FLAVOR+US

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 tablefrom 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.

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 theSan Francisco Chronicle, the Today show, and many others. She lives in Oakland, California, with her family.