'The Son of a Southern Chef' author connects to the works of James Baldwin and Michael W. Twitty
In just the last few years Lazarus Lynch has established himself as a food personality. He’s appeared on — and won —this past June. He’s currently working on another cookbook and an album .
Naturally, Lynch has a deep appreciation for cookbooks. When he was a high school intern at the Food Network, he made frequent trips to the Food Network library, presided over by editor Jonahthan Milder. “I would sit at his feet and just say, ‘Jonathan, show me all the books. Show me what I should be reading right now,’ and Jonathan would literally send me piles of books,” he recalls.
But the books Lynch considers most fundamental to his career offer a mix of cooking and culture, and speak to all sides of his identity.by Barbara Fairchild. It was a collection of around 1200 recipes. It was a gift that I received when I graduated high school — the first cookbook that was gifted to me. It really opened my eyes to all kinds of recipes. My other curriculum had been culinary textbooks in school, and it was the first time I had actually started to cook from a book.
“That book came into my life, probably about a year ago, but I didn’t pick it up until a month ago. Michael is a living historian and we need people like him. of food trends and food ways, but in a way that has also been provocative and modern and confrontational and very, very Twitty. He has an in-your-face approach and delivery that wakes people up. I appreciate that.”Email
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