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 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!
