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The Contemporary African Kitchen: Home Cooking recipes from the Leading Chefs of Africa (FOOD-COOK) - Hardcover
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Experimente la vibrante cultura gastronómica de África con 120 recetas de las voces culinarias más interesantes del continente.
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Über die Autorinnen und Autoren
Nina Oduro es emprendedora, escritora y estratega de inclusión. Como cofundadora y directora ejecutiva de Dine Diaspora, conecta a personas y marcas con la cultura alimentaria de la diáspora africana. Fue nombrada Generadora de Cambios 2020 en el Sistema Alimentario de Washington, D.C. por Washington City Paper, y homenajeada como "Top 30 menores de 30" por Future of Ghana.
Alexander Smalls es un chef, autor y restaurador ganador del premio James Beard. Fue copropietario de los restaurantes de Harlem The Cecil y Minton's, y fundador del primer salón de comidas africano del mundo, Alkebulan en Dubai, que muestra la comida y la cultura de África. También es un cantante de ópera de renombre mundial y ganador de un premio Grammy y un Tony. Vive en la ciudad de Nueva York.
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Experience Africa’s vibrant food culture with 120 recipes from the continent’s most exciting culinary voices
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The Contemporary African Kitchen
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Zustand: New. 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 Smal. Artikel-Nr. 1609038984
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The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa
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Zustand: New. 2024. 1st Edition. hardcover. . . . . . Books ship from the US and Ireland. Artikel-Nr. 9781838668457
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The Contemporary African Kitchen
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CONTEMPORARY AFRICAN KITCHEN
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The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa
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The Contemporary African Kitchen
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Buch. Zustand: Neu. Neuware -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); Farida Zamradje (Morocco).Phaidon Verlag GmbH, Zähringerstraße 24, 10707 Berlin 288 pp. Englisch. Artikel-Nr. 9781838668457
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THE CONTEMPORARY AFRICAN KITCHEN (English)
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The Contemporary African Kitchen
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The Contemporary African Kitchen : Home Cooking Recipes from the Leading Chefs of Africa
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
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Buch. Zustand: Neu. Neuware - 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); Farida Zamradje (Morocco). Artikel-Nr. 9781838668457
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The contemporary african kitchen
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Zustand: New. Idioma/Language: Inglés. 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 Adà Elà gbà dà , 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 (Cà te d'Ivoire); Matse Uwatse (Nigeria); Alfonso Videira (Angola); Nana Araba Wilmot (Ghana); Rubia Zablon (Kenya). *** Nota: Los envíos a España peninsular, Baleares y Canarias se realizan a través de mensajería urgente. No aceptamos pedidos con destino a Ceuta y Melilla. Artikel-Nr. 25184911
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