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Saka Saka : South of the Sahara - Adventures in African Cooking by Anto Cocagne (2022, Hardcover)
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About this product
Product Identifiers
PublisherInterlink Publishing Group, Incorporated
ISBN-101623718554
ISBN-139781623718558
eBay Product ID (ePID)11057250877
Product Key Features
Book TitleSaka Saka : South of the Sahara-Adventures in African Cooking
Number of Pages208 Pages
LanguageEnglish
Publication Year2022
TopicRegional & Ethnic / African, General, Courses & Dishes / General
IllustratorYes
GenreCooking, House & Home
AuthorAnto Cocagne
FormatHardcover
Dimensions
Item Height0.9 in
Item Weight33.6 Oz
Item Length10.5 in
Item Width7.5 in
Additional Product Features
Intended AudienceTrade
LCCN2021-062643
ReviewsIn Saka Saka , Gabonese and French chef Anto Cocagne celebrates sub-Saharan African cuisine. The invigorating recipes [...] spotlight fresh, nourishing staples with creative flourishes [...] It details foods that are pertinent to both, with a helpful pantry list, and dispels misconceptions about African food being too oily or spicy, encouraging everyone to explore its bold tastes [...] Saka Saka is a congenial, welcoming cookbook that celebrates Africa's culinary profile with tantalizing dishes and eye-catching photographs., Chef Cocagne celebrates 'the tastes of Sub-Saharan Africa' in this vibrant [debut] ... In an appealing introduction, she focuses on the region's history ... the information is fascinating. Cocagne covers everything from eating with one's hands to the absence of frozen food in Africa. Most recipes offer helpful substitutions ... The range of cuisines is vast: Ravioli are filled with smoked mackerel and amaranth leaves; a chapter on street food includes fried dumplings and grilled sea bream; and desserts encompass crème brûlée with baobab powder, and mbouraké made by pounding stale bread, sugar, and evaporated milk. Meanwhile, interviews with Sub-Saharan African personalities--such as radio host Soro Solo and designer Aïssé N'Diaye--fold in enlivening cultural tidbits ... making it an important entry in the growing number of books about African cuisines., [A] snappy book ... if you're looking for dishes that push the boundaries of your palate, Saka Saka has you covered ... For the curious American cook who wants more than weeknight dinner hacks, this engrossing book will point in a new direction, whether you head for the thiep bou dien (grouper, cassava, pumpkin and 'dried fish and shell') or a slightly more familiar black-eyed-pea and beet hummus., [A]n important and enchanting cookbook by Anto Cocagne ... Saka Saka extends the young chef's reach to a global audience with stories and recipes that make you want to get cooking ... Adding to the delight of this beautifully designed cookbook are Princet's photos, not only of the recipes but of African musicians, actors, writers and other personalities posing with foods from the African pantry ... and sharing their favorite African dishes, taste memories, and bits of cooking advice.
Photographed byPrincet, Aline
SynopsisChef Anto Cocagne and Photographer Aline Princet take us on a unique food journey and introduce us to the best recipes from Gabon, Senegal, Ivory Coast, Cameroon, Congo, and Ethiopia. Chef Anto Cocagne and Photographer Aline Princet take us on a unique food journey and introduce us to the best recipes from Gabon, Senegal, Ivory Coast, Cameroon, Congo, and Ethiopia. We will discover the main characteristics of these cuisines, the specialties of each region, the produce, the ideal pantry, the basics, as well as mouthwatering recipes for appetizers, main courses, side dishes, street food, desserts, and drinks. And since no one evokes a cuisine better than its daughters and sons, we meet African musicians, writers, artists, and creatives who tell stories about their favorite dishes, their family cooking memories, and what these recipes represent for them today. With stunning food and landscape photography, complemented by beautiful and colorful design, this book is an ode to conviviality, generosity, and positivity. It is a love letter to Africa., A vibrant and generous celebration of food, friendship, and heritage. In this book, photographer Aline Princet and Anto Cocagne, a celebrated chef from Gabon, invite musicians, writers, artists, and creatives from all over Africa, south of the Sahara, to share their food traditions and celebrate the rich diversity of African cuisines. The 80 authentic recipes showcased here include the best dishes from Gabon, Senegal, Ivory Coast, Cameroon, Congo, Ethiopia, and beyond. 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 fruits, grains, vegetables and spices-some of which may be familiar, others new discoveries-in recipes that 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 Sako invites us all to taste and savor the incredible flavors of Sub-Saharan Africa. Book jacket., Chef Anto, a rising chef from Gabon, showcases African cuisines through 80 recipes from Gabon, Senegal, Ivory Coast, Cameroon, Congo, and Ethiopia. Woven through are interviews with artists of African heritage who talk about what these foods mean to them. In addition to vibrant photography, Chef Anto shares a wealth of tips for the home cook.
LC Classification NumberTX725.A4C63 2022
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Ratings and Reviews
Most relevant reviews
- Apr 23, 2023
Just wonderful!
I love cookbooks and cooking. This book arrived early and was exactly as described. I have already picked out several recipes to try!!Verified purchase: YesCondition: Pre-owned
