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California Soul
JAMES BEARD AWARD NOMINEE ⢠A sharply crafted and unflinchingly honest memoir about gangs, drugs, cooking, and living life on the lineâboth on the streets and in the kitchenâfrom one of the most exciting stars in the food world today
âBeautiful. Moving. Inspiring. Get it.ââChris Storer, Emmy Awardâwinning creator of The Bear
A SALON BEST BOOK OF THE YEAR
Chef 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 Californiaâs most notorious maximum security prisonsâwitnessing 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 âspreadsâ 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 âgangbanger redemptionâ portrayal of him in the media. As he battles private demons while achieving public success, Corbin traces the origins of his vision for âCalifornia soul foodâ 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 Americaâs best restaurants.
âBeautiful. Moving. Inspiring. Get it.ââChris Storer, Emmy Awardâwinning creator of The Bear
A SALON BEST BOOK OF THE YEAR
Chef 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 Californiaâs most notorious maximum security prisonsâwitnessing 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 âspreadsâ 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 âgangbanger redemptionâ portrayal of him in the media. As he battles private demons while achieving public success, Corbin traces the origins of his vision for âCalifornia soul foodâ 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 Americaâs best restaurants.
JAMES BEARD AWARD NOMINEE ⢠A sharply crafted and unflinchingly honest memoir about gangs, drugs, cooking, and living life on the lineâboth on the streets and in the kitchenâfrom one of the most exciting stars in the food world today
âBeautiful. Moving. Inspiring. Get it.ââChris Storer, Emmy Awardâwinning creator of The Bear
A SALON BEST BOOK OF THE YEAR
Chef 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 Californiaâs most notorious maximum security prisonsâwitnessing 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 âspreadsâ 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 âgangbanger redemptionâ portrayal of him in the media. As he battles private demons while achieving public success, Corbin traces the origins of his vision for âCalifornia soul foodâ 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 Americaâs best restaurants.
âBeautiful. Moving. Inspiring. Get it.ââChris Storer, Emmy Awardâwinning creator of The Bear
A SALON BEST BOOK OF THE YEAR
Chef 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 Californiaâs most notorious maximum security prisonsâwitnessing 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 âspreadsâ 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 âgangbanger redemptionâ portrayal of him in the media. As he battles private demons while achieving public success, Corbin traces the origins of his vision for âCalifornia soul foodâ 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 Americaâs best restaurants.
$20.61
California Soulâ
$20.61
Description
JAMES BEARD AWARD NOMINEE ⢠A sharply crafted and unflinchingly honest memoir about gangs, drugs, cooking, and living life on the lineâboth on the streets and in the kitchenâfrom one of the most exciting stars in the food world today
âBeautiful. Moving. Inspiring. Get it.ââChris Storer, Emmy Awardâwinning creator of The Bear
A SALON BEST BOOK OF THE YEAR
Chef 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 Californiaâs most notorious maximum security prisonsâwitnessing 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 âspreadsâ 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 âgangbanger redemptionâ portrayal of him in the media. As he battles private demons while achieving public success, Corbin traces the origins of his vision for âCalifornia soul foodâ 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 Americaâs best restaurants.
âBeautiful. Moving. Inspiring. Get it.ââChris Storer, Emmy Awardâwinning creator of The Bear
A SALON BEST BOOK OF THE YEAR
Chef 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 Californiaâs most notorious maximum security prisonsâwitnessing 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 âspreadsâ 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 âgangbanger redemptionâ portrayal of him in the media. As he battles private demons while achieving public success, Corbin traces the origins of his vision for âCalifornia soul foodâ 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 Americaâs best restaurants.
