In her debut cookbook, Black, White, and The Grey, Mashama Bailey tells the story of how she came to own Atlanta’s most beloved restaurant—The Grey. This gorgeously illustrated volume is as much a tale of food as it is a chronicle of friendship and family. From growing up in South Carolina Lowcountry cooking traditions to learning the craft of French pastry at Le Cordon Bleu in Paris, Bailey’s journey has been one steeped in culinary discovery. After working for some of America’s most prestigious chefs such as Jean-Georges Vongerichten and Daniel Boulud, she returned home to open The Grey in 2014. Today, The Grey serves dishes that reflect both Bailey’s Southern roots and classical training; its menu features elevated takes on well-loved classics like shrimp ‘n’ grits alongside more refined fare like roasted black cod with creamy farro risotto. In Black, WhiteandtheGrey readers will not only find seventy recipes from chef de cuisine Michael Ferraro but also gain insights into the techniques behind these evocative dishes.”Mashama Bailey opens up about life before & after owning iconic southern restaurant @The_GreyAtlanta https://t.co/r5cexODIyi” Chef Mashama Bailey.
For who is this book for ?
This gorgeously illustrated cookbook is for those passionate about good food and storytelling. It tells the story of an African American female chef who, through her culinary journey, has come to own one of America’s most beloved restaurants.
- The book is gorgeously illustrated, making it a pleasure to read.
- It tells the story of Mashama Bailey’s culinary journey, from her roots in Southern cooking traditions to her training at Le Cordon Bleu in Paris.
- The recipes featured in the book are both rustic and refined, reflecting chef de cuisine Michael Ferraro’s classical training and Southern heritage.
- The book doesn’t have any pictures.
- The recipes don’t include measurements.
- The title is a little bit misleading because the book isn’t only about The Grey restaurant.
Learn more about the author
Mashama Bailey is the chef and owner of The Grey, an acclaimed restaurant in Atlanta, Georgia. After working for some of America’s most prestigious chefs such as Jean-Georges Vongerichten and Daniel Boulud, she returned home to open The Grey in 2014. Today,TheGrey serves dishes that reflect both Bailey’s Southern roots and classical training; its menu features elevated takes on well-loved classics like shrimp ‘n’ grits alongside more refined fare like roasted black cod with creamy farro risotto.
“This book is a true labor of love. Not only does it share seventy recipes from the kitchens of The Grey, but Mashama Bailey also provides fascinating insights into her culinary philosophy and technique.”
“This is a great book! The Grey Restaurant has been one of my favorite places to eat for several years now, so I was excited to find out that they had published a cookbook. Mashama Bailey’s story is fascinating and the recipes are mouth-watering. If you love Southern comfort food with a modern twist, then this is the cookbook for you!”
“If you’re not following Mashama Bailey on Instagram, you should be. The chef’s feed is a drool-worthy collection of photos from her travels and her life in the kitchen at Atlanta’s beloved Grey restaurant. Now, Bailey has put together all those recipes – plus stories from her childhood and training – into Black, White, and the Grey: A Chef’s Journey to Unity Through Food.”
“This cookbook is stunning! The pictures make your mouth water and the stories inside will make you feel like you’re right there with Mashama. I can’t wait to try every recipe!”