him in the media. As he battles private demons while achieving public success, Corbin traces the origins of his vision for "California soul food" and takes readers inside the worlds of gang hierarchy, drug dealing, prison politics, gentrification, and culinary achievement to tell the story of how he became head chef of Alta Adams, one of America's best restaurants. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Condizione: New. Keith Corbin is the James Beard Award&ndashnominated executive chef and co-owner of Alta Adams in Los Angeles, named one of the best restaurants in the country by Esquire, Thrillist, and the Los Angeles Times. A native of Watts, Corbin.

Taschenbuch. Condizione: Neu. Neuware - JAMES BEARD AWARD NOMINEE A sharply crafted and unflinchingly honest memoir about gangs, drugs, cooking, and living life on the lineboth on the streets and in the kitchenfrom one of the most exciting stars in the food world today"Beautiful. Moving. Inspiring. Get it."Chris Storer, Emmy Awardwinning creator of The BearA SALON BEST BOOK OF THE YEARChef Keith Corbin has been cooking his entire life. Born on the home turf of the notorious Grape Street Crips in 1980s Watts, Los Angeles, he got his start cooking crack at age thirteen, becoming so skilled that he was flown across the country to cook for drug operations in other cities. After his criminal enterprises caught up with him, though, Corbin spent years in California's most notorious maximum security prisonswitnessing the resourcefulness of other inmates who made kimchi out of leftover vegetables and tamales from ground-up Fritos. He developed his own culinary palate and ingenuity, creating "spreads" out of the unbearable commissary ingredients and experimenting during his shifts in the prison kitchen.After his release, Corbin got a job managing the kitchen at LocoL, an ambitious fast food restaurant spearheaded by celebrity chefs Roy Choi and Daniel Patterson, designed to bring inexpensive, quality food and good jobs into underserved neighborhoods. But when Corbin was suddenly thrust into the spotlight, he struggled to live up to or accept the simplified "gangbanger redemption" portrayal of him in the media. As he battles private demons while achieving public success, Corbin traces the origins of his vision for "California soul food" and takes readers inside the worlds of gang hierarchy, drug dealing, prison politics, gentrification, and culinary achievement to tell the story of how he became head chef of Alta Adams, one of America's best restaurants.

Paperback. Condizione: New.

Taschenbuch. Condizione: Neu. California Soul | An American Epic of Cooking and Survival | Keith Corbin (u. a.) | Taschenbuch | Random House Publishing Group | Einband - flex.(Paperback) | Englisch | 2024 | Random House | EAN 9780593243848 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.