MEALS, MUSIC, AND MUSES: RECIPES FROM MY AFRICAN AMERICAN KITCHEN by Alexander Smalls - The National 'Meet the chef who's bringing a fine-dining African food hall to Expo 2020 Dubai'

The National | August 7, 2021

Ever since he launched his first restaurant, one of the first African American fine-dining concepts, in New York City in 1994, chef Alexander Smalls has been traveling the length and breadth of the African continent, connecting with his roots and, as he puts it, “understanding the regional vernacular of food”.

He has since been on a mission to make food from Africa get the respect it deserves.

Smalls won the James Beard Foundation Award, which recognises achievements by US culinary professionals, for his 2018 book Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day.

His latest book, Meals, Music, and Muses: Recipes from My African American Kitchen, which came out last year, is an ode to his musical past, as well as his African roots.

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