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Author: Nompumelelo Mqwebu
Publisher:
ISBN: 9780620777926
Category : Cooking
Languages : en
Pages : 160
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Book Description
This food-lover's delight presents exciting, innovative recipes from a well-known figure in the culinary world. Enjoy uniquely presented traditional African cuisine with international flair, all tied together by the common element of ingredients that are organic, natural and sustainable. Elegantly produced with full colour photographs throughout.
Author: Nompumelelo Mqwebu
Publisher:
ISBN: 9780620777926
Category : Cooking
Languages : en
Pages : 160
Get Book Here
Book Description
This food-lover's delight presents exciting, innovative recipes from a well-known figure in the culinary world. Enjoy uniquely presented traditional African cuisine with international flair, all tied together by the common element of ingredients that are organic, natural and sustainable. Elegantly produced with full colour photographs throughout.
Author: Kwame Onwuachi
Publisher: Vintage
ISBN: 0525433910
Category : Biography & Autobiography
Languages : en
Pages : 290
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Book Description
A memoir from “the most important chef in America” (San Francisco Chronicle) and chef of Tatiana, the New York Times #1 Restaurant in New York City 2023. “Kwame Onwuachi’s story shines a light on food and culture not just in American restaurants or African American communities but around the world.” —Questlove By the time he was twenty-seven years old, Kwame Onwuachi had opened—and closed—one of the most talked about restaurants in America. He had sold drugs in New York and been shipped off to rural Nigeria to “learn respect.” He had launched his own catering company with twenty thousand dollars made from selling candy on the subway and starred on Top Chef. Through it all, Onwuachi’s love of food and cooking remained a constant, even when, as a young chef, he was forced to grapple with just how unwelcoming the food world can be for people of color. In this inspirational memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age; a powerful, heartfelt, and shockingly honest account of chasing your dreams—even when they don’t turn out as you expected.
Author: Marcus Samuelsson
Publisher: Random House
ISBN: 0440338816
Category : Biography & Autobiography
Languages : en
Pages : 354
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Book Description
JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE • NEW YORK TIMES BESTSELLER “One of the great culinary stories of our time.”—Dwight Garner, The New York Times It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations. Yes, Chef chronicles Samuelsson’s journey, from his grandmother’s kitchen to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of chasing flavors had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs, and, most important, the opening of Red Rooster in Harlem. At Red Rooster, Samuelsson has fulfilled his dream of creating a truly diverse, multiracial dining room—a place where presidents rub elbows with jazz musicians, aspiring artists, and bus drivers. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home. Praise for Yes, Chef “Such an interesting life, told with touching modesty and remarkable candor.”—Ruth Reichl “Marcus Samuelsson has an incomparable story, a quiet bravery, and a lyrical and discreetly glittering style—in the kitchen and on the page. I liked this book so very, very much.”—Gabrielle Hamilton “Plenty of celebrity chefs have a compelling story to tell, but none of them can top [this] one.”—The Wall Street Journal “Elegantly written . . . Samuelsson has the flavors of many countries in his blood.”—The Boston Globe “Red Rooster’s arrival in Harlem brought with it a chef who has reinvigorated and reimagined what it means to be American. In his famed dishes, and now in this memoir, Marcus Samuelsson tells a story that reaches past racial and national divides to the foundations of family, hope, and downright good food.”—President Bill Clinton
Author: Alan Bergo
Publisher: Chelsea Green Publishing
ISBN: 1603589481
Category : Cooking
Languages : en
Pages : 290
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Book Description
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine
Author: Ben Jamieson Stanley
Publisher: U of Minnesota Press
ISBN: 1452972125
Category : Literary Criticism
Languages : en
Pages : 214
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Book Description
The role of food and hunger in contemporary South African and Indian environmental writing From GMOs to vegetarianism and veganism, questions of what we should (and shouldn’t) eat can be frequent sources of debate and disagreement. In Precarious Eating, Ben Jamieson Stanley asks how recentering global South representations of food might shift understandings of environmental precarity. Precarious Eating follows the lead of writers and thinkers in South Africa and India who are tracing the production and consumption of food, exploring ways to reconnect our narratives about climate change, global capitalism, and social justice. Taking up a diverse range of novels, films, scholar/activist writings, intellectual histories, and cookbooks, Stanley connects the ethics of eating to histories of empire and apartheid, uneven globalization, gender and sexuality, and global South experiences of climate change. They shift the lens of environmental humanities from climate-focused paradigms developed in the global North to food-focused environmental culture and activism in the South, addressing topics that range from foraging and farmer suicides to disordered eating and queer intimacy. By highlighting authors, activists, and environments of the global South, Precarious Eating joins with scholarship from postcolonial, decolonial, Indigenous, and Black studies to underscore how capitalism and empire shape our planetary environmental crisis. Retail e-book files for this title are screen-reader friendly with images accompanied by short alt text and/or extended descriptions.
Author: Bryant Terry
Publisher: 4 Color Books
ISBN: 1984859722
Category : Cooking
Languages : en
Pages : 321
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Book Description
A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry. WINNER OF THE ART OF EATING PRIZE • JAMES BEARD AWARD NOMINEE • ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle, Boston Globe • ONE OF THE BEST COOKBOOKS OF THE YEAR: The Washington Post, Time Out, NPR, Los Angeles Times, Food52, Glamour, New York Post, Minneapolis Star Tribune, Vice, Epicurious, Shelf Awareness, Publishers Weekly, Library Journal “Mouthwatering, visually stunning, and intoxicating, Black Food tells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression.”—Imani Perry, Professor of African American Studies at Princeton University In this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork. As much a joyful celebration of Black culture as a cookbook, Black Food explores the interweaving of food, experience, and community through original poetry and essays, including "Jollofing with Toni Morrison" by Sarah Ladipo Manyika, "Queer Intelligence" by Zoe Adjonyoh, "The Spiritual Ecology of Black Food" by Leah Penniman, and "Foodsteps in Motion" by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra & Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant. With arresting artwork and innovative design, Black Food is a visual and spiritual feast that will satisfy any soul.
Author: George Okello Abungu
Publisher: Taylor & Francis
ISBN: 1000799123
Category : Art
Languages : en
Pages : 226
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Book Description
Cultural Heritage Management in Africa explores the diversity of Africa’s cultural heritage by analysing how and why this heritage has been managed, and by considering the factors that continue to influence management strategies and systems throughout the African continent. Including contributions from prominent scholars and heritage professionals working across Africa, the volume presents critical, contemporary perspectives on the state of heritage in the area. Chapters analyse the practices that emanated from different colonial experiences and consider what impact these had – and continue to have – on the management of African heritage. It also critically examines the ideological influence of independence movements on the African continent’s management and remembering of heritage, and considers whether there are any differences in heritage management between countries that experienced armed conflicts and those that did not. The volume will be the first to critically assess the state of heritage management now, at a time when vital conversations about the balance between heritage and development is ongoing and the actions of new players have begun to impact the management and practice of heritage in the region. Cultural Heritage Management in Africa will be essential reading for those engaged in the study of museums and heritage, development, archaeology, anthropology, history and African studies. It will also be of interest to heritage and museum professionals who wish to learn more about the decolonisation of heritage.
Author: Jan Hendrik van der Westhuizen
Publisher: Penguin Random House South Africa
ISBN: 1432307495
Category : Cooking
Languages : en
Pages : 407
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Book Description
JAN – a Breath of French Air is a memoir and celebration of renowned eatery JAN, a South African restaurant in the south of France. The restaurant is a showcase of South Africa’s tradition of hospitality, transported from a farm in rural South Africa to the glamorous French Riviera. JAN is a proof that dreams can be lived and how a love for what you do can transform humble mosbolletjies into a masterpiece. Each chapter captures the mood and inspiration of what is served at JAN, and the collection of over 90 recipes covers everything from locally baked breads, amuse bouche and mouthwatering main course meat and fish dishes to what the chefs eat after a long night’s service in a hot kitchen.
Author: Hope Malau
Publisher: Quivertree Publications
ISBN: 1928429084
Category : Cooking
Languages : en
Pages : 196
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Book Description
Johanne 14 explores the secrets of simple, home-cooked meals in South Africa's townships. Told through the eyes of award-winning food writer Hope Malau, the book features authentic, traditional dishes cooked with love, and acknowledges the ability of countless unsung kitchen heroes - the mothers, fathers, grandparents and siblings - to make culinary magic with often very little. It is a vital glimpse into South African township life; moreover, it is a celebration of culture, resilience, human spirit, community and family - through the shared meal.
Author: Adrian Miller
Publisher: UNC Press Books
ISBN: 1469632543
Category : Cooking
Languages : en
Pages : 292
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Book Description
An NAACP Image Award Finalist for Outstanding Literary Work—Non Fiction James Beard award–winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history. Daisy McAfee Bonner, for example, FDR's cook at his Warm Springs retreat, described the president's final day on earth in 1945, when he was struck down just as his lunchtime cheese souffle emerged from the oven. Sorrowfully, but with a cook's pride, she recalled, "He never ate that souffle, but it never fell until the minute he died." A treasury of information about cooking techniques and equipment, the book includes twenty recipes for which black chefs were celebrated. From Samuel Fraunces's "onions done in the Brazilian way" for George Washington to Zephyr Wright's popovers, beloved by LBJ's family, Miller highlights African Americans' contributions to our shared American foodways. Surveying the labor of enslaved people during the antebellum period and the gradual opening of employment after Emancipation, Miller highlights how food-related work slowly became professionalized and the important part African Americans played in that process. His chronicle of the daily table in the White House proclaims a fascinating new American story.
