Food From Across Africa

Timothy, Duval; Todd, Jacob Fodio; Brown, Folayemi

ISBN 10: 0062467409 / ISBN 13: 9780062467409

Edité par Ecco Press, New York, New York, U.S.A., 2016

A propos de cet article

Stated First U. S. Edition With The Number Line Indicating A First Printing (First Thus). Includes Index And Index By Recipe Type. Illustrated Boards With White And Yellow Lettering On The Spine. The Book Has A Few Tiny Bumps To The Board Edges.

N° de réf. du vendeur 046988

Détails bibliographiques

• Titre: Food From Across Africa
• Éditeur: Ecco Press, New York, New York, U.S.A.
• Date de parution: 2016
• Langue: anglais
• ISBN à 10 chiffres: 0062467409
• ISBN à 13 chiffres: 9780062467409
• Reliure: Hardcover
• Illustrateur: Timothy, Duva
• Édition: First Thus
• Impression: 1st Printing
• État de l'article: Near Fine
• Catalogues du vendeur:
  • Cooking/Food Preservation/Bartending

A propos de ce titre

Synopsis

Discover the amazing cuisine of Africa with Food from Across Africa, a beautiful full-color cookbook featuring classical and modern African dishes.

With its diverse, delicious flavors, African food is “some of the best on the planet,” yet remains little known to many in the wider world. To introduce this wonderful cuisine, Duval Timothy, Jacob Fodio Todd, and Folayemi Brown started their popular bi-monthly London supper club The Groundnut to showcase the food of their childhoods, dishes that reflect their heritage in Western and Eastern Africa.

Food from Across Africa features both traditional recipes, many of which have been passed down through the generations, as well as experimental dishes using new ingredients and combinations: from the fragrant and ubiquitous West African dish, jollof rice, to innovative modern offerings like aromatic star anise and coconut chicken served in a steaming plantain leaf. Food from Across Africa includes nine complete menus with dishes that complement and enhance one another—from cocktails and juices to main courses, vegetables, sides, and desserts.

Easy to follow and cook, each recipe includes a short history and uses ingredients found in local markets. Pork in Tamarind, Mustard Prawns, Baked Broccoli Falafel, Pineapple Jam, Spinach & Green Bean Salad with Peanut Pesto, Banana Almond Cake, Pickled Peppers, Baked Plantain, and much more—the mouthwatering fare in Food from Across Africa is meant to be eaten communally, with family, friends, and neighbors, and enjoyed with all the senses.

A celebration of a fascinating and flavorful culture, bursting with dozens of gorgeous full-color photos, Food from Across Africa is a bounty of delights, presenting food that is simple, balanced, beautiful, and fabulous to share.

À propos des auteurs

Duval is a multidisciplinary artist and designer.

Jacob is a research and development practitioner, with a focus on East Africa.

Folayemi co-runs the music project MogaDisco, which explores the pre-1990s sounds of Africa, and shares his passion for soccer through coaching and writing about the game.