Esteemed chef and tireless promoter of West African cuisine, Pierre Thiam, has just launched his fourth book Simply West African. Within it, he provides all manner of advice about the importance of the right ingredients and technique, but his most valuable lesson concerns the details that make a meal great: generosity, abundance, and inclusivity. The book will show you how to make Senegalese-style jollof, a coconut-rich Ghanaian waakye, and a peppery Nigerian buka soup full of black-eyed peas, but it will also show you how to cook generously and intuitively. There are even instructions on how to perfect the vibe of your kitchen before you get started, to set the right ambiance for everything you cook..

A New Cookbook Proves That West African Cooking is About More Than the Recipes