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Special Markets: Food & Drink 2020

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  • Other Formats

    9781984856210 Electronic book text, EPUB 9780593414255 Downloadable audio file, $29.5 CAD
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  • Supply Detail

    Distributor: Random House, Inc. Availability: Available On Sale Date: Jan 12, 2021 Carton Quantity: 12 $37.00 CAD
    $28.00 USD
  • Catalogues

Black, White, and The Grey
The Story of an Unexpected Friendship and a Beloved Restaurant
By (author): Mashama Bailey By (author): John O. Morisano

ISBN:

9781984856203

Product Form:

Hardcover
Hardcover
English

Audience:

General/trade
Jan 12, 2021
$37.00 CAD
Active

Dimensions:

8.4in x 5.7 x 1.2 in | 1.08 lb

Page Count:

304 pages
Ten Speed Press
Lorena Jones Books
BIOGRAPHY & AUTOBIOGRAPHY / Personal Memoirs
At The Grey restaurant in Savannah, Georgia, James Beard Award winner Mashama Bailey and restaurateur John O. Morisano are business partners and friends who are bridging their lived experiences—one meal, conversation, and business challenge at a time.

Black, White, and The Grey is a story about the mission, trials, and triumphs of two individuals with seemingly little in common—a Black woman chef from Queens, New York, and a White media entrepreneur from Staten Island—who partnered up, relocated to the South, and built a relationship and a restaurant they knew would get people talking about race, gender, class, and culture.

Bailey and Morisano take turns telling how they went from tentative business partners to dear friends as they turned a dilapidated formerly segregated Greyhound bus station into one of the most celebrated restaurants in the country. They recount their troubling and joyous times, disclosing how they came to understand their differences, recognize their biases, continuously challenge themselves and each other to be better, and always keep talking. Through it all, they display the vulnerability, humor, and humanity that anchor their relationship, showing how two citizens commit to playing a part in advancing equality through their own relationship and business against a backdrop of racism and inequality. In celebration of the food and drinks that bring people together, a recipe caps each chapter, peppering the narrative with food that’s important to Bailey, Morisano, and their story.

Those fascinated by food culture will savor the behind-the-scenes details of building and running a destination restaurant—in this case, one that is attempting to reshape the cultural conversation well beyond food.

CULTURAL IMPORTANCE: “Ms. Bailey hopes to get people thinking and talking about the origins and complexities of a shared heritage.”—New York Times

NETFLIX TALENT: Bailey starred in a Chef’s Table Season 6 episode (2/22/19).

ACCOLADES: The Grey was Eater’s 2018 restaurant of the year and named a Best New Restaurant by Food & Wine, one of Time magazine’s Greatest Places, and one of 21 Best Bars in America by Esquire. Bailey won a 2019 James Beard Best Chef Award.

BAILEY CHAIRS THE EDNA LEWIS FOUNDATION

BOOK DESIGN BACKSTORY: Originally designed in two colors with Bailey’s text in a font made from her handwriting and both authors’ text in equal-width columns that overlapped at the center of the page. Based on feedback, we went to all-black text in one column with alternating standard fonts for each author.

INCLUDES PROLOGUE BY BAILEY AND EPILOGUE BY MORISANO that address the current civil rights movement and impact of Covid.

Mashama Bailey, executive chef and partner at The Grey and The Grey Market, also chairs the board of the Edna Lewis Foundation. She has been the subject of stories in USA Today, The New York Times, The Wall Street Journal, The Washington Post, Condé Nast Traveler, Food & Wine, Ebony, Bon Appétit, Cherry Bombe, Garden & Gun, and Cosmopolitan; has starred in an episode of Chef’s Table; and has won the James Beard Award for Best Chef (Southeast).

John O. Morisano, previously a media-startup entrepreneur, is the founding partner at The Grey and The Grey Market. Morisano oversaw the painstaking restoration of the dilapidated Greyhound bus station and directs the business operations. He has helped reshape and expand the mission of the Edna Lewis Foundation and serves as a board member and the treasurer.

Author Residence: Savannah, GA

Author Hometown: New York City

Marketing: Social media campaign

Promotion on author website

Collateral at restaurants

Digital lifestyle photography

Targeting influencer mailing

PRH social media promotion

Book club promotion

Random House newsletter promotion

Literary outreach to independent bookstores

Academic marketing co-promotion



Publicity: National/local review and feature print attention



National/local radio attention



Online review and feature attention



Local author promotion: Savannah, GA



Author Website: thegreyrestaurant.com

Author Social Media: instagram: @thegreysavannah: 25k followers; @mashamabailey: 11k followers

“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

“ 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

“The fact that neither author narrates like a pro is part of the appeal: It feels as if you’re overhearing a real conversation about the ways their partnership has been tested…. together they fitfully map out a small-scale blueprint for racial cooperation.”—Jennifer Resse, New York Times

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

“It’s one of the best and most honest books about business, partnership, race, class, culture, and gender I’ve encountered.”—Hunter Lewis, Food & Wine

“It’s not often that a book full of recipes can pack an emotional wallop, but this is no ordinary book. It’s a memoir. It’s a conversation. It’s a meditation on race, and friendship…. beautiful, thoughtful book.”—Mary Elizabeth Williams, Salon

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.”—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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