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Pierre Thiam

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Senegal: Modern Senegalese Recipes from the Source to the Bowl Hardcover – Illustrated, September 15, 2015

by Pierre Thiam (Author), Jennifer Sit (Author), Evan Sung (Photographer)

112 ratings

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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.

Pierre’s first book, Yolele!, introduced Senegalese food to the world, and now Senegal takes a deeper dive, showcasing the ingredients and techniques elemental to Senegalese cooking, the food producers at the heart of its survival, and the unique cultural and historical context it exists in. You’ll meet local farmers, fishermen, humble food producers, and home cooks each with stories to tell and recipes to share and savor. 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.

Print length

320 pages
Language

English
Publisher

Lake Isle Press
Publication date

September 15, 2015
Dimensions

8.04 x 1.16 x 10.74 inches
ISBN-10

1891105558
ISBN-13

978-1891105555
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Editorial Reviews

Review

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. (Carla Hall, author of Carla's Comfort Foods; co-host of “The Chew”)

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. (Naomi Duguid, author of Burma: Rivers of Flavor)

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. (John T. Edge, coeditor of The Southern Foodways Alliance Community Cookbook)

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. (Adam Gopnik, The New Yorker staff writer; author of The Table Comes First)

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. (Lee Schrager, author of Fried and True)

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. (Kehinde Wiley, Visual Artist)

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. (Alexander Smalls, Executive Chef / Restaurateur, The Cecil and Minton’s)

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. (Robert Sietsema, author of New York in a Dozen Dishes)

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. (Sara Jenkins, author of Olives and Oranges)

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. (Danny Simmons, artist and creator of HBO’s Def Poetry)

Senegal is a significant and timely contribution to the culinary literature of Modern Africa. Chef Pierre Thiam has again given us a taste of the exquisite riches of the Senegalese kitchen that I grew up loving. (Akon)

About the Author

Chef, restaurateur, and cookbook author, Pierre Thiam was raised in Dakar, Senegal, a bustling and culturally diverse metropolis on the west coast of Africa. He opened two restaurants in Brooklyn, NY, Yolele and Le Grand Dakar, both visionary African bistros that became culinary and cultural centers for Africans from the continent and the diaspora. He is the author of Yolele, the first Senegalese cookbook published in the English language. He currently owns Pierre Thiam Catering, which introduces a diverse, savvy New York clientele to contemporary interpretations of ethnic flavors; he also serves as consulting chef for a number of restaurants in the City and beyond.

Product details

Publisher ‏ : ‎ Lake Isle Press; Illustrated edition (September 15, 2015)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 320 pages
ISBN-10 ‏ : ‎ 1891105558
ISBN-13 ‏ : ‎ 978-1891105555
Item Weight ‏ : ‎ 3.16 pounds
Dimensions ‏ : ‎ 8.04 x 1.16 x 10.74 inches

Best Sellers Rank: #263,645 in Books (See Top 100 in Books)
- #65 in African Cooking, Food & Wine

Customer Reviews:
112 ratings

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Pierre Thiam

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Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine dining world. He is the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the 5-star Pullman Hotel in Dakar, Senegal. He is also the executive chef and co-owner of Teranga, a fast-casual food chain from New York City. His company Yolele Foods advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolele Fonio, is found in Whole Foods, Amazon, and other retailers across America.

Born and raised in Dakar, Senegal, Thiam’s cooking style is at once modern and eclectic, rooted in the rich culinary traditions of West Africa. His new cookbook,The Fonio Cookbook (Lake Isle Press), was published in October 2019. His first two cookbooks, Yolele! Recipes From the Heart of Senegal and Senegal: Modern Senegalese Recipes from the Source to the Bowl were finalists for several awards including the Julia Child Cookbook Award, the Gourmand Award in Paris, and the James Beard Award for Best International Cookbook.

Thiam has cooked for the King of Morocco, French President Emmanuel Macron, and Former UN Secretary General Ban Ki Moon. Through his advocacy and many media appearances, he has become known as a culinary ambassador, dedicated to promoting West African cooking throughout the world. His TEDTalk, given at TEDGlobal 2017 in Arusha, Tanzania, has been viewed over one million times. Thiam sits on the board of directors of IDEO.org and SOS Sahel. Pierre lives with partner Lisa Katayama, their daughter Naia, and their dog Malcom.

Customer reviews

5 star		87%
4 star		6%
3 star		3%
2 star		2%
1 star		3%

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Top reviews from the United States

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Tinasupreme

Great Detailed Cookbook!

Reviewed in the United States on February 13, 2019

Verified Purchase

I saw chef Pierre Thiam about a year or so ago on Anthony Bourdain’s show Parts Unknown. May Anthony Rest In Peace...So finally I bought the book. There are great stories about life in Senegal, tons of amazing colorful pictures, and very detailed interesting recipes. I must say a lot of the recipes seem complex but I’m a great cook who can follow a recipe. So that’s not a problem for me, but not so sure about people who just can’t cook. But as I always tell people, just simply follow the recipe. You’ll be ok. Overall I think it’s awesome and thanks to that show, visiting Senegal is on my bucket list.

8 people found this helpful

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KAM

Take a trip to Senegal

Reviewed in the United States on September 18, 2018

Verified Purchase

I lived in Senegal for five years in the late 80's. This takes me back, with beautiful images of the country and local cooking and markets. The recipes are great and give me tastes (and accompanying feelings/memories) that I haven't had since then. Really good food, and unique in world cuisine. The author is a trained chef and has made adjustments that add a lot to the presentation, etc., even though they are not strictly-speaking authentic.

I think the recipe for mafe has a typo: we use half as much water and it comes out perfect.

10 people found this helpful

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Mamadou Faye

Senegalese Food with a new twist

Reviewed in the United States on October 3, 2015

Verified Purchase

Well written book. I decided to buy the book after listening to Pierre on splendid table. This book is beyond what I was expecting. Pierre is cooking Fonio in way that I was not used to back in Senegal. If you like Senegalese food and want to take it to a different level this is the book for. Pierre is making Senegalese cooking accessible to everyone even the Senegalese men like myself who never cooked back in Senegal

18 people found this helpful

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Eloise Bowen

Cookbook - Senegal: Modern Senegalese Recipes from the Source to the Bowl

Reviewed in the United States on July 8, 2019

Verified Purchase

Was very pleased to purchase this cookbook as a gift for my niece as she spent a year teaching there. It has great photographs of Senegal and will serve as a memento of her time there.

3 people found this helpful

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D. Sarr

Great book!

Reviewed in the United States on August 4, 2021

Verified Purchase

I love the historical details in the book and easy to follow recipes. I have to admit I only cook the ones with pictures though. As a senegalese american I'm finally realizing the food is not as bland as I once thought.

One person found this helpful

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golden24

I love love love this book

Reviewed in the United States on February 21, 2018

Verified Purchase

I love love love this book. Having to been to Senegal and missing it so much this book makes you feel as if you're there walking down the streets. This is definitely my new favorite. It's so much more that just a cookbook.

4 people found this helpful

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Collage707

Wonderful book; learn how to use the fabulous

Reviewed in the United States on May 11, 2016

Verified Purchase

Wonderful book; learn how to use the fabulous, non-wheat grain, fonio. Travel the world through foods that others eat and of which we are so ignorant.

9 people found this helpful

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Laurie hamlin

What a beautiful book! The photography is out of this world

Reviewed in the United States on January 10, 2017

Verified Purchase

What a beautiful book! The photography is out of this world. If you want to get an idea of what Senegal is like, get this book. The fact that it is a cookbook is a bonus.

2 people found this helpful

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bunster

Best recipe book I have read

Reviewed in the United Kingdom on August 31, 2019

Verified Purchase

Excellent book very clear cut recipe

Claudio

Il grande Senegal

Reviewed in Italy on April 18, 2018

Verified Purchase

Delle tradizioni gastronomiche centroafricane quella del Senegal è decisamente la più conosciuta nell'occidente anglofono e francofono; lo chef Pierre Thiam ne è diventato negli ultimi anni l'ambasciatore, con la sua multiforme attività, sia imprenditoriale che culturale, con all'attivo prima un paio di ristoranti a Brooklyn, (Yolele, Le Grand Dakar), quindi con il Nok By Alara a Lagos, in Nigeria, in una sorta di programmato ritorno panafricano.
Questo “Senegal, Modern Senegalese Recipes” è il suo secondo libro, ed anche qui la tradizione è una fonte d'ispirazione e una base di partenza perché "nessuna ricetta è incisa sulla pietra". Colpisce la qualità delle foto (Evan Sung), che sono un tuffo al cuore immediato e trascinano il lettore nella realtà del Senegal contemporaneo senza dolcificanti e senza abbellimenti estetici, costruendo da sé un documento antropologico e un sincero reportage di viaggio.
Delle strade di Dakar puoi vedere i volti, i vestiti, la sporcizia ammucchiata a caso, le automobili scassate, gli autobus con i tetti pieni fino a scoppiare; soffermarti su queste cucine povere, sugli abiti colorati, sugli strumenti di famiglia usurati da generazioni, sugli edifici monumentali nuovissimi e inutili. Così come della vita quotidiana, della cucina lo chef mostra tutto; una palette di prodotti base, ma anche una palette gustativa per poter ricostruire il “gusto del Senegal”, con il bilanciato insieme di spezie e affumicatura. Quindi i suoi piatti innovativi, frutto di un mix tra tecniche occidentali e prodotti africani, in particolar modo con l'uso del fonio, cereale tutto da riscoprire.
In sostanza, un grande libro d'autore e una vera rivelazione.

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Cerise

Les mots cuisines "afro-fusion" prennent tout leur sens

Reviewed in France on August 30, 2017

Verified Purchase

Ce livre est fait pour ceux qui souhaitent découvrir la cuisine sénégalaise, mais aussi d'Afrique en général, d'une manière accessibles, décomplexée et nouvelle. Quelques plats traditionnels, certes, mais beaucoup de mélanges et d'ouverture d'esprit! C'est l'écriture d'une Afrique contemporaine qui se déguste.
Les photos sont sublimes, les anecdotes drôles et informatives et les recettes claires et bien détaillées.
De plus, on sent l'amour de la transmission du savoir. C'est un vrai livre de partage.

Une grosse partie théorique nous permet de connaître de nombreux aliments et condiments de ce continent et il nous apprend aussi à les utiliser.

Je recommande vivement!

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Louise Crichton

I love it, Beautiful pictures and recipes seems easy to ...

Reviewed in Canada on November 8, 2016

Verified Purchase

I love it, Beautiful pictures and recipes seems easy to do. It gives me a good idea their lifestyle and what the eat before I go to Senegal.

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