{"product_id":"ghana-to-the-world-recipes-and-stories-that-look-forward-while-honoring-the-past","title":"Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A transportive, highly personal cookbook of 100 West African-influenced recipes and stories from Top Chef finalist Eric Adjepong Sankofa is a Ghanaian Twi word that roughly translates to the idea that we must look back to move forward. In his moving debut cookbook, chef Eric Adjepong practices sankofa by showcasing the beauty and depth of West African food and its indelible impact on the foodways of the African diaspora through the lens of his own deeply personal story. Born in New York as the son of two Ghanaian immigrants, and traveling to and from Ghana since childhood, Eric's experience of balancing the two parts of his Ghanaian-American identity is both powerful and universal. Through 100 soul-satisfying recipes plus narrative essays, we follow Eric's culinary journey, beginning with traditional home-cooked meals from his mother, like a deeply flavorful jollof rice and a smoky, savory shrimp kontombre stew thick with leafy greens. Creative dishes like a sweet summer curried corn soup and lamb ribs with a peanutty mafe glaze influenced by his culinary education reflect the lasting connections among the cultures of the African diaspora. Full of stunning photography shot in Ghana and remembrances rooted in family, tradition, and love, Sankofa shows readers how the unsung story of a continent's cuisine can shine a powerful light on one person's exploration of who he is as a chef and a man\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eEric Adjepong \u003c\/b\u003eis an award-winning chef, author, nutritionist, and activist who has been featured on Bravo's \n\u003ci\u003eTop Chef\u003c\/i\u003e and T \n\u003ci\u003eop Chef All-Stars\u003c\/i\u003e and is currently the host on Food Network's \n\u003ci\u003eAlex vs. America\u003c\/i\u003e and \n\u003ci\u003eWildcard Kitchen\u003c\/i\u003e. He is the owner of the Ghanaian inspired restaurant, Elmina, opening in January of 2025 in Washington, DC. He lives in Baltimore, Maryland, and New York City with his daughter. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eKorsha Wilson\u003c\/b\u003e is a food writer and graduate of the Culinary Institute of America. She is the host of \n\u003ci\u003eA Hungry Society \u003c\/i\u003eand is also co-author of \n\u003ci\u003eHoneysuckle\u003c\/i\u003e with Omar Tate and \n\u003ci\u003eVegan Mob\u003c\/i\u003e with Toriano Gordon.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"In \n\u003ci\u003eGhana to the World\u003c\/i\u003e, chef Eric Adjepong defines culinary sankofa, presenting traditional recipes as well as his new Ghanaian American creations that are destined to become contemporary classics. The recipes are interspersed with family stories and accompanied by glorious photographs. This is a book to savor, to cook from, to read, to gift, and, most importantly, to keep.\" \n\u003cb\u003e--Jessica B. Harris, PhD, culinary historian, lecturer, author, and professor emeritus\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"This book is nothing short of a love letter to Ghana and an homage to its cuisine. Thank you, Chef Eric, for blessing us with this deep-dive immersion into the rich diversity of Ghanaian cuisine.\" \n\u003cb\u003e--Pierre Thiam, James Beard Award-winning chef and cookbook author\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"I'm so excited to start cooking from Eric's book, \n\u003ci\u003eGhana to the World\u003c\/i\u003e. West African cooking, especially Ghanaian, has a special place in my heart. He works to push boundaries and show how African cuisines are important to global food culture. I look forward to being able to cook these incredible recipes at home for and with my family.\" \n\u003cb\u003e--Marcus Samuelsson, award-winning chef and author\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eGhana to the World \u003c\/i\u003eis much more than a collection of recipes connecting Eric's family's past, present, and dreams for the future. It's a proclamation of just how integral and undeniable West African cuisine is to modern American cooking. Loaded with stunning imagery and mouth-watering recipes that transport you between continents, \n\u003ci\u003eGhana to the World\u003c\/i\u003e is a vibrant celebration of a chef at his peak!\" \n\u003cb\u003e--Gail Simmons, food expert, TV host and author of \u003ci\u003eBringing It Home\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Eric has always honored the food of the African diaspora in his cooking. I've been lucky to try it firsthand myself. Through the recipes in \n\u003ci\u003eGhana to the World\u003c\/i\u003e, you are now given the opportunity to share in this rich and delicious cultural exploration.\" \n\u003cb\u003e--Tom Colicchio, chef and owner of Crafted Hospitality\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"By exploring his West African lineage, Eric honors food history and propels forward an important dialogue about African cooking at the same time. Chefs often use their own story to articulate how they found cooking in the first place; Eric poetically shares his story through these recipes, and I can't wait to cook and learn from this book!\" \n\u003cb\u003e--Alex Guarnaschelli, chef, cookbook author, and TV host\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA transportive, highly personal cookbook of 100 West African-influenced recipes and stories from \u003ci\u003eTop Chef\u003c\/i\u003e finalist Eric Adjepong.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eA \u003ci\u003eBON APPÉTIT \u003c\/i\u003eAND\u003ci\u003e WASHINGTON POST \u003c\/i\u003eBEST COOKBOOK OF THE YEAR\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Sankofa\" is a Ghanaian Twi word that roughly translates to the idea that we must look back in order to move forward. In his moving debut cookbook, chef Eric Adjepong practices sankofa by showcasing the beauty and depth of West African food through the lens of his own culinary journey. \n\u003cp\u003e\u003c\/p\u003eWith 100 soul-satisfying recipes and narrative essays, \n\u003ci\u003eGhana to the World\u003c\/i\u003e reflects Eric's journey to understand his identity and unique culinary perspective as a first-generation Ghanaian American. The recipes in this book look forward and backward in time, balancing the traditional and the modern and exploring the lineage of West African cooking while embracing new elements. Eric includes traditional home-cooked meals from his mother, like a deeply flavorful jollof rice and a smoky, savory kontomire stew thick with leafy greens, alongside creative dishes influenced by his culinary education, like a sweet summer curried corn bisque and sticky tamarind-glazed duck legs. \n\u003cp\u003e\u003c\/p\u003eFull of stunning photography shot in Ghana and remembrances rooted in family, tradition, and love, \n\u003ci\u003eGhana to the World\u003c\/i\u003e shows readers how the unsung story of a continent's cuisine can shine a powerful light on one person's exploration of who he is as a chef and a man.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 01\/17\/2025 pg. 1 (EAN 9780593234778, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 03\/17\/2025 (EAN 9780593234778, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":46495099682947,"sku":"SPTM-9780593234778","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/6830\/8099\/files\/9780593234778_spiral_396b9045-dccb-4d5c-967a-cd0dcaa10aa0.png?v=1776829617","url":"https:\/\/sebink.com\/products\/ghana-to-the-world-recipes-and-stories-that-look-forward-while-honoring-the-past","provider":"Sebink","version":"1.0","type":"link"}