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.
Pierre Thiam is a New York culinary treasure, having done more to popularize West African food in the city than anyone else, first as a chef, then as a cookbook author. This, his second published effort, is nearly as good as a trip to Dakar, filled with stunning color photos and great recipes.
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.
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.
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.
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 textures of one of our world’s most enduringly vibrant cultures. Both touchingly reverent and arrestingly modern, this book gave me a profound appreciation for Senegalese cuisine and the richly diverse people who have created and sustained it.
Pierre Thiam’s magical and moving Senegal gives voice to a culture that many in the West have little concept of. This book stands as a testament to the beauty and richness that awaits any curious eater on the west coast of Africa.
Pierre Thiam is a tireless warrior and ambassador for the culinary cultural experience of his native Senegal. In this book, he gives us his Senegal, served with love and heaping helpings of humanity in a bowl of celebrated grace. Those who subscribe to full-flavored, bold, exciting dining should rush to read and enjoy these unique recipes of gastronomical expression.
Pierre Thiam brings his native Senegal to life visually and verbally through its food traditions and history. Pierre shows us the many foods of Senegal, from ancient dishes that eventually were copied all over the globe to more modern ones stemming from immigrants of other former French colonies, Lebanon and Vietnam. Reading this cookbook, which is remarkably pertinent to current modern foodways as the traditions are based on farm to table, makes me want to hop on a plane for Dakar tomorrow to explore for myself this fascinating cuisine and country.
This book transports you directly to Senegal. I can almost smell the food rising from the beautifully sensitive photographs. The book captures the wonderful cultural vibrancy of the Senegalese people and their cuisine.
★ 11/01/2015
This is not merely a beautiful cookbook, full of lavish full-color photographs and numerous recipes; it also serves to profile today's Senegal, adding a welcome layer of meaning and context, and providing a glimpse into the culture as a whole. Thiam (Yolele!) takes readers on a journey of discovery; traditional cooking techniques and ingredients appear alongside poetry, essays on key places (Dakar, Lake Retba) in Senegal, and its people, together with insightful and challenging commentaries on changes to the environment and foodway. Recipes for dishes such as black-eyed pea fritter sandwiches with spicy pickled carrots; coconut mussels with crispy yuca fries; and ngalakh, creamy baobab-peanut popsicles, are clearly written and broadly accessible to a confident home cook. The volume concludes with further reading recommendations and a source guide for the relatively small proportion of more specialized ingredients needed for the recipes. VERDICT Gorgeous, delicious, and informative, this beautifully illustrated cookbook is packed with recipes, photographs, and insights into Senegalese culture and history that are sure to delight.—Courtney Greene McDonald, Indiana Univ. Libs., Bloomington
