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About the Author

Albert Prodigy Johnson: Albert "Prodigy" Johnson is a Multi-Platinum recording artist and member of the legendary Hip-Hop duo Mobb Deep. In 2006, Prodigy was arrested for gun possession and served a three-year prison term. In 2011, he released his first memoir, the critically acclaimed My Infamous Life. Since then, Prodigy has continued to release both solo projects and albums through Mobb Deep, touring worldwide. When he isn't touring, Prodigy is traveling the United States, lecturing at venues like MIT about the prison system and offering insight on changing the quality of inmates' lives. He is currently working on his follow-up memoir, The State Vs. Albert "Prodigy" Johnson. Kathy Iandoli: Kathy Iandoli is a critically acclaimed journalist and author. Her work has appeared in publications such as Pitchfork, VICE, Maxim, Cosmopolitan, The Village Voice, Rolling Stone, Billboard, and many others. She is also a professor of Music Business at New Jersey City University in Jersey City, New Jersey. Eddie Huang: Eddie Huang is the author of the NY Times Bestseller "Fresh Off the Boat". A sitcom based on the book, is airing on ABC. Huang is the host of Vice food show "Huang's World" and MTV's "Snack-Off". Huang's new book, Double Cup Love, will be published in May 2016.

Reviews

“Ultimately, these aren't recipes you're likely to try at home — though they might be just the thing when your refrigerator is bare.” — NPR Books 

“The book is a frank, touching and funny collection of prison recipes and memories about life on the inside. Using the things available, a toaster oven and a microwave, he includes ‘P's Jail Break,’ with Ramen noodles and Doritos, and ‘Good as (expletive) Seafood,’ featuring cans of calamari, octopus and peas.” — Billboard 

“Now you might say, ‘But I am not in prison, why would I make this?’ The answer to that is simple, because it is delicious and affordable.” — Munchies (VICE) 

“The cookbook is as much a memoir of Johnson's time behind bars as it is a recipe guide.” — Food & Wine 

“Cooking with commissary items like ramen noodles, canned tuna, and butter packets allows inmates a small glimpse of the food they enjoyed on the outside, a hint of the flavor and seasoning their families enjoyed around the dinner table back home.” – First We Feast (Complex)