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California Soul
- An American Epic of Cooking and Survival
- ナレーター： Keith Corbin
- 再生時間： 8 時間 47 分
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California Soul
批評家のレビュー
“There is a lot of story to tell, yet there is no word wasted. . . . As I turned the final page of [Keith Corbin’s] riveting book, I felt exhausted by his race to stability, motivated by his fortitude and relieved that he is alive to tell the tale.”—San Francisco Chronicle
“So much of Corbin’s writing . . . is what crime writers aspire to do, but the language and conventions of crime writing sometime seem stilted or manufactured. Reading California Soul is a different experience. . . . Corbin’s story comes through without self-consciousness and in his own language, a language that isn’t the vernacular of the generic streets but the patois of those of us who grew up in Black Los Angeles.”—Los Angeles Times
“Keith Corbin has gone well beyond just writing a remarkable memoir. By refusing to impose a clean redemption narrative on his own experience, Corbin moves beyond the limitations placed on stories of Black lives in America. California Soul is a courageous book.”—Dr. Ibram X. Kendi, National Book Award winner and author of the #1 New York Times bestseller How to Be an Antiracist
あらすじ・解説
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
“Beautiful. Moving. Inspiring. Get it.”—Chris Storer, Emmy Award–winning 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 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.