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The Contemporary African - Hardcover, von Smalls Alexander; Oduro - Neu h
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eBay-Artikelnr.:127129314150
Artikelmerkmale
- Artikelzustand
- Type
- Hardcover
- ISBN
- 9781838668457
Über dieses Produkt
Product Identifiers
Publisher
Phaidon Press, Incorporated
ISBN-10
1838668454
ISBN-13
9781838668457
eBay Product ID (ePID)
23067073864
Product Key Features
Book Title
Contemporary African Kitchen : Home Cooking Recipes from the Leading Chefs of Africa
Number of Pages
288 Pages
Language
English
Topic
Regional & Ethnic / African, General, Courses & Dishes / General
Publication Year
2024
Illustrator
Yes
Genre
Cooking, House & Home
Format
Hardcover
Dimensions
Item Height
1.4 in
Item Weight
51.1 Oz
Item Length
10.9 in
Item Width
8.4 in
Additional Product Features
Intended Audience
Trade
Dewey Edition
23
Reviews
'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, 'The world needs this book right now...It reads like a love letter to Africa. I LOVE it.' - Chef Dom Taylor, Praise for Alexander Smalls: 'Smalls throws some of the city's most mythologized dinner parties, positioning him as a grandfather of New York's Black culture.' - Eater 'Over a career in food surpassing 25 years, Smalls has garnered accolades and a loyal following for his genre-defining (and -defying) restaurants and cookbooks.' - Food & Wine, 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 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 '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 'The Contemporary African Kitchen is for anyone seeking to be part of the culinary movement happening right now. Alexander Smalls presents a feast for the senses while paying homage to the generations that came before us. This collection of recipes is more than just food--they are cultural stories brought to life with each chef and every dish, all while redefining the future of modern, and certainly African, cuisine. Whether you're a seasoned cook or a curious beginner, this cookbook is an essential addition to your kitchen, inviting you to explore and celebrate the richness of African heritage through food.' - Carla Hall, 'Not just fit for your kitchen shelf, but also one that impresses on a coffee table collection.' - Tasting Table, Best Cookbooks of 2024 'A critical work that elevates African cuisine, people, and connection to the global foodways.' - Library Journal 'The Contemporary African Kitchen is for anyone seeking to be part of the culinary movement happening right now. Alexander Smalls presents a feast for the senses while paying homage to the generations that came before us. This collection of recipes is more than just food - they are cultural stories brought to life with each chef and every dish, all while redefining the future of modern, and certainly African, cuisine. Whether you're a seasoned cook or a curious beginner, this cookbook is an essential addition to your kitchen, inviting you to explore and celebrate the richness of African heritage through food.' - Carla Hall, 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 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 'The Contemporary African Kitchen is for anyone seeking to be part of the culinary movement happening right now. Alexander Smalls presents a feast for the senses while paying homage to the generations that came before us. This collection of recipes is more than just food - they are cultural stories brought to life with each chef and every dish, all while redefining the future of modern, and certainly African, cuisine. Whether you're a seasoned cook or a curious beginner, this cookbook is an essential addition to your kitchen, inviting you to explore and celebrate the richness of African heritage through food.' - Carla Hall, As featured by NBC's Today Show , Harper's Bazaar , Forbes , and Vogue France '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 'The Contemporary African Kitchen is for anyone seeking to be part of the culinary movement happening right now. Alexander Smalls presents a feast for the senses while paying homage to the generations that came before us. This collection of recipes is more than just food - they are cultural stories brought to life with each chef and every dish, all while redefining the future of modern, and certainly African, cuisine. Whether you're a seasoned cook or a curious beginner, this cookbook is an essential addition to your kitchen, inviting you to explore and celebrate the richness of African heritage through food.' - Carla Hall, '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, Praise for Alexander Smalls: 'Smalls throws some of the city's most mythologized dinner parties, positioning him as a grandfather of New York's Black culture.' - Eater 'Over a career in food surpassing 25 years, Smalls has garnered accolades and a loyal following for his genre-defining (and -defying) restaurants and cookbooks.' - Food & Wine 'Standout ... this book is gorgeous.' - Kirkus 'A real cornerstone of anyone's cookbook collection.' - This is TASTE Podcast 'Gives a unique insight into the many different cultures found across the continent.' - Forbes '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, Praise for Alexander Smalls: 'Smalls throws some of the city's most mythologized dinner parties, positioning him as a grandfather of New York's Black culture.' - Eater 'Over a career in food surpassing 25 years, Smalls has garnered accolades and a loyal following for his genre-defining (and -defying) restaurants and cookbooks.' - Food & Wine 'Standout ... this book is gorgeous.' - Kirkus, 'With 120 recipes from the most relevant voices in food, the cookbook takes readers on a soaring journey across the continent.' - Conde Nast Traveler, Bon Appetit's Best Cookbooks of 2024 SAVEUR's Best Cookbooks of Fall 2024 Food Network's Best Cookbooks of 2024 Tasting 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
TitleLeading
The
Dewey Decimal
641.596
Synopsis
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 Hog 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)., 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 AdAde Elegbede, 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 (Cote d'Ivoire); Matse Uwatse (Nigeria); Alfonso Videira (Angola); Nana Araba Wilmot (Ghana); Rubia Zablon (Kenya); Farida Zamradje (Morocco)., Experience Africa's vibrant food culture with 120 recipes from the continent's most exciting culinary voices
LC Classification Number
TX725.A35S4 2024
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