Description

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A mouthwatering 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.

“Rahanna Bisseret Martinez’s recipes are inspiring for the ways in which they approach, transcend, and unify cultural boundaries on page after delicious page.”—Hawa Hassan, James Beard Award–winning author of In Bibi’s Kitchen

AN EPICURIOUS BEST BOOK OF THE YEAR

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 Graten
• Cuba: Frijoles Negros 
• Korea: Yachaejeon with Cho Ganjang
• China: Dry-Fried Green Beans
• The Philippines: Dungeness Crab Tinola
• Japan: 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.

About the Author

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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 Café, 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.

Praise For…

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“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 and showing 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 you something new, and makes cooking accessible and fun 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 is much 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 with joy, knowledge and enthusiasm. They are at once global in scope and local in heritage, unique, comforting, and most of all, deeply delicious! Rahanna’s ease in the kitchen and curiosity for the world around her are infectious and inspiring.”—Gail Simmons, Food Expert, TV Host and Author of Bringing It Home: Favorite Recipes from a Life of Adventurous Eating

“Rahanna Bisseret Martinez’s deep love for food is palpable right from the very start in her debut book, Flavor + Us. She brings new flavors and textures to the table in dishes like ‘Farmers Market Carbonara’, ‘Jerk Eggplant Steaks’, and ‘Creole Mushroom Hand Pies’—all from one 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 own Mexican and Afro-Caribbean heritage, and her curiosity about cuisines from communities around the world. Her recipes transcend and unify cultural boundaries on page after delicious page.”—Hawa Hassan, author of In Bibi's Kitchen, James Beard Award Winner, and Founder of Basbaas Foods

“Flavor + Us is a joyful and delicious celebration of Rahanna’s multicultural upbringing and her Oakland roots. Her loving curiosity about cooking and her thoughtful 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 she’d be a force to be reckoned with. She has taken her love of cooking and educating through food and written a fantastic book full of heart and wisdom. I can’t wait to tuck into these recipes with my kids.”—Curtis Stone, chef/owner of Maude and Gwen