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Black, White, and The Grey

Best Seller
Black, White, and The Grey by Mashama Bailey and John O. Morisano
Hardcover $28.00
Jan 12, 2021 | ISBN 9781984856203

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  • Jan 12, 2021 | ISBN 9781984856203

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  • Jan 12, 2021 | ISBN 9781984856210

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Praise

“From the first few paragraphs of Mashama Bailey’s prologue, you know that you’re dealing with a writer of uncommon honesty. She and partner John O. Morisano offer us an illuminating exploration of what it takes to build something and understand one another, and in the process remind us that restaurants are about much more than just food—even though every recipe, from the Dirty Rice to the Clams Oreganata to the Country Pasta, is proof that Bailey is one of our country’s brightest chefs. Black, White, and The Grey blew me away.”—David Chang, author of Eat a Peach

“Morisano lays down the narrative’s baseline road map and Bailey overlays her thoughts like mesmerizing weather patterns. . . . The back and forth between the authors, including their examinations of unconscious bias, is sometimes uncomfortable—in the important way that honest, needed conversations must be. The book arrives at an ideal time to help facilitate the tough, continuing conversations around social justice and equity in the food space.”—Bill Addison, The Los Angeles Times

“. . . a fascinating book on so many levels.”—Evan Kleiman, “Good Food” podcast

Black, White, and The Grey is the tale of a fortuitous collaboration, a lasting friendship, and an iconic restaurant. In these racially divisive times, this book offers a much-needed commodity . . . hope.”—Jessica B. Harris, author, lecturer, and culinary historian

“Black, White, and The Grey is a story for our hearts, minds, and times. It breaks out of any genre ever associated with restaurants—cookbooks or otherwise—taking us on a journey into the minds and motivations of two unlikely partners, each on a mission to prove something to themselves, the world, and ultimately to each other.”—Danny Meyer, author of Setting the Table

“This book fills the silences that readers are typically left to observe or interpret. With bold admissions of bias, discomfort, and downright tension, it illustrates the challenges faced by Bailey and Morisano, who occupy different yet interconnected worlds. The touchstones of race and class are underscored with vulnerability as they examine implicit bias, socialization, and inequity in American society. Their relationship represents the beauty that can develop when there is patience, will, and capacity to question the status quo.”—Jamila Robinson, Philadelphia Enquirer food editor and James Beard Journalism chair

Black, White, and The Grey speaks volumes to the moment we’re in and is exactly what we need as we look to the future of the restaurant industry. This book is so important as we have our own uncomfortable conversations and demonstrates how we can ultimately transcend and unite.”—Marcus Samuelsson, author of The Rise: Black Cooks and the Soul of American Food

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