30 DAYS OPEN PURCHASEAlexander Smalls, winner of the James Beard Award, has gathered one hundred and twenty recipes from thirty-three chefs, restaurateurs and writers currently shaping the African culinary landscape. The book is organised geographically into five regions and is, throughout, about home cooking rather than restaurant fare. That's a crucial distinction, since African food in Western publishing has almost exclusively been portrayed as either anthropology or fine dining. Here it's neither. What's been missing is exactly this: a contemporary book written by the very people it's about.
Format: Hardcover
Number of pages: 288
Language: English
First published: 2024
