Keith Corbin (82 results)

Hardback. Condition: Good. 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 As compelling or more so than Boyz N the Hood and Menace II Society . . . When Corbin writes about his life, it burns with the intensity of the best pulp fiction, but it isn't fiction--it's the life he lived.--Los Angeles Times ONE OF THE BEST BOOKS OF THE YEAR: Salon 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.…

Hardback. Condition: Fair. 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 As compelling or more so than Boyz N the Hood and Menace II Society . . . When Corbin writes about his life, it burns with the intensity of the best pulp fiction, but it isn't fiction--it's the life he lived.--Los Angeles Times ONE OF THE BEST BOOKS OF THE YEAR: Salon 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.…

Condition: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Condition: very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy.

Paperback. Condition: Good. 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.…

Hardback. Condition: Good. 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 As compelling or more so than Boyz N the Hood and Menace II Society . . . When Corbin writes about his life, it burns with the intensity of the best pulp fiction, but it isn't fiction--it's the life he lived.--Los Angeles Times ONE OF THE BEST BOOKS OF THE YEAR: Salon 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.…

Hardback. Condition: Fair. 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 As compelling or more so than Boyz N the Hood and Menace II Society . . . When Corbin writes about his life, it burns with the intensity of the best pulp fiction, but it isn't fiction--it's the life he lived.--Los Angeles Times ONE OF THE BEST BOOKS OF THE YEAR: Salon 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.…

Hardcover. Condition: Very Good. No Jacket. Former library book; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Condition: Very Good. No Jacket. Former library book; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Condition: good. Gently used with minimal wear on the corners and cover. A few pages may contain light highlighting or writing, but the text remains fully legible. Dust jacket may be missing, and supplemental materials like CDs or codes may not be included. May be ex-library with library markings. Ships promptly. …

Condition: As New. Like New condition. Like New dust jacket. With remainder mark.

hardcover. Condition: Very Good. Used - Very Good.

Condition: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condition: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

hardcover. Condition: Like New. Most items will be dispatched the same or the next working day. An apparently unread copy in perfect condition. Dust cover is intact with no nicks or tears. Spine has no signs of creasing. Pages are clean and not marred by notes or folds of any kind.

paperback. Condition: Very Good. Fast shipping and order satisfaction guaranteed. A portion of your purchase benefits Non-Profit Organizations, First Aid and Fire Stations.

Paperback. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condition: As New. No Jacket. Pages are clean and are not marred by notes or folds of any kind. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

hardcover. Condition: Good. Dust Jacket Condition: Includes dust jacket. Binding and spine tight. DJ has a hole in back by upper spine. Ex-Library minimal markings. No apparent marks throughout this book. Tracking available on most domestic orders.

Hardcover. Condition: As New. Dust Jacket Condition: As New. 1st Edition. California Soul is a memoir by Chef Keith Corbin about his journey from drug dealing to becoming a renowned chef.

Condition: good. This book is in good condition. The cover has minor creases or bends. The binding is tight and pages are intact. Some pages may have writing or highlighting.

Condition: New.

Paperback. Condition: New.

Paperback. Condition: New.

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Condition: As New. Unread book in perfect condition.

Paperback. Condition: new. Paperback. 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"As compelling or more so than Boyz N the Hood and Menace II Society . . . When Corbin writes about his life, it burns with the intensity of the best pulp fiction, but it isn't fiction-it's the life he lived."-Los Angeles TimesONE OF THE BEST BOOKS OF THE YEAR: Salon"Corbin traces his remarkable rise from a life behind bars to a successful career as a chef. . . . An exhilarating saga of drugs, crime, and culinary passion, ."-Publishers Weekly (starred review) "A remarkable memoir." -Dr. Ibram X. Kendi, author of How to Be an AntiracistJAMES 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 BearA SALON BEST BOOK OF THE YEARChef 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condition: New.