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Experience Africa’s vibrant food culture with 120 recipes from the
continent’s most exciting culinary voices
Meet 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).
"The Asian diaspora has crisscrossed the African diaspora,
throughout history and, most powerfully, on the plate. I've
traveled the world eating and studying, cooking and exploring. The
cookbook you are holding in your hands is about digging deep into
our American heritage and setting the table with simple ingredients
and bold flavours, presented in an entirely new way. Whether you're
serving something as simple as our mac and cheese with rosemary and
a side of our okra fries for a Meatless Monday supper or if you're
feeding a crowd with our Afro-Asian- American gumbo, we know that
these are meals that are steeped with the flavors of Harlem, that
one-of-a-kind uptown hospitality and grace." - ALEXANDER SMALLS
"Don't feel like you have to read this book cover to cover. Feel
free to sample and scat through these recipes. We encourage you to
improvise, like Charlie Parker once did. Everything in this book
tastes good with everything. Every sauce in this book will be
equally delicious whether you throw it on chicken or beef, a bowl
of rice or a platter of grilled vegetables. We like leftovers in
Harlem, so even if there's just a little bit of, say, pork suya in
the pot after dinner, don't be afraid to serve it up the next
morning along-sidea batch of freshly scrambled eggs. However you
choose to use this book, we hope you'll dive in with an open heart
and a hungry belly." - J.J. JOHNSON
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