Dear Customer, we will be closed for the holidays from December 25th until January 2nd. Make sure to place your orders before December 18th!

My Cart

loader
Loading...

The Contemporary African Kitchen

Home Cooking Recipes from the Leading Chefs of Africa


  • Phaidon Press
  • by Alexander Smalls, Nina Oduro
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.

ISBN 9781838668457 | EN | HB
€39,95
at this moment not in stock
Quantity
More Information
Publisher Phaidon Press
ISBN 9781838668457
Author(s) by Alexander Smalls, Nina Oduro
Publication date October 2024
Edition Hardback
Dimensions 270 x 205 mm
Illustrations 120 col.ill.
Pages 288
Language(s) English ed.
Description

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.