Informationen zum Autor Chef, restaurateur, and cookbook author Pierre Thiam was raised in Dakar, Senegal. He is the executive chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal as well as the executive chef and co-owner of Teranga, in New York City. He lives in El Cerrito, California with his wife Lisa, their daughter Na'ia, and dog Malcolm. Lisa Katayama is a Tokyo-born writer who has been featured in Wired and The New York Times Magazine and is the author of Urawaza: Secret Everyday Tips and Tricks from Japan . Klappentext Experience the vibrant cuisines of West Africa any night of the week with 80 easy, accessible recipes from a James Beard Awardwinning chef. Chef Pierre Thiam offers an entry point into the cooking of a region that has been ignored by the mainstream food culture for way too long.Jessica B. Harris, culinary historian and author of High on the Hog: A Culinary Journey from Africa to America A BEST COOKBOOK OF THE YEAR: Los Angeles Times, Food Network, San Francisco Chronicle, Epicurious, Smithsonian, Vice This is West African food for every kitchen, a generous, warm welcome to its delicious, irresistible culinary mainstays and rhythms. If you already cook with ingredients like hearty greens, yams, black-eyed peas, and okra, or have enjoyed Southern staples like jambalaya and gumbo, you have tasted the deep culinary influences of this interconnected region that spans Senegal, Ghana, Côte d'Ivoire, Cameroon, Nigeria, and more. Now, in Simply West African , celebrated chef and West African cooking authority Pierre Thiam unlocks the region's essential tastes for the everyday home cook. With helpful tips and tricks that teach readers the basics of the cuisine, Pierre shows how seamlessly these flavorful, easy-to-execute dishes can become weeknight staples or the star of your table for weekend gatherings. Introduce family and friends to: · Familiar dishes with a distinctly West African vibe: Chicken Yassa Tacos; Saucy Shrimp and Fonio Grits; Maman's Crispy Herb-Crusted Chicken; Blackened Salmon with Moyo Sauce · One-pot crowd pleasers: Root Vegetable Mafe; Chicken Stew with Eggplant; Tomato, and Ginger; Braised Beef and Collard Greens · Hearty vegetables and starchy soak-em-ups: Roasted Eggplant in Peanut Sauce; Double Coconut Rice and Peas; Smoky Black-Eyed Pea Mash With this book, you too will fill your kitchen with the comforting, irresistible flavors and beautiful spirit of West Africa. Leseprobe Introduction People used to talk about Africa as if it were a faraway place that's hard to get to and different in every possible way from the rest of the world. Not anymore. It's time to release these outdated stereotypes and misconceptions, because Africa is everywhere. It's in our past, present, and future. Africa is at the root of human history. It is the place where humans first discovered fire, a necessary first step for cooking and civilization. Its rhythms are embedded in popular music, its textures and colors in contemporary art. Most important, Africa is home to the youngest population in the world: 70 percent of our people are under the age of thirty. Africa is the future! Every day, our youth create culture and design innovative solutions to the world's biggest challenges. Africa connects us more deeply with ourselves, with one another, and with our planet. Trace almost anything that humans touch backward or forward in history, and it will take you to Africa. This book was written so that you, too, can connect to Africa, in the most delightful and intimate way I can possibly imaginethrough the food you cook and eat at home. I grew up in Senegal, a breathtaking coastal country in West Africa. A lof of the...

Autorentext

Chef, restaurateur, and cookbook author Pierre Thiam was raised in Dakar, Senegal. He is the executive chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal as well as the executive chef and co-owner of Teranga, in New York City. He lives in El Cerrito, California with his wife Lisa, their daughter Na’ia, and dog Malcolm. Lisa Katayama is a Tokyo-born writer who has been featured in Wired and The New York Times Magazine and is the author of Urawaza: Secret Everyday Tips and Tricks from Japan.

Klappentext

Experience the vibrant cuisines of West Africa any night of the week with 80 easy, accessible recipes from a James Beard Award–winning chef.
 
“Chef Pierre Thiam offers an entry point into the cooking of a region that has been ignored by the mainstream food culture for way too long.”—Jessica B. Harris, culinary historian and author of High on the Hog: A Culinary Journey from Africa to America
**
A BEST COOKBOOK OF THE YEAR: Los Angeles Times, Food Network, San Francisco Chronicle, Epicurious, Smithsonian, Vice**

This is West African food for every kitchen, a generous, warm welcome to its delicious, irresistible culinary mainstays and rhythms. If you already cook with ingredients like hearty greens, yams, black-eyed peas, and okra, or have enjoyed Southern staples like jambalaya and gumbo, you have tasted the deep culinary influences of this interconnected region that spans Senegal, Ghana, Côte d'Ivoire, Cameroon, Nigeria, and more. 

Now, in Simply West African, celebrated chef and West African cooking authority Pierre Thiam unlocks the region’s essential tastes for the everyday home cook. With helpful tips and tricks that teach readers the basics of the cuisine, Pierre shows how seamlessly these flavorful, easy-to-execute dishes can become weeknight staples or the star of your table for weekend gatherings. Introduce family and friends to:

· Familiar dishes with a distinctly West African vibe: Chicken Yassa Tacos; Saucy Shrimp and Fonio Grits; Maman’s Crispy Herb-Crusted Chicken; Blackened Salmon with Moyo Sauce
· One-pot crowd pleasers: Root Vegetable Mafe; Chicken Stew with Eggplant; Tomato, and Ginger; Braised Beef and Collard Greens
· Hearty vegetables and starchy soak-em-ups: Roasted Eggplant in Peanut Sauce; Double Coconut Rice and Peas; Smoky Black-Eyed Pea Mash

With this book, you too will fill your kitchen with the comforting, irresistible flavors and beautiful spirit of West Africa.

Leseprobe
Introduction

People used to talk about Africa as if it were a faraway place that’s hard to get to and different in every possible way from the rest of the world. Not anymore. It’s time to release these outdated stereotypes and misconceptions, because Africa is everywhere. It’s in our past, present, and future. Africa is at the root of human history. It is the place where humans first discovered fire, a necessary first step for cooking and civilization. Its rhythms are embedded in popular music, its textures and colors in contemporary art. Most important, Africa is home to the youngest population in the world: 70 percent of our people are under the age of thirty. Africa is the future! Every day, our youth create culture and design innovative solutions to the world's biggest challenges. Africa connects us more deeply with ourselves, with one another, and with our planet. Trace almost anything that humans touch backward or forward in history, and it will take you to Africa.

This book was written so that you, too, can connect to Africa, in the most delightful and intimate way I can possibly imagine—through the food you cook and eat at home. I grew up in Senegal, a breathtaking coastal country in West Africa. A lof of the food we love to eat, no matter where we are in the world, connects back to the region of my motherland. Traditional West African cuisine is among the healthiest in the world, with its lean meats,…