The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa by Alexander Smalls and Nina Oduro
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- ISBN 10 1838668454
- ISBN 13 9781838668457
- Published Oct 10 2024
- Format Hardcover
- Page Count 288
- Language English
- Countries Australia, United States, United Kingdom, Canada
- Publisher Phaidon Press
Publishers Text
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 thoughtful 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); Farida Zamradje (Morocco).
Other cookbooks by this author
- Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day
- Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day
- Grace the Table: Stories and Recipes from My Southern Revival
- Grace The Table: Stories & Recipes From My Southern Revival
- Grace The Table: Stories & Recipes From My Southern Revival
- Meals, Music, and Muses: Recipes from My African American Kitchen
- Meals, Music, and Muses: Recipes from My African American Kitchen