COOKING & FOOD

The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa

Phaidon. Oct. 2024. 288p. ISBN 9781838668457. $49.95. COOKING
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Smalls, a James Beard Award winner, chef, and restaurateur, is also a fierce advocate and voice for the African culinary diaspora. Together with Oduro, CEO of Dine Diaspora, he has put together a stunning work to showcase the modern culinary scene on the African continent. The book is broken into sections representing five regions of Africa: Northern, Western, Central, Eastern, and Southern. The book features leading culinarians from each area with featured recipes that highlight their traditions, connections, and distinctive ingredients used in their dishes. While there are common ingredients among the regions, each has a distinct point of view. Recipes are easy to follow, and while some feature ingredients that may be unfamiliar to some U.S. cooks, online sources and substitutions are given. A bonus is that each recipe begins with the dish’s country of origin, the name of the chef who created the recipe, and an introduction that illustrates the personal significance of the recipe. Between the chapters, Smalls explains the importance and historical influence of African cuisine and culture. Also of note is the inclusion of chef biographies.
VERDICT This is a critical work that elevates African cuisine, people, and connection to the global foodways. Highly recommended for all libraries.
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