The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa
Details
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.
Editors’ Note
Alexander Smalls is a James Beard Award-winning chef, author, and restaurateur. He was the co-owner of Harlem restaurants The Cecil and Minton’s, and the founder of the world’s first African food hall, Alkebulan in Dubai, which showcases the food and culture of Africa. He is also a world-renowned opera singer and the winner of both a Grammy and Tony Award. In The Contemporary African Kitchen Smalls brings the conversation about Africa’s cuisine into homes around the world, with text contributions from experts including Pierre Thiam, Selassie Atadika, Anto Cocagne, Coco Reinarhz, and Michael Adé Elégbèdé, who are at the heart of the food movement of Africa.
Details
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.
Editors’ Note
Alexander Smalls is a James Beard Award-winning chef, author, and restaurateur. He was the co-owner of Harlem restaurants The Cecil and Minton’s, and the founder of the world’s first African food hall, Alkebulan in Dubai, which showcases the food and culture of Africa. He is also a world-renowned opera singer and the winner of both a Grammy and Tony Award. In The Contemporary African Kitchen Smalls brings the conversation about Africa’s cuisine into homes around the world, with text contributions from experts including Pierre Thiam, Selassie Atadika, Anto Cocagne, Coco Reinarhz, and Michael Adé Elégbèdé, who are at the heart of the food movement of Africa.
Details
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.
Editors’ Note
Alexander Smalls is a James Beard Award-winning chef, author, and restaurateur. He was the co-owner of Harlem restaurants The Cecil and Minton’s, and the founder of the world’s first African food hall, Alkebulan in Dubai, which showcases the food and culture of Africa. He is also a world-renowned opera singer and the winner of both a Grammy and Tony Award. In The Contemporary African Kitchen Smalls brings the conversation about Africa’s cuisine into homes around the world, with text contributions from experts including Pierre Thiam, Selassie Atadika, Anto Cocagne, Coco Reinarhz, and Michael Adé Elégbèdé, who are at the heart of the food movement of Africa.
Reviews
“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
Additional Details
Published by Phaidon (October 15, 2024)
288 pages
AphroChic is proud to support independent booksellers as a media affiliate with Bookshop.org, a certified B Corp that gives over 80% of their profit margin to independent bookstores.
