Senegal: Modern Senegalese Recipes From The Source To The Bowl by Pierre ThiamSenegal: Modern Senegalese Recipes From The Source To The Bowl by Pierre Thiam

Senegal: Modern Senegalese Recipes From The Source To The Bowl

byPierre Thiam, Jennifer SitPhotographed byEvan Sung

Hardcover | September 15, 2015

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Senegal will transport you deep into the country's rich, multifaceted cuisine. You'll feel the sun at your back and the cool breeze off the Atlantic, hear the sizzle of freshly caught fish hitting the grill, and bask in the tropical palm forests of Casamance. Inspired by the depth of Senegalese cooking and the many people he's met on his culinary journey, these recipes are Pierre Thiam's own creative, modern takes on the traditional. Learn to cook the vibrant, diverse food of Senegal, such as soulful stews full of meat falling off the bone; healthy ancient grains and dark leafy greens with superfood properties; fresh seafood grilled over open flame, served with salsas singing of bright citrus and fiery peppers; and lots of fresh vegetables and salads bursting with West African flavors. Pierre's first book, Yolele!, introduced Senegalese food to the world, and now Senegal takes a deeper dive, showcasing the ingredients and techniques elemental to Senegalese cooking, the food producers at the heart of its survival, and the unique cultural and historical context it exists in. You'll meet local farmers, fishermen, humble food producers, and home cooks each with stories to tell and recipes to share and savor. You won't just be learning to make a few dishes, you'll learn about the Senegalese people, the stories of their past, and importantly, the issues they face today and tomorrow. This is the food of Senegal, from the source to the bowl.
Chef, restaurateur, and cookbook author, Pierre Thiam was raised in Dakar, Senegal, a bustling and culturally diverse metropolis on the west coast of Africa. He opened two restaurants in Brooklyn, NY, Yolele and Le Grand Dakar, both visionary African bistros that became culinary and cultural centers for Africans from the continent and ...
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Title:Senegal: Modern Senegalese Recipes From The Source To The BowlFormat:HardcoverDimensions:320 pages, 10.74 × 8.04 × 1.16 inPublished:September 15, 2015Publisher:Lake Isle PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1891105558

ISBN - 13:9781891105555

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Reviews

Rated 5 out of 5 by from Like taking a trip back to Africa I couldn't wait to receive this book and when I did, I was just so overjoyed! The author's story, is so compelling, and the book itself is so beautiful, it shines the bright colours of Africa. I have travelled to Cameroun on several occassions and eaten Senegalese food prepared by the Senegalese and it just made me crave it!!! I would suggest this book to anyone. If you are new to African cooking, you will discover something so wonderful, if you are a fan like myself, you will feel like you are on a trip back home :)
Date published: 2015-09-10

Editorial Reviews

Senegal is a significant and timely contribution to the culinary literature of Modern Africa. Chef Pierre Thiam has again given us a taste of the exquisite riches of the Senegalese kitchen that I grew up loving.