My (Half) Latinx Kitchen

“As [Wright-Ruiz] restrainedly reveals the loneliness and sadness she experienced during a difficult childhood, her story will hold readers rapt, while the bright photography and illustrations balance out the often-serious narrative.” — Booklist (starred review)“This one-of-a-kind cookbook will inspire many to study their own roots and explore their culinary heritage.” — Library Journal”A refreshing take on the increasingly popular cookbook-memoir subgenre, My (Half) Latinx Kitchen is a soul-searching journey that uses food as a navigating force.” — BookPage”This heartfelt cookbook will inspire home chefs of any ethnic background.” — Publishers Weekly“Kiera’s story is not what we typically think of when we imagine narrative identity-driven cookbooks. It’s more than that. It’s heartbreaking, raw, and eye-opening. And at the end of the day, it’s deeply inspiring because woven throughout these stories Kiera has managed to share light, love, and a beautifully delicious approach to Latin American cuisine.” — Molly Yeh, cookbook author and Food Network host“Kiera Wright-Ruiz’s My (Half) Latinx Kitchen is entirely singular: hilarious and poignant in its stories, precise and flavorful in its recipes, the book is a gem of memory and feeling for where you’ve been, where you’re going, and how you find yourself in between. Wright-Ruiz’s prose is dazzling, and her recipes are delicious—My (Half) Latinx Kitchen explores and delights through new, flavorful, and loving ground. I didn’t want it to end.” — Bryan Washington, author of Family Meal and Memorial“It is impossible not to fall deeply for My (Half) Latinx Kitchen. The writing drew me in, both unpretentious and disarming. In her stunning debut cookbook, Kiera Wright-Ruiz writes about her personal experience as a mixed-race kid in America and her complex journey to self-acceptance as a Latinx woman with refreshing candor and warmth. And then there is the food, inventive, colorful and brimming with Kiera’s multicultural spirit. This is the type of food I crave, featuring flavors and ingredients I yearn to cook more with—I’ve been so blessed to have My (Half) Latinx Kitchen as my North Star. I couldn’t love this book more.” — Hetty Lui McKinnon, food writer and author of five cookbooks including To Asia, With Love and Tenderheart“In My (Half) Latinx Kitchen, Kiera gives us a glimpse and taste of a common cross-cultural type of upbringing that has nonetheless been underrepresented. The memoir and recipes both shine, complementing each other to create an immersive experience—whether you just want to read, or just want to eat.” — Alicia Kennedy, author of No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating“The recipes, stories and photography are phenomenal, and the illustrations give a touch of whimsy that just makes the book sing! Kiera’s book is truly one of a kind, and I can’t wait for the rest of the world to get their hands on it!” — Esteban Castillo, author of Chicano Eats: Recipes from my Mexican-American Kitchen“In My (Half) Latinx Kitchen, Kiera takes you on a poignant journey of self-discovery through food. I felt completely immersed in her stories about her family and all the ways they have shaped who she is today. She is adept at writing such soul-enriching recipes with flair. Kiera laid everything on the table for this cookbook, and we are so lucky to experience it.” — Abi Balingit, baking blogger at The Dusky Kitchen and James Beard Award-winning author of Mayumu: Filipino American Desserts Remixed“Like Kiera, I’m half Latinx, and like Kiera, I grew up feeling conflicted about that aspect of my identity. Through engaging stories and evocative recipes, Kiera deftly sifts through the questions of race, ethnicity, kith, and kin to not only honor the experience of being half, but to show us all how to celebrate it. This book is a triumph, and I will be thinking of it for many years to come.” — G. Daniela Galarza, staff writer at The Washington Post

Kiera Wright-Ruiz is a writer, recipe developer, and the author of the celebrated picture book I Want to Be Spaghetti! She has written for publications like The New York Times, Food52, Serious Eats, The Kitchn and The Japan Times. When not writing, she is probably eating onigiri with her husband and dog somewhere in Tokyo, where she is based.