Get to know the foreign-born chefs who are transforming America's culinary landscape and learn how to make their signature dishes in your own kitchen. Today, some of the country's most exciting chefs hail from distant shores and they're infusing their restaurants' menus with the flavours of their heritage. Featuring the recipes of forty top foreign-born chefs, this book presents dishes from luminaries including Dominique Crenn (France), Michael Solomonov (Israel), Marcus Samuelsson (Ethiopia/Sweden), Corey Lee (Korea), and Daniela Soto-Innes (Mexico). Learn how to make Thai Dang's shrimp with sweet onions and Vietnamese coriander; Emma Bengtsson's salmon gravlax and lovage; and Miro Uskokovic's Hungarian pancake torte. These chefs are running the kitchens of the country's most exciting restaurants and each of them has a compelling story to tell, from tackling economic injustice to redefining restaurant culture. With mouthwatering photography and short contributions from America's leading food writers, this sumptuous, global, and inspiring cookbook brings a world of flavour into home kitchens. AUTHORS: Gabrielle Langholtz is the Director of Culinary Projects at the Vilcek Foundation and for ten years was the editor of Edible Brooklyn and Edible Manhattan magazines. Her books include America: The Cookbook and The New Greenmarket Cookbook. Rick Kinsel is the President of the Vilcek Foundation, which raises awareness of immigrant contributions to American society and fosters appreciation of the arts and sciences. His honors include the MAD Visionary Award from the Museum of Arts and Design and a recognition from Theatre Communications Group for his work encouraging diversity and inclusion in theater. SELLING POINT: . This book showcases 40 of the best foreign-born chefs cooking in the US today. These chefs work at some of the country's most lauded restaurants and each of them shares one to two recipes that exemplify their contribution to high-end cuisine in the US. Each profile includes the chef's photo, a biography, a short quote, and one to two recipes. 120 colour illustrations