Copy Now, simply copy and paste the code below in the exact place you want the rating widget to div class="rw-ui-container">
Skip to Content
      Essence Book Gallery
Home
Essence Bookstore
Literary Gallery
Black Wall Street
Tutor I.M.P.A.C.T./Donations
Bundles, Subscriptions, Gift Cards
Essence Essential Gifts
Login Account
0
0
      Essence Book Gallery
Home
Essence Bookstore
Literary Gallery
Black Wall Street
Tutor I.M.P.A.C.T./Donations
Bundles, Subscriptions, Gift Cards
Essence Essential Gifts
Login Account
0
0
Home
Essence Bookstore
Literary Gallery
Black Wall Street
Tutor I.M.P.A.C.T./Donations
Bundles, Subscriptions, Gift Cards
Essence Essential Gifts
Login Account
Literary Gallery The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa 2024
The Contemporary African Kitchen.jpg Image 1 of 9
The Contemporary African Kitchen.jpg
The Contemporary African Kitchen 1.jpg Image 2 of 9
The Contemporary African Kitchen 1.jpg
The Contemporary African Kitchen 2.jpg Image 3 of 9
The Contemporary African Kitchen 2.jpg
The Contemporary African Kitchen 3.jpg Image 4 of 9
The Contemporary African Kitchen 3.jpg
The Contemporary African Kitchen 5.jpg Image 5 of 9
The Contemporary African Kitchen 5.jpg
The Contemporary African Kitchen 6.jpg Image 6 of 9
The Contemporary African Kitchen 6.jpg
The Contemporary African Kitchen 7.jpg Image 7 of 9
The Contemporary African Kitchen 7.jpg
The Contemporary African Kitchen 8.jpg Image 8 of 9
The Contemporary African Kitchen 8.jpg
The Contemporary African Kitchen 9.jpg Image 9 of 9
The Contemporary African Kitchen 9.jpg
The Contemporary African Kitchen.jpg
The Contemporary African Kitchen 1.jpg
The Contemporary African Kitchen 2.jpg
The Contemporary African Kitchen 3.jpg
The Contemporary African Kitchen 5.jpg
The Contemporary African Kitchen 6.jpg
The Contemporary African Kitchen 7.jpg
The Contemporary African Kitchen 8.jpg
The Contemporary African Kitchen 9.jpg

The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa 2024

$49.95

As featured by NBC’sToday Show, Harper’s Bazaar,Forbes, and Vogue France

‘A cookbook to be dipped into for inspiration for intimate late-night suppers and pull-out-the-stops buffets. It is a book to read, to cook from and to savor that will delight the mind and the tastebuds. – Jessica B. Harris, Ph.D., food historian, lecturer, and author of High on the Hog

Experience Africa’s vibrant food culture with 120 recipes from the continent’s most exciting culinary voices.

Meet the culinarians who are setting the new African table. James Beard Award-winning author Alexander Smalls presents a vibrant library of home cooking recipes and texts contributed by 33 chefs, restaurateurs, caterers, cooks, and writers at the heart of Africa’s food movement.

Organized geographically into five regions, The Contemporary African Kitchen presents 120 warm and delicious dishes, each beautifully photographed and brought to life through historical notes, personal anecdotes, and serving suggestions.

Home cooks will discover a bounty of diverse, delicious dishes ranging from beloved classics to newer creations, all rooted in a shared language of ingredients, spices, and cooking traditions. Learn to make Northern Africa’s famed couscous and grilled meats; Eastern Africa’s aromatic curries; Central Africa’s Peanut Sauce Stew and Cocoyam Dumplings; Southern Africa’s fresh seafood and street food; and Western Africa’s renowned Chicken Yassa.

With text contributions from experts including Pierre Thiam, Selassie Atadika, Anto Cocagne, Coco Reinarhz, and Michael Adé Elégbèdé, the essay and recipe contributors to this ground-breaking survey are at the heart of the food movement of Africa, making it an essential addition to every cook and food lover’s library.

Inviting, instructive, accessible, and exciting, The Contemporary African Kitchen brings the conversation about Africa’s cuisine into homes around the world.

Chefs and countries featured:Zein Abdallah (Uganda); Agatha Achindu (Cameroon); Eric Adjepong (Ghana); Ikenna Akwuebue Bobmanuel (Nigeria); Clara Kapelembe Bwali (Zambia); Akram Cherif (Tunisia); Agness Colley (Togo);  Moustafa Elrefaey (Egypt); Arnaud Gwaga (Burundi); Mohamed Kamal (Egypt); Kudakwashe Makoni (Zimbabwe); Dieuveil Malonga (Republic of Congo); O’miel Moundounga (Gabon); Mwaka Mwiimbu (Zambia); Joseph Odoom (Ghana); Forster Oben Oru (Cameroon); Thabo Phake (South Africa); Mostafa Seif (Egypt); Mogau Seshoene (South Africa); Sifo Sinoyolo (South Africa); Mame Sow (Senegal); Sophia Teshome (Ethiopia); Pierre Thiam (Senegal); Roze Traore (Côte d’Ivoire); Matse Uwatse (Nigeria); Alfonso Videira (Angola); Nana Araba Wilmot (Ghana); Rubia Zablon (Kenya).

Quantity:
Add To Cart

As featured by NBC’sToday Show, Harper’s Bazaar,Forbes, and Vogue France

‘A cookbook to be dipped into for inspiration for intimate late-night suppers and pull-out-the-stops buffets. It is a book to read, to cook from and to savor that will delight the mind and the tastebuds. – Jessica B. Harris, Ph.D., food historian, lecturer, and author of High on the Hog

Experience Africa’s vibrant food culture with 120 recipes from the continent’s most exciting culinary voices.

Meet the culinarians who are setting the new African table. James Beard Award-winning author Alexander Smalls presents a vibrant library of home cooking recipes and texts contributed by 33 chefs, restaurateurs, caterers, cooks, and writers at the heart of Africa’s food movement.

Organized geographically into five regions, The Contemporary African Kitchen presents 120 warm and delicious dishes, each beautifully photographed and brought to life through historical notes, personal anecdotes, and serving suggestions.

Home cooks will discover a bounty of diverse, delicious dishes ranging from beloved classics to newer creations, all rooted in a shared language of ingredients, spices, and cooking traditions. Learn to make Northern Africa’s famed couscous and grilled meats; Eastern Africa’s aromatic curries; Central Africa’s Peanut Sauce Stew and Cocoyam Dumplings; Southern Africa’s fresh seafood and street food; and Western Africa’s renowned Chicken Yassa.

With text contributions from experts including Pierre Thiam, Selassie Atadika, Anto Cocagne, Coco Reinarhz, and Michael Adé Elégbèdé, the essay and recipe contributors to this ground-breaking survey are at the heart of the food movement of Africa, making it an essential addition to every cook and food lover’s library.

Inviting, instructive, accessible, and exciting, The Contemporary African Kitchen brings the conversation about Africa’s cuisine into homes around the world.

Chefs and countries featured:Zein Abdallah (Uganda); Agatha Achindu (Cameroon); Eric Adjepong (Ghana); Ikenna Akwuebue Bobmanuel (Nigeria); Clara Kapelembe Bwali (Zambia); Akram Cherif (Tunisia); Agness Colley (Togo);  Moustafa Elrefaey (Egypt); Arnaud Gwaga (Burundi); Mohamed Kamal (Egypt); Kudakwashe Makoni (Zimbabwe); Dieuveil Malonga (Republic of Congo); O’miel Moundounga (Gabon); Mwaka Mwiimbu (Zambia); Joseph Odoom (Ghana); Forster Oben Oru (Cameroon); Thabo Phake (South Africa); Mostafa Seif (Egypt); Mogau Seshoene (South Africa); Sifo Sinoyolo (South Africa); Mame Sow (Senegal); Sophia Teshome (Ethiopia); Pierre Thiam (Senegal); Roze Traore (Côte d’Ivoire); Matse Uwatse (Nigeria); Alfonso Videira (Angola); Nana Araba Wilmot (Ghana); Rubia Zablon (Kenya).

As featured by NBC’sToday Show, Harper’s Bazaar,Forbes, and Vogue France

‘A cookbook to be dipped into for inspiration for intimate late-night suppers and pull-out-the-stops buffets. It is a book to read, to cook from and to savor that will delight the mind and the tastebuds. – Jessica B. Harris, Ph.D., food historian, lecturer, and author of High on the Hog

Experience Africa’s vibrant food culture with 120 recipes from the continent’s most exciting culinary voices.

Meet the culinarians who are setting the new African table. James Beard Award-winning author Alexander Smalls presents a vibrant library of home cooking recipes and texts contributed by 33 chefs, restaurateurs, caterers, cooks, and writers at the heart of Africa’s food movement.

Organized geographically into five regions, The Contemporary African Kitchen presents 120 warm and delicious dishes, each beautifully photographed and brought to life through historical notes, personal anecdotes, and serving suggestions.

Home cooks will discover a bounty of diverse, delicious dishes ranging from beloved classics to newer creations, all rooted in a shared language of ingredients, spices, and cooking traditions. Learn to make Northern Africa’s famed couscous and grilled meats; Eastern Africa’s aromatic curries; Central Africa’s Peanut Sauce Stew and Cocoyam Dumplings; Southern Africa’s fresh seafood and street food; and Western Africa’s renowned Chicken Yassa.

With text contributions from experts including Pierre Thiam, Selassie Atadika, Anto Cocagne, Coco Reinarhz, and Michael Adé Elégbèdé, the essay and recipe contributors to this ground-breaking survey are at the heart of the food movement of Africa, making it an essential addition to every cook and food lover’s library.

Inviting, instructive, accessible, and exciting, The Contemporary African Kitchen brings the conversation about Africa’s cuisine into homes around the world.

Chefs and countries featured:Zein Abdallah (Uganda); Agatha Achindu (Cameroon); Eric Adjepong (Ghana); Ikenna Akwuebue Bobmanuel (Nigeria); Clara Kapelembe Bwali (Zambia); Akram Cherif (Tunisia); Agness Colley (Togo);  Moustafa Elrefaey (Egypt); Arnaud Gwaga (Burundi); Mohamed Kamal (Egypt); Kudakwashe Makoni (Zimbabwe); Dieuveil Malonga (Republic of Congo); O’miel Moundounga (Gabon); Mwaka Mwiimbu (Zambia); Joseph Odoom (Ghana); Forster Oben Oru (Cameroon); Thabo Phake (South Africa); Mostafa Seif (Egypt); Mogau Seshoene (South Africa); Sifo Sinoyolo (South Africa); Mame Sow (Senegal); Sophia Teshome (Ethiopia); Pierre Thiam (Senegal); Roze Traore (Côte d’Ivoire); Matse Uwatse (Nigeria); Alfonso Videira (Angola); Nana Araba Wilmot (Ghana); Rubia Zablon (Kenya).

Publisher ‏ : ‎ Phaidon Press (October 15, 2024)

  • Language ‏ : ‎ English

  • Author: Alexander Smalls (Author), Nina Oduro (Author)

  • Hardcover ‏ : ‎ 288 pages

  • ISBN-10 ‏ : ‎ 1838668454

  • ISBN-13 ‏ : ‎ 978-1838668457

Business Hours: Closed Sundays, Mon - Fri 9-5, Sat 10-5

My Journey
Our Essence
Contact Us
Reviews & Recognitions
 
Credit Card Logo.JPG

©2025 Essence Book Gallery, LLC - All Rights Reserved

 
 
Calendar of Events
Donations
Return Policy
Privacy Policy
Authors Corner