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 THIAM Pierre, SIT Jennifer - Senegal: Modern Senegalese Recipes from the Source to the Bowl

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  •  THIAM Pierre, SIT Jennifer - Senegal: Modern Senegalese Recipes from the Source to the Bowl

THIAM Pierre, SIT Jennifer

Senegal: Modern Senegalese Recipes from the Source to the Bowl

Lake Isle Press Inc. - USA - 2015
ISBN: 9781891105555
320 p., photographies de Evan Sung - 20,4 x 27,3 cm

Disponibilité éditeur: Disponible chez l'éditeur.

Prix public éditeur: 24,81 €

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Référence Etat de l'exemplaire Disponibilité Soumbala Prix Commander
X67356 livre neuf, reliure éditeur 5 à 8 jours
24,81 €
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 Senegal will transport you deep into the country s rich, multifaceted cuisine. You ll feel the sun at your back and the cool breeze off the Atlantic, hear the sizzle of freshly caught fish hitting the grill, and bask in the tropical palm forests of Casamance. Inspired by the depth of Senegalese cooking and the many people he s met on his culinary journey, these recipes are Pierre Thiam s own creative, modern takes on the traditional. Learn to cook the vibrant, diverse food of Senegal, such as soulful stews full of meat falling off the bone; healthy ancient grains and dark leafy greens with superfood properties; fresh seafood grilled over open flame, served with salsas singing of bright citrus and fiery peppers; and lots of fresh vegetables and salads bursting with West African flavors. You won t just be learning to make a few dishes, you ll learn about the Senegalese people, the stories of their past, and importantly, the issues they face today and tomorrow. This is the food of Senegal, from the source to the bowl.

 Pierre Thiam a grandi dans la capitale du Sénégal, Dakar, avant de venir à New-York ouvrir ses restaurants:  Le Grand Dakar et Yolele

Chef, restaurateur, and cookbook author, Pierre Thiam was raised in Dakar, Senegal. He opened two restaurants in Brooklyn, NY, Yolele and Le Grand Dakar, both visionary African bistros that became culinary and cultural centers. He currently owns Pierre Thiam Catering.
 

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