In this vibrant and generous celebration of food, friendship and conviviality, photographer Aline Princet and Anto Cocagne, a young chef from Gabon, invite musicians, writers, artists and creatives from all over African, south of the Sahara, to share their recipes and bring the spotlight to focus on the rich diversity of African food. The 80 authentic recipes showcased here include the best dishes from Gabon, Senegal, Ivory Coast, Cameroon, Congo and Ethiopia, and with each recipe comes information on its origins, its key ingredients and tips and advice for the home cook on how to cook them to perfection. They use fruit, grains, vegetables, spices and are delicious, healthy, often vegetarian or vegan and some gluten-free. Interwoven throughout are interviews with the artists who talk about what African food means to them. Saka Saka pays tribute to food-loving Africans and African culture and invites us all in to taste and savour.
Sprache
Verlagsort
Maße
Höhe: 259 mm
Breite: 199 mm
Dicke: 27 mm
Gewicht
ISBN-13
978-1-911668-45-9 (9781911668459)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Chef Anto Cocagne is a Gabonese woman and a trained chef who studied culinary arts and France and US before starting to work in Paris as a home chef and consultant on African cuisine. She is the artistic director of African Cooking magazine and her ambition is to popularise African cooking. Photographer Aline Princet is a food photographer with many illustrated cookbooks to her name.
