African cuisine in France: 60 recipes, 20 chef portraits - Vérane Frédiani

A book with many (useful) questions... How are Afro-European chefs reinventing French cuisine? What is our relationship with our roots and traditions? What connects us from one continent to another? What drives us to create? ...and even more (inspiring) answers. + 60 recipes from Ornella Anani, Chef Anto, Ker Astou, Carole Befolo, Elis and Vanessa Bond, Phildera Diazabakana, Gilles Dolatabadi, Moulaye Fanny, Cédric Massat, Hugues Mbenda, Ursula Médaille, Moukis, Patrick Ndiaye, Thérèse Ngo Nkogolum, Jules Niang, Gilbert Okoin, Mory Sacko, Pierre Siewe, Georgiana Viou, and Senda David Waguena. Vérane Frédiani set out to meet chefs who are pushing the boundaries of French cuisine, from sub-Saharan Africa to Marseille, Strasbourg, Rouen, Montpellier, and Paris... She opens a window onto a new landscape. Not a classic landscape, with a foreground, middle ground, and background, but a world where all superimpositions, all blends, and all possibilities are allowed: the world of food. By Vérane Frédiani, author of *Marseille Cuisine le Monde* (Marseille Cooks the World).