Senegal in Food and Fete by Pierre Thiam
Situated on the western coast of Africa, Senegal is a multicultural country with culinary influences from all over the world. Author Pierre Thiam grew up in its capital, Dakar, surrounded by bright, flavorful ingredients and passionate home cooks. His debut cookbook celebrates the art of creating family meals using organic, local produce and farm-fresh meats and seafood. An accessible and delicious introduction to the next big thing: African cuisine.
Author: Pierre Thiam, known for his advocacy of West African cuisine, is a celebrated chef, restaurateur, and cookbook author. His books, Yolele! Recipes from the Heart of Senegal and Senegal: Modern Senegalese Recipes from the Source to the Bowl, were IACP and James Beard finalists, respectively. His TED GLOBAL talk on the subject of fonio in November 2017 has received more than 1.1 million views. He also shared his love of Senegalese food with the late Anthony Bourdain on CNN's Parts Unknown, Season 7. Pierre is the Executive Chef and co-owner of Teranga at The Africa Center in New York, the Executive Chef of Nok by Alara in Lagos, Nigeria, and the Signature Chef of Teranga Lounge at the five-star Pullman Hotel in Dakar, Senegal. Photographer: Adam Bartos is an internationally-known photographer whose work is included in the permanent collections of the Museum of Modern Art, New York; the San Francisco Museum of Modern Art; the J. Paul Getty Museum, Los Angeles, and others.
| SKU | Unavailable |
| ISBN 13 | 9781891105388 |
| ISBN 10 | 1891105388 |
| Title | Senegal in Food and Fete |
| Author | Pierre Thiam |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Lake Isle Press Inc.U.S. |
| Year published | 2008-08-25 |
| Number of pages | 192 |
| Prizes | Commended for IACP Crystal Whisk Award (First Book) 2009 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |