The book offers a captivating collection of maritime stories sourced from old newspaper snippets, highlighting the rich history of the Duddon Estuary in Cumbria, England. It primarily focuses on the forgotten fishing community, transporting readers to the 19th and early 20th centuries. Through these narratives, the book revives the voices and experiences of a bygone era, shedding light on the lives of those who once thrived in this coastal region.
Before becoming the executive chef and part owner of a California soul food restaurant, Keith Corbin spent a quarter of his life in prison. Known as the best cook of crack cocaine in Los Angeles, he learned to cook crack at thirteen, drawing inspiration from his grandmother's roux for gumbo. This violent lifestyle led him to prison, where he gained a reputation for making good food from the typically unbearable prison diet. After his release, he took a line cook position in a renowned chef's restaurant, aiming to leave gang life behind. However, his culinary skills and determination to escape the streets propelled him into some of the nation's most acclaimed kitchens, where he juggled cooking by day and dealing crack by night to survive. In California Soul, Corbin recounts his remarkable culinary journey, from sharing oxtail recipes with Jay-Z to navigating the complexities of success amid gentrification. His story challenges the rags-to-riches narrative, highlighting that, as a Black man in America, there is no easy path to mainstream acceptance. Through his unforgettable voice, Corbin illustrates the transformative power of making the most of one’s circumstances, offering a testament to resilience and identity.