Contemporary African Kitchen

Home Cooking Recipes from the Leading Chefs of Africa

AvAlexander Smalls,Nina Oduro

Inbunden, Engelska, 2024

Del i serien Phaidon Press

418 kr

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Beskrivning

As featured by NBC’s Today Show, Harper’s Bazaar, Forbes, and Vogue France‘A cookbook to be dipped into for inspiration for intimate late-night suppers and pull-out-the-stops buffets. It is a book to read, to cook from and to savor that will delight the mind and the tastebuds.’ – Jessica B. Harris, Ph.D., food historian, lecturer, and author of High on the HogExperience Africa’s vibrant food culture with 120 recipes from the continent’s most exciting culinary voicesMeet the culinarians who are setting the new African table. James Beard Award-winning author Alexander Smalls presents a vibrant library of home cooking recipes and texts contributed by 33 chefs, restaurateurs, caterers, cooks, and writers at the heart of Africa’s food movement.Organized geographically into five regions, The Contemporary African Kitchen presents 120 warm and delicious dishes, each beautifully photographed and brought to life through historical notes, personal anecdotes, and serving suggestions.Home cooks will discover a bounty of diverse, delicious dishes ranging from beloved classics to newer creations, all rooted in a shared language of ingredients, spices, and cooking traditions. Learn to make Northern Africa’s famed couscous and grilled meats; Eastern Africa’s aromatic curries; Central Africa’s Peanut Sauce Stew and Cocoyam Dumplings; Southern Africa’s fresh seafood and street food; and Western Africa’s renowned Chicken Yassa.With text contributions from experts including Pierre Thiam, Selassie Atadika, Anto Cocagne, Coco Reinarhz, and Michael Adé Elégbèdé, the essay and recipe contributors to this ground-breaking survey are at the heart of the food movement of Africa, making it an essential addition to every cook and food lover’s library.Inviting, instructive, accessible, and exciting, The Contemporary African Kitchen brings the conversation about Africa’s cuisine into homes around the world.Chefs and countries featured: Zein Abdallah (Uganda); Agatha Achindu (Cameroon); Eric Adjepong (Ghana); Ikenna Akwuebue Bobmanuel (Nigeria); Clara Kapelembe Bwali (Zambia); Akram Cherif (Tunisia); Agness Colley (Togo); Moustafa Elrefaey (Egypt); Arnaud Gwaga (Burundi); Mohamed Kamal (Egypt); Kudakwashe Makoni (Zimbabwe); Dieuveil Malonga (Republic of Congo); O’miel Moundounga (Gabon); Mwaka Mwiimbu (Zambia); Joseph Odoom (Ghana); Forster Oben Oru (Cameroon); Thabo Phake (South Africa); Mostafa Seif (Egypt); Mogau Seshoene (South Africa); Sifo Sinoyolo (South Africa); Mame Sow (Senegal); Sophia Teshome (Ethiopia); Pierre Thiam (Senegal); Roze Traore (Côte d’Ivoire); Matse Uwatse (Nigeria); Alfonso Videira (Angola); Nana Araba Wilmot (Ghana); Rubia Zablon (Kenya).

Produktinformation

Utgivningsdatum:2024-10-10
Mått:213 x 277 x 36 mm
Vikt:1 453 g
Format:Inbunden
Språk:Engelska
Serie:Phaidon Press
Antal sidor:288
Förlag:Phaidon Press Ltd
ISBN:9781838668457

Utforska kategorier

Kokböcker inom Mat och dryck
Internationella kök inom Mat och dryck

Mer om författaren

Alexander Smalls is a James Beard Award-winning chef, author, and restaurateur. He was the co-owner of Harlem restaurants The Cecil and Minton’s, and the founder of the world’s first African food hall, Alkebulan in Dubai, which showcases the food and culture of Africa. He is also a world-renowned opera singer and the winner of both a Grammy and Tony Award. He lives in New York City. Nina Oduro is an entrepreneur, writer, and inclusion strategist. As co-founder and CEO of Dine Diaspora, she connects people and brands to African diaspora food culture. She was named a 2020 Change-maker in Washington, D.C.’s Food System by Washington City Paper, and ‘Top 30 under 30’ honoree by Future of Ghana.

Recensioner i media

Bon Appetit’s Best Cookbooks of 2024SAVEUR’s Best Cookbooks of Fall 2024Food Network’s Best Cookbooks of 2024Tasting Table’s Best Cookbooks of 2024‘Reveals our shared culinary legacies, offering both salve and instruction to bridge the gaps.’ – Bon Appetit, Best Cookbooks of 2024‘Marvelous compendium … this tome will be essential reading for home cooks hoping to come aboard.’ – SAVEUR, Best Cookbooks of Fall 2024‘A cookbook to be dipped into for inspiration for intimate late-night suppers and pull-out-the-stops buffets. It is a book to read, to cook from and to savor that will delight the mind and the tastebuds.’ – Jessica B. Harris, Ph.D., food historian, lecturer, and author of High on the Hog‘With 120 recipes from the most relevant voices in food, the cookbook takes readers on a soaring journey across the continent.’ – Conde Nast Traveler‘Bring[s] to life the warmth, aroma, flavor and heritage, which are at the heart of the African kitchen, and which is now nourished by a new and vibrant scene of culinary voices.’ – Forbes‘In addition to mouth-watering recipes, the book also serves as a gorgeous guide to the continent, offering culinary insight and inspiration in equal measure.’ – TIME‘The world needs this book right now…It reads like a love letter to Africa. I LOVE it.’ – Chef Dom Taylor‘A real cornerstone of anyone’s cookbook collection.’ – This is TASTE‘Standout ... this book is gorgeous.’ – Kirkus‘Great for adventurous eaters from all backgrounds, but that’s not to say an experimental palette is a prerequisite; if you’re more comfortable with traditionally American fare, you may be surprised by how familiar some of these dishes are.’ – BookPage‘A cultural landmark.’ – Esquire