The Contemporary African Kitchen : Home Cooking Recipes from the Leading Chefs of Africa
(Autor) Alexander SmallsExperience 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).
Alexander Smalls
Alexander Smalls is a renowned chef, restaurateur, and author known for his innovative approach to Southern cuisine. With a background in opera and culinary arts, Smalls has blended his passions to create unique and flavorful dishes that celebrate the rich traditions of the South.
One of his most notable works is the cookbook "Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day," which he co-authored with JJ Johnson. The book showcases the fusion of African, Asian, and American flavors, reflecting Smalls' diverse culinary influences.
Smalls' literary style is characterized by a deep appreciation for history, culture, and tradition, which he weaves into his recipes and stories. His contributions to literature have had a significant impact on the culinary world, inspiring chefs and home cooks alike to explore new flavors and techniques.
Overall, Alexander Smalls is a trailblazer in the world of Southern cuisine, bringing a fresh perspective and creative flair to traditional dishes. His work continues to influence and inspire the next generation of chefs and food enthusiasts.
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