Senegal: Modern Senegalese Recipes from the Source to the Bowl [Hardcover]

Pierre Thiam's passion for his homeland is palpable in his second cookbook Senegal. He promises to transport the reader into the vibrant and diverse culture of Senegal through pictures, history, food, and teranga or “hospitality,” and he delivers ten-fold. As an accomplished chef, Thiam gives a masterclass in what will probably be a food trend in the United States not too far into the future—West African cuisine. Get ready to pack your bags for this culinary adventure.How wonderful to see Senegal and her rich culinary traditions presented so enticingly! This book does them honor. Pierre Thiam gives a clear and loving explanation of the underpinnings of Senegalese cuisine and the way that flavors and ingredients come together. The empathetic photographs, too, are an invitation to get comfortable and engaged with Senegalese food and life.Ever since I grasped the import of West African knowledge, ingredients, and teranga to American cuisine, I've longed to travel to Senegal. Now I have my primer. I read this book like a travelogue, illustrated with vivid photographs. Thanks to Pierre Thiam, my resolve to make that journey is stronger. And my knowledge of traditional and modern Senegalese cookery is deeper.In Senegal, Pierre Thiam offers us more than just a portrait of an extraordinary country and a picture of a surprisingly eclectic and far-reaching cuisine, though he certainly does that. He also reminds us of why gastronomy, when it's as rich as this, is really a form of intimate anthropology.Through this absorbing, keenly observed study of Senegal's culinary landscape, Pierre Thiam has painted a beautifully rendered portrait that highlights the countless shades and texturelÓ3