The Fonio Cookbook: An Ancient Grain Rediscovered

by Pierre Thiam, Adam Bartos (Photographer)

Overview

In this landmark cookbook, chef Pierre Thiam, a native of Senegal, celebrates fonio, an ancient "miracle grain" of his childhood that he believes could change the world. Grown for centuries in Africa, fonio is not only nutritious and gluten-free, but also as easy to cook as rice and quinoa. The Fonio Cookbook is full of simple recipes for the home cook, with both traditional West African dishes such as Fonio Fritters with Sweet Potato and modern creations like Tamarind Roasted Chicken with Fonio and Fonio Seafood Paella. There are also numerous fonio dishes for breakfast and satisfying your sweet tooth, including Fonio and Plantain Pancakes and Fonio Chocolate Cake with Raspberry Coulis.

Among the recipes, you'll find a rich cultural history of fonio that Thiam recounts in fascinating detail. The Fonio Cookbook also takes the reader on a journey to Senegal's fonio-growing region, with evocative photos and stories from harvest season detailing the grain's ease of growth and highlighting the people who transform fonio from crop to edible grain.

Come along and discover this nutrient-rich ancient grain that's gaining incredible momentum in the western world and how it can replace any grain in your favorite dishes.

Product Details

ISBN-13:	9781891105692
Publisher:	Lake Isle Press
Publication date:	11/11/2019
Edition description:	First Edition
Pages:	192
Product dimensions:	8.27(w) x 10.42(h) x 0.79(d)

About the Author

Author:

Pierre Thiam, known for his advocacy of West African cuisine, is a celebrated chef, restaurateur, and cookbook author. His books, Yolele! Recipes from the Heart of Senegal and Senegal: Modern Senegalese Recipes from the Source to the Bowl, were IACP and James Beard finalists, respectively. His TED GLOBAL talk on the subject of fonio in November 2017 has received more than 1.1 million views. He also shared his love of Senegalese food with the late Anthony Bourdain on CNN's Parts Unknown, Season 7. Pierre is the Executive Chef and co-owner of Teranga at The Africa Center in New York, the Executive Chef of Nok by Alara in Lagos, Nigeria, and the Signature Chef of Teranga Lounge at the five-star Pullman Hotel in Dakar, Senegal.

Photographer:

Adam Bartos is an internationally-known photographer whose work is included in the permanent collections of the Museum of Modern Art, New York; the San Francisco Museum of Modern Art; the J. Paul Getty Museum, Los Angeles, and others.

What People are Saying About This

From the Publisher

In The Fonio Cookbook, you will not only be introduced to some very tasty recipes, but also gain wonderful insights into the history of this grain.
—Daniel Boulud, chef and restaurateur

Chef Pierre Thiam, in his unceasing efforts to bring African cuisine to a global audience, expounds on the virtues of fonio—one of the most ancient and beloved grains. Once again, a humble ingredient has found its rightful place amongst the celebrated staples of global cuisine.
—Kahinde Wiley, artist

Grains are at the core of every food culture. This important work sheds light on an undervalued and versatile African grain.
—René Redzepi, chef and co-owner of Noma

In The Fonio Cookbook, Senegal's culinary ambassador, Pierre Thiam, introduces readers to a grain that is native to West Africa's Sahel region. In this beautifully-illustrated tome, Thiam demystifies fonio and brings it into the 21st century, proving that it is indeed a grain for the ages; simultaneously a reminder of history and a hope for the future.
—Jessica B. Harris, culinary historian and author