Vendor
	Mohrbooks Literary Agency Sebastian Ritscher
Original language
English
Categories
Cookery / food & drink etc

SIMPLY WEST AFRICAN

Lisa Katayama Pierre Thiam Evan Sung

Easy, Joyful Recipes for Every Kitchen

Chef Pierre Thiam brings West African food to every kitchen in his new cookbook, SIMPLY WEST AFRICAN, with 80 easy, accessible recipes that are easy to navigate for any home cook.

In SIMPLY WEST AFRICAN, celebrated chef and West African cooking authority Pierre Thiam unlocks the region's essential tastes for the everyday home cook. With helpful tips and tricks that teach readers the basics of the cuisine, Pierre shows how seamlessly these flavorful, easy-to-execute dishes can become weeknight staples or the star of your table for weekend gatherings.
Introduce family and friends to:
- Familiar dishes with a distinctly West African vibe: Chicken Yassa Tacos; Saucy Shrimp and Fonio Grits; Maman's Crispy Herb-Crusted Chicken; Blackened Salmon with Moyo Sauce
- One-pot crowd pleasers: Root Vegetable Mafe; Chicken Stew with Eggplant; Tomato, and Ginger; Braised Beef and Collard Greens
- Hearty vegetables and starchy soak-em-ups: Roasted Eggplant in Peanut Sauce; Double Coconut Rice and Peas; Smoky Black-Eyed Pea Mash

Through Pierre's principle of conscious cooking, life stories, and recipes, readers will learn how to cook one of the healthiest food in the world. With this book, you too will fill your kitchen with the comforting, irresistible flavors and beautiful spirit of West Africa.

Chef, restaurateur, and cookbook author Pierre Thiam was raised in Dakar, Senegal. He is the executive chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal as well as the executive chef and co-owner of Teranga, in New York City. He lives in El Cerrito, California with his wife Lisa, their daughter Na'ia, and dog Malcolm.
Lisa Katayama is a Toyko-born writer who has been featured in Wired and The New York Times Magazine and is the author of URAWAZA: Secret Everyday Tips and Tricks from Japan.

Available products
Book Published 2023-09-19 by Clarkson Potter
Book Published 2023-09-19 by Clarkson Potter

Comments

Pierre shows off the vibrancy of West African cuisine in an approachable way that demystifies West African spices, ingredients, and techniques to make delicious wholesome food. This book has so much heart.

Chef Pierre beautifully presents the diaspora in totality here. Not only does he showcase its rich cuisine but he shows us that these imaginary lines that border us weren't here that long ago. You should have this book in your repertoire.

Chef Pierre Thiam offers an entry point into the cooking of a region that has been ignored by the mainstream food culture for way too long. From pantry stocking to mother sauces, and from street eats to adaptations of traditional favorites, Thiam leads the reader into the tastes of West Africa. Filled with personal anecdotes, recipe hints, gorgeous photographs, and more.

Chef Pierre has a tender and intimate relationship with West African food that he shares with others generously. His passion seeps into his creations in such a way that when you take a bite of his food, that passion transfuses into you. While cooking is an art with a complex language, Pierre has translated it simply in his new book, Simply West African. Now, we all get to generate that passion for ourselves. His recipe book is as welcoming as Senegal itself!

Pierre's book is a valuable addition to the culinary world and will get anyone interested and excited about cooking and eating West African cuisine. Every American owes it to themselves to become acquainted with the cookery of those who were tasked with not only building this country but contributing mightily to its most exalted cooking - Southern cuisine. Start to understand your true American culinary history by beginning with this beautiful book.

Thank you, Pierre, for sharing your generous storytelling and wonderful recipes with the world.

Pierre Thiam has created a culinary language and narrative, translating his exciting cultural history into a potpourri of heritage and flavors for the modern table. This book is a gift to the world.

I'm honored to celebrate this new work that explores how simple it is to incorporate West African flavors into everyday home cooking as many of these components have influenced global cuisines.